1. Make jam
With the types of fruits that you have bought too much and cannot eat in time, making jam is a great choice. Strawberry jam, orange jam, peach jam… are delicious and easy to make, you can keep them for a long time and use them for baking or simply eat with bread, which is very convenient.
2. Stir-fry
Lettuce, broccoli, sprout cabbage… that you bought with the intention of making salads but didn’t finish can all be stir-fried, which is very delicious. With sprout cabbage, you can easily make sprout cabbage soup with lean meat, while stir-fried lettuce with a little oyster sauce makes a simple and easy-to-eat vegetable dish. Also, when you cook noodles, you can also blanch some lettuce to eat with it, which is very suitable.
3. Make broth from vegetables
If you have a few carrots, some celery, and garlic… vegetable broth, sweet and refreshing, can be made in just 30 minutes. Not only that, you can also use things like the stems of cauliflower or the core of corn. A small tip is that during the week when you cook, you leave all the stems and old stems of vegetables, then at the end of the week, clean them and put them in a pot to simmer and have vegetable broth to use throughout the week, very convenient, right?
4. Prep for fried rice
Perhaps there is no dish as versatile as fried rice. You not only make use of leftover rice but also use up the remaining vegetables to create a delicious, nutritious, and satisfying fried rice for the next morning.
5. Make pickles
Pickles definitely help extend the shelf life of various vegetables – about 1-2 weeks depending on the type of vegetables. In winter, you can use cabbage, carrots, celery, onions, or daikon radish. In summer, you can use cucumber, green beans, bell peppers, and pickled radish. Crispy and firm vegetables are the best for making pickles as they will not become soft and cloud the pickling liquid. You can use pickles as a side dish for regular meals, add them to meat sandwiches, or mix them in salads, all are delicious and convenient.
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