The correct storage method for water spinach

The correct storage methods for water spinach mainly include refrigeration, freezing, soaking in salt water, storing in a ventilated and cool place, and vacuum sealing. Reasonable storage can extend the shelf life of water spinach and avoid nutrient loss.

1. Refrigerate

Wash the water spinach, drain the water, wrap the stem with kitchen paper, and seal it in a fresh-keeping bag. A piece of absorbent paper can be placed inside the bag to absorb excess moisture and placed in the vegetable drawer of the refrigerator. The refrigeration temperature should be controlled at around 4 ℃ and can be stored for 3-5 days. Be careful not to put it together with fruits that release ethylene, such as apples and bananas, to avoid accelerating decay.

2. Frozen storage

After blanching the water spinach for 30 seconds, immediately supercool it, squeeze out the water, and pack it into a sealed bag. After draining the air, freeze it. Before freezing, the vegetables can be cut into sections for easy access, and can be stored frozen for up to one month. After thawing, it is suitable for making soup or stir frying, although the taste is slightly soft, the nutrition is well preserved. The freezing process can damage the cell structure and should not be thawed repeatedly.

3. Soak in salt water

Place the unwashed water spinach upright in a container containing light salt water, and submerge the roots 3-5 centimeters with water. Change the water and trim the yellowed leaves every day, and they can be kept fresh for 2-3 days at room temperature. This method simulates aquatic environments and is suitable for short-term preservation of whole water spinach plants. It is advisable to avoid direct sunlight and the concentration of salt water should be such that no obvious salty taste can be tasted.

4. Store in a ventilated and cool place

Loosely spread the water spinach in a bamboo basket or breathable container, cover it with a damp cloth to maintain humidity, and place it in a ventilated place at 15-20 ℃. This method is suitable for consumption within 2 days and can maintain the crispness of vegetable leaves. Pay attention to checking the condition of the bottom vegetables and promptly remove rotten leaves. In hot weather, ice packs can be placed nearby to cool down.

5. Vacuum sealing

Use a vacuum machine to evacuate the air inside the packaging bag, isolate oxygen, and delay oxidation. Before processing, it is necessary to ensure that the surface of the water spinach is completely dry. After vacuum packaging and refrigeration, it can be stored for more than one week. This method can maximize the retention of chlorophyll and vitamin C, but requires specialized equipment. After opening, it should be consumed as soon as possible. Before storing water spinach, it is necessary to remove rotten and spoiled leaves, and it is recommended to store stems of different maturity levels separately. Regardless of the method used, mechanical damage caused by compression should be avoided. For short-term storage, refrigeration or water curing methods are preferred, while for long-term storage, blanching and freezing are recommended. Before cooking, it is necessary to observe whether there is any odor or mucus produced. Rotten water spinach can produce nitrite, so it must be discarded and disposed of. When making daily purchases, choose tender stems with tall stems and fresh green leaves. Water spinach with roots is more resistant to storage than those cut into roots. Proper storage not only reduces waste, but also maximizes the retention of nutrients such as calcium, iron, and carotenoids in water spinach.