Compared to fish and meat, cold pots are more suitable for this type of food! Expert: If you buy vegetables with a bright mind, you won’t just kill them.

The refrigerator's financial resources beyond your imagination

The cold storage in most families is full of fresh ingredients (sea, meat, etc.). On the contrary, the proportion of my cold storage ingredients is 1: 3 vegetables, and vegetables are twice as high as raw ingredients. Because from a health perspective, I eat more vegetables than raw ingredients every day, so I pay more attention to vegetables. If you encounter a disaster, the largest increase in vegetables is also the type of vegetables. If the disaster is serious, the next price of gluten will surge 5 to 10 times, the high-quality vegetables will also rise 4 to 5 times, and the tomatoes will be even more expensive. Every time I see this news, I feel like a "vegetable rich man" because my cold storage is full of vegetables, which requires me to make the usual advance registration.

Long-term experience in buying vegetables tells me that the shortage caused by disaster cannot be solved in one or two days, because it takes time for vegetables to grow, in just 1 to 2 months, and in severe cases, it may take 3 to 4 months, so there will be a long time to maintain a high price. However, raw ingredients (sea, meat, etc.) are relatively easy to obtain and have almost no price, so the vegetables with a huge surge are the main criteria for my long-term observation of the vegetable market and buying on dips.

Ingredients are "materials" to me "It is also "financial". In the eyes of ordinary people, vegetables may only be ingredients that can be stored for one week, but I regard the ingredients as short-line or long-lasting investments, so the first idea of judging the ingredients is "Can it be able to store cold pots for a long time?" I regard the ingredients that can be refrigerated as a bonus, which means that it has the potential to make it stored, so I will buy more; the ingredients that can only be refrigerated are very short-line marks. For me, you only need to buy the amount you will eat within the shelf life.

If you know how to preserve it, you can buy delicious food on a low price

"Singming Buy Vegetables" does not only kill prices or choose flawed or cheap products, but knows which ones can be bought more and which ones do not need to be bought more. Many people only know that cold pots are suitable for fish and meat, but in fact, cold pots are more suitable for vegetable root locks. If you know which ingredients can be placed in the cold storage, and when you see cheap and cold vegetables, you can buy them like me. For example, Qingjiang cuisine, usually a family of two dare not buy a lot, but when I see Qingjiang cuisine worth 10 yuan, I decided to be stored and processed, so I dare to buy more, and then I will buy it, and even if the price of the food is rising, I will not be afraid. Therefore, how to continue the economic benefits of monthly expenses requires time in food management.

Based on years of experience in buying, I have made my meal budget of around 6,000 to 7,000 yuan a month (a daughter got married, and now at home, three people eat in the refrigerator’s financial ability that you can imagine). However, the price of food is like a lively stock market, with a huge surge, and the decline depends on the weather. I noticed that the prices of dishes in spring and winter are generally low and there are many ingredients suitable for cold storage; while the prices of ingredients in summer are relatively high, so the food fee is definitely over-the-mark, and the degree of over-the-mark is likely to be 3 to 4 times that of the average, so the monthly consumption must be balanced with an average price of one year. As long as you know how to use the cold storage method, the seemingly short-line vegetable root locks will become a long-lived stock. When the food prices are low, the spring and winter ingredients can be stored, and the high-price season for the lack of vegetables can play a balance. In other words, if you want to control the budget for buying vegetables, you must first learn how to refrigerate ingredients and refrigerate them. You can earn a lot of bad prices in a year, which is actually beyond your imagination.

Especially in my age, I especially care about the impact of "eating" on my physical health. Naturally, I know when the ingredients are the latest and best-priced food of the season. When you eat tomatoes bought at home with 5 yuan per pound and scrambled eggs full of tomatoes full of sausage, I watched the TV news broadcast and said, "Recently, 140 yuan per pound of tomatoes, and 250 yuan per pound." Can you feel very good? The essence of Happy Money is that it can "spend generously and save a lot", but if it is not preserved, it is not daring to buy the most expensive vegetables that are produced, which is equivalent to a great opportunity to spend money without any fun. If you want to make money from "food" in this way, you have to add "ingredient preservation method" to make the refrigerator become a financial warehouse. And even if you usually have an habit of buying vegetables in supermarkets and big-ticket shops, there is no problem. This set of ingredient processing and preservation method is completely suitable for ethnic groups with different purchasing habits.

