How to stop the wastage of food?

in wastage •  6 years ago 


Wasting of food means that we are wasting our own hard-earned earnings. We must buy our food items very wisely.

We invite our friends to dinner and make a lot of dishes for them. But many times we do not have to guess how much food is to be prepared for many people, due to which the food is saved which is thrown later. Wasting of food in India is considered to be a kind of sin because many people are starving and hungry every day because of which we are wasting so much food.

Because many times whenever we go to the market, we buy many things without thinking, which are later dropped. But now it will not happen because today we are going to give you some tips that will not ruin the food you eat.

If you are going to eat outside, then plan food, then cook it accordingly. And if you have cooked it, keep it in the fridge so that you can eat it the next day.

Do not throw too much-baked fruits if you have cooked fruits of more days in your refrigerator, do not throw them, you can make jam or galleries. You can also make a good disconnect from them.

You can make his pudding after the stale bread stale Dread is dried. By compressing this bread in the oven, it can also eat with jam or honey.

Keeping the vegetables in hand If you have brought many vegetables from the market, do not throw them, dry them and make their pick. Or, fry these vegetables and put them in the fridge.

Sour milk You can make cottage cheese with citrus milk, heat a little vinegar or lemon shields in the milk and milk on low flame. When the milk breaks, filter all the water and eat paneer.

Matter If you have bought too many tomatoes then do not panic. Make a powder by grinding it, then add honey in it and heat it well so that it leaves all the water.

This not only ruins your food but also the money you put on it is wasted. But there is no reason to worry because avoiding this wastage is not a rocket science. If you want you can get rid of this problem by changing some of your habits.

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