It lasts for a week! How to store Mizuna
|Tool||Sealable storage container, kitchen paper|
|1.||Wash well in water|
|2.||Cut to a length that is easy to use, and if you can afford it, soak it in water for a few minutes to drain it.|
|3.||Spread kitchen paper on the bottom of the storage container and put the water vegetables in it.|
|4.||Cover with another piece of kitchen paper, cover and store in the refrigerator.|
It is available all year round, but it is easy to get it in the winter when it is in season. I think there are many people who call it a standard ingredient for hot pot dishes.
It is a water vegetable that helps the household budget in winter, but if you put it in the refrigerator with the bag at the time of purchase, it will quickly squeeze, ruining the crispy feeling. Therefore, this time, I will introduce how to preserve the freshness of Mizuna.
How to store Mizuna1. 1. Rinse the mizuna in water to thoroughly remove dirt from the leaves and roots.
2. Drain well and cut to a length that is easy to use. If you can afford it, soak it in water for a few more minutes and give it to a colander to drain it thoroughly.
3. 3. Spread kitchen paper in a sealable storage container and put the water vegetables in it. Cover with kitchen paper from above, cover and store in the refrigerator.
The kitchen paper absorbs moisture and maintains an appropriate environment, so it stays fresh for 1 week to 10 days (replace it whenever the paper gets wet during storage). If the bag is left as it is, it may break and the leaves may be damaged, but this method protects it well and saves space. It's convenient to use as it is for cooking.
Since I learned this method, I am not afraid of bulk buying, which is very helpful. It's best to eat early, but if it seems like it's too much, let's process it all at once while cooking!