Let the ingredients be clear at a glance. Experts teach you how to store refrigerators and refrigeration so that it is not easy to forget

How to plan my refrigerator warehouse

I regard my refrigerator as a treasure warehouse for wealth and wealth accumulation, so it is of course very important to store refrigerators. Whether it is refrigeration or refrigeration, it must be planned well, so that your "rich material" can be clearly seen at a glance. There are three basic principles for refrigerator storage:

It is very easy to be seen

If the ice in the refrigerator is not easy to see, it is easy to be forgotten, causing food to rot or change, increasing the chance of being discarded, and turning into waste.

{ It is very easy to take out

If it is not easy to take out, it will make people feel unwilling to cook, and it will be easily forgotten, and it will become a mummy ingredient in the refrigerator. In the end, it will have to be wiped out and become a waste (some people will forget to kill).

Don't put too much refrigerated warehouse

The refrigerated warehouse in my refrigerator is only 70% enlarged, because too much food will affect the visual line, and also cause the cold air circulation in the refrigerated space to be poor, accelerating the speed of food rot.

Usually, the temperature of a refrigerated warehouse is about 0 to 10° C. According to years of experience in hosting, it is easy to rot if the food is stored in the refrigerated warehouse for more than one week. Therefore, I set the "week" as the shelf life of refrigerated food. It is also a purchase day, only once a week, and after I get home, I will process the ingredients and then refrigerate.

The planning method of refrigeration warehouses is divided into "visual range" and "non-visual range"

The "visual range" is a block that needs to be weighed or tilted to get, but it must be adjusted according to the refrigerator design. For example, some refrigerators are designed with refrigerated warehouses on top, and the upper layer that requires footage is a non-visual range; some refrigerators are designed with refrigerated warehouses on bottom, which requires waist to be held, which belongs to the non-visual range of this type of refrigerator.

The food in the video range is something that must be eaten and cannot be left after being purchased. There is no need to casually check it one by one until the next purchase date. At the same time, because the food is easily placed in the place, the family can find the ingredients as soon as they open the refrigerator. Sometimes it is very convenient to get off the kitchen, so there is no need to rummage around to find it, which will definitely shorten the time to open the refrigerator and save power.

How to collect foods that are free of refrigeration and have a longer shelf life

Essentials such as ingredients such as made-up and dry goods, even if they are not cold, they can be kept for a while. However, because they are not prone to rot in the short term, they become the most easily forgotten ingredients. I will use a box to sort the ingredients. It is very convenient to take out the whole box when it is used. You can also take a look at the stock and directly achieve the effect of the plate.

How to collect the fruit and vegetable room

The fruit and vegetable room is a section that I attach great importance to. In addition to putting vegetables and fruits, it usually also contains ingredients such as cheese and fruit. The advantage of dividing the fruit and vegetable room is to be able to grasp the inventory status of the ingredients and avoid repeating the same ingredients every time I go to the big market.

Vegetables and fruits must be processed before putting them in the refrigerated warehouse. Please choose transparent plastic bags for packaging as much as possible to distinguish the contents and take them. Although it is noted that the packaging of fruit and cheese should be refrigerated, the large portions of the shop are often used in one go, which may cause mold to cheese. It is recommended to use a vacuum bag to store it. Each time you finish eating, use a vacuum machine to completely vacuum the bag to maintain the cheese freshness. The same goes for fruit types. I will divide the large packages of fruit into several small bags (also a vacuum bag) and then store them in a refrigerated manner.

The planning method of the cold storage

The low temperature of the cold storage is -12~-18° C can keep the ingredients for longer, but it does not mean that it can be stored for a long time. If the cold storage is not stored properly, it will be as difficult as the seabed flask. By the time the food will be buried deep in the refrigerator. There are two tips to help you:

The size is uniform and easy to find

The cold storage is the most raw food storage place in my house. I treat it as a small warehouse and plan and maintain it. As long as you add appropriate ingredient treatment methods, you can use it and cook it at any time. It is very convenient like a mini supermarket. I am accustomed to subpacking ingredients or cooked food into portions that can be eaten in one meal. If the food containing soup juice is first fixed in the box, then remove it afterwards and wrap it separately; if the ingredients with low moisture content, they should be sorted into similar sizes as much as possible. This unified method will make the refrigerator less expensive to store.

Labels help to identify the crystallization after

The crystallization after the cold can make people unable to see the original appearance of the food. Unclear food will reduce the chance of consumption. Even for a celery or bun, I will tag it while subcontracting, so that every family can clearly find the food they want to eat. This method often allows Meng Dao to have a relaxing midnight snack after I feel like sleeping.

There are different tips for laying plates and drawer refrigerated pots.

If it is a layer plate refrigerated pot, it is recommended to use a deep long square box to classify them and put them on the outside of the box, such as noodles, sweet soup, and five-meal garlic. Just follow the box label to easily take out the food. If it is a drawer, it must be specially designed for storage areas according to the category, such as meat area, seafood area, spice area, cooked food area, etc. Small portions of ingredients are concentrated in an upright cylinder box, and larger pieces of ingredients are placed directly in a standing manner. Each time they are pulled open and pulled, the ingredients are as clear as a stand-alone, easy to see and easy to take.

If you want to turn your refrigerator into a small warehouse, in addition to being smartly purchased and stored before processing, it is also important to cherish every food. A good refrigerator storage can help you complete every food perfectly. Whether you buy it or use it, it will achieve maximum benefits. It will not only gain health, but also waste money invisibly..

※ 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