Do you eat a lot of vegetables every day? Although important for maintaining good health, intake tends to decrease on days when you cannot afford to cook. Sometimes, even if I try to buy vegetables at the supermarket, I don't feel like cooking when I get home.
So, here are three tips that the author, who has been a housewife for 6 years, is practicing. It is not possible to achieve the ideal dietary balance, but please use it as a reference for casually consuming vegetables every day.
1. Buy vegetables that are easy to prepare
Pretreatment is a big bottleneck in cooking vegetables. Leaves that often have mud and insects, and root vegetables that need to be peeled and have a long heating time are not suitable when you want to finish cooking quickly.It's helpful to make a list of easy-to-cook vegetables. The author's list includes tomatoes, cabbage, bean sprouts, broccoli, and garlic sprouts. The points are that all of them are easy to remove dirt, do not have to be peeled off, and require less heating time.
If you remember vegetables that are easy to cook, you can easily cook everyday.
Of course, the ideal is to eat all kinds of vegetables evenly. But if you remember when you were wondering which vegetable to choose at the supermarket, you can finish your shopping smoothly.
Cut vegetables, which have a full lineup these days, are also easy and recommended. It's easier to lose the freshness and taste, so it's better to choose one with a newer date than to buy a discounted item. Eating vegetables that are fresh to some extent will make you more satisfied and motivate you to continue every day.
2. Always have canned and paper-packed vegetables
Vegetable products that can be stored for a long time are convenient for people who cannot go to the supermarket frequently. If you keep tomatoes, corn, mixed beans, etc. on hand, you can easily open them in a pan or frying pan for easy cooking. In particular, rough tomatoes and creamy corn can be made into soup in a matter of seconds just by adding milk or salt. It is useful in both hot and cold seasons.
If you have vegetable products that can be stored for a long time, you can rest assured that you will not be able to go shopping.
There is also a paper carton type that is easy to open and dispose of.
From the perspective of disaster prevention, some people recommend stockpiling vegetable products that can be stored for a long time. Emergency food tends to be biased toward staple foods such as rice and bread. The reason is that if you prepare canned foods such as tomatoes and corn, you can eat fresh vegetables even when the distribution of food is interrupted. Please consider adding it according to the lineup of emergency foods you have in stock.
If you keep a certain number in stock, it can be used as an emergency food in the event of a disaster.
3. Frozen vegetables are always available
When I think of frozen vegetables, I think of spinach, pumpkin, taro, and corn. No, the recent variation of frozen vegetables is amazing! There are a lot of variations such as Chinese cabbage, asparagus, eggplant, zucchini, cauliflower, and sweet potato. Many of them are easy to eat, so you can easily add them to miso soup or soup, or mix them with fried rice or pilaf. Pumpkins and potatoes can be made into a bento box just by cooking them in the microwave and sprinkling salt.
I'm impressed with the variety of frozen vegetables
Pumpkins and sweet potatoes that are difficult to cut can be easily cut with frozen products.
Frozen vegetables are also available at convenience stores and can be bought easily, but the current situation is that there are considerable differences in taste depending on the manufacturer. In my case, I tried several manufacturers of frozen spinach and frozen pumpkin, and finally decided on my favorite. If you hit a frozen vegetable that is not good enough, you can chop it and mix it with omelet, or crush it and mix it with soup to camouflage the taste and use it up. For frozen vegetables you buy for the first time, it is safe to choose a small pack if possible.