Short-term tag - Ingredients suitable for refrigeration

Fresh ingredients have two meanings for me. They are both "financial" and "healthy". They turn the food they buy back into a source of nutrition and create the health of the whole family. The reason seems simple, but many people ignore or ignore its importance. In fact, "food management" is not that complicated, but it only uses the empty file time when you buy the vegetables to do the pre-processing, and the ingredients you buy are much better compared to the conditions you put in the refrigerator and then take them out. My ingredients are mainly divided into refrigeration and cold storage. Refrigeration storage is divided into three types: "Ingredient convenience pack", "Fresh quick-cooking pack", and "Heat ready-to-eat pack" (see Chapter 3, 4, 5 for details). These methods allow me not to waste food and save time to serve, and my family eats the latest prototype ingredients.

Personally, we think that understanding "food management" is like a successful investor. Since we have confirmed that "food" is my investment standard, managing it well is the basic attitude. We will handle and preserve the purchased ingredients in the most complete way to avoid corrosion and waste every piece of money spent..

Ingredients suitable for refrigeration

Generally, the temperature of the refrigeration warehouse is 0-10°C, so the shelf life is not long. Except for the ingredients that can be stored for a long time, fresh ingredients only have a shelf life of about ten days, just like the super short line of investors. You must keep your eyes on them at any time to quickly remove them when needed. Since it is a short-term operation and the storage time will not be long, I always keep my eyes on thin ice every day, using the preservation method to keep it fresh, so as not to lose food if I am not careful.

For me, the basis for refrigeration or refrigeration is: "Once the taste and taste after putting the refrigeration tank will become less delicious, it is suitable for refrigeration to store." For example, the sausage cake is made to cool and loosen after being cooled. It will dissipate when frying. It will make it difficult to eat regardless of taste, so it can only be refrigerated. If it is not finished within 6 to 7 days, it will rot into the ingredients. Because the flavour period is very short, I also list it as a short term.

and leaf dishes are generally suitable for refrigeration storage, such as leaf dishes with fresh and tender texture (for example: 营营, lettuce, Chinese girl, A, Chinese cabbage, Chinese cabbage …), but their shelf life is only 10 days at most, and it is properly preserved. However, the definition of freshness varies from person to person. Some people will put cauliflower in a cold pot, but I think the cauliflower tastes bad after being cold, so I don’t put it in cold pot. However, people who don’t mind the taste of cauliflower can put cauliflower into long-term ingredients.

As for fruit refrigeration, there are also some tricks. Some people say that bananas, mangoes, and kara cannot be refrigerated in the refrigerator. In fact, it is OK. Just pay attention to not put it directly in the refrigerator. Because they are hot and fruit-like, they are prone to colds similar to humans, which leads to blackening of the epidermis. You can first wrap a layer of paper and use it as a fruit coat to avoid this situation. I will divide the banana into 2 to 3 pieces and wrap it into a pack; the mango and kale are wrapped in paper, then put it in a plastic bag, and then store it in a refrigerated warehouse. This way can keep it fresh for about a week. If you still can’t finish it, cut it into pieces and put it in a cold pot, take it out and eat it directly or beat it into iced fruit shake.

In addition to some ingredients that can be kept at a low temperature, most ingredients must be extended in a lower temperature environment. The most important prerequisite is: if you know how to preserve the food, you can keep the taste and deliciousness away. As for the ingredients that cannot be labeled for a long time, I will only buy the portion that is just delicious so that I will not waste it even if I can't finish it.

※ This article is excerpted from "I'll turn the refrigerator into a financial warehouse! From buying food management and storage, we saved money and invested, traveling to islands, and reduced the weight by 12 kilograms.

Book name: "I changed the refrigerator to a financial warehouse! From buying food management and storage, we can save money and travel to islands, and reduce weight by 12 kilograms》

Author: Yang Qinying

Publisher: Happiness Culture

Publication date: 2023/08/02

Responsible editor: Gu Zihuan