Lifestyle Desk – Food, milk and other things spoil very quickly in summer. Because the heat increases so much that the cooked vegetables and pulses start spoiling quickly and bacteria come into it and the reason behind this is not only the heat but also due to some things used during cooking. Today we will tell you what things should be kept in mind while preparing vegetables so that the vegetables remain fresh for a longer time.
Tomato
Tomato contains natural acid. Adding too much quantity can cause the vegetable to turn sour quickly, especially in summer. Therefore, use tomatoes in very limited quantities.
Onion
Onion works to enhance the taste and texture of any vegetable, but onion releases moisture, due to which bacteria grow quickly and the vegetable can spoil quickly.
Garlic-Ginger Paste
Garlic-ginger paste enhances the taste of all, but can start fermentation quickly in hot weather. Therefore, use garlic and ginger in very small quantities.
cream or cream
To enrich the taste and texture of the vegetable, we often add milk products like cream, curd, cream which get spoiled quickly in the heat, hence if the vegetable has to be kept for a long time then reduce or do not add these.
add more water
Many times we add too much water to the vegetable and then the vegetable with thin gravy spoils quickly because bacteria grow rapidly in it.
What to do so that vegetables remain fresh for a long time
- Cook the vegetables thoroughly, so that there is no rawness left in it.
- After cooking, cover it immediately and keep it in a cool place.
- Always keep in mind that keep the vegetables in the refrigerator only after they have completely cooled down.
- Avoid reheating cooked vegetables again and again.
- After cooking the vegetable, always keep it in a clean and dry vessel.
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