Potatoes: Place the potatoes in a cool, well-ventilated area for a few days. Drain the moisture. Pick non-injury, non-rotating potatoes, basket or store them in a dry place at a temperature of about 5°C to prevent sprouting and rot. Cabbage: Let fresh cabbage dry for about 7 days. Remove yellow leaves, rotten leaves, old leaves and bumps. Do not cut off the roots. Put the cabbage in a plastic bag and put it in a plastic bag. Put it in a cool, ventilated place. The temperature is controlled between 2°C and 5°C. Open the bag every 10 days to change the air for 10 minutes. If there is a water bubble on the inner wall of the bag, Timely control and tie the bag. After freezing, use sacks or old quilts for safe wintering. Radish: Various kinds of radish should be rooted before storage, remove insect bites and rot, use sand (sand soil account for 1/3), a layer of radish on a layer of soil, and put it in a cool, dry and ventilated place at about 5°C. . Green onions: Continuously drying fresh green onions, do not remove onions, wait until the green leaves turn yellow gradually dry, when the onion leaves nutrients have been transferred to light blue, can be bundled in a cool, ventilated outdoor place, green onions are afraid of heat Cold, do not continuously expose and stack lids. Cucumber: Add the fine sand to the hot pot and stir-fry. When the melon is stored, the sand will be sprayed with an appropriate amount of water and put into the bottom of the tank. Then a layer of cucumber is put on the ground and a total of 7 to 8 layers of cucumber are placed. Place the cylinder in the cool place of the hospital or in the room for about 30 to 40 days, and the cucumber color and taste will not change. Garlic: Garlic is afraid of heat, but also afraid of freezing. Before storage, the garlic will be stored in shade, ventilated, dry place, to prevent smoke damp, the preservation temperature is generally between 3 °C ~ 10 °C is appropriate, to avoid mildew, sprouting , hollow and so on.