leftovers: the meat dishes are packed separately and stored. When the vegetables are finished,
fish meat and eggs should be packed into small portions that can be eaten at one time. They can be stored for about 2 days in the cold storage room. If they are put into the freezer, they can be stored for more than a week. Take out one portion at a time, heat and sterilize thoroughly before eating. When the meat dish is reheated again, some B vitamins are lost, but the protein and minerals can be completely retained, and the taste does not change significantly. Compared with
, nitrite is easy to be produced in vegetable storage, and the antioxidant components, vitamin C and folic acid are lost seriously after storage and repeated heating. After repeated heating, the color of vegetables becomes dark, the texture is soft and collapse, and the taste of food is lost. Therefore, we should try to finish it in one meal. In particular, it is not convenient to heat cold vegetables, it is best not to leave.
in meat dishes, the most important thing to eat is aquatic products, while meat can be preserved for a long time. This is because aquatic protein is particularly vulnerable to microbial decomposition, and aquatic products are more likely to contaminate harmful microorganisms. Studies have shown that low temperature resistant microorganisms are often contaminated in aquatic products such as shrimps, crabs and shellfish. If it is not thoroughly heated and fails to kill all microorganisms, there is a risk that pathogenic microorganisms will multiply even if they are refrigerated in the refrigerator.
if there are many kinds and quantities of leftovers, the use of plates to store leftovers often can not effectively use the refrigerator space. In order to reduce the burden of the refrigerator and make rational use of the space, it is suggested to prepare some small square and rectangular fresh-keeping boxes in advance, put the leftovers into the small fresh-keeping boxes, and then arrange them in the refrigerator in order to make efficient use of the space of the refrigerator. When packing boxes, divide them according to the quantity that can be eaten at one time. Take a box of leftovers to heat each time, and keep the rest in the refrigerator to avoid repeated heating and leftovers.
staple food: rice refrigerated, pasta frozen
if there is rice left, and the next meal is not finished, it can be divided into two parts and stored in the refrigerator. In the second meal, take out one portion first, add black sesame, red dates, oats, lotus seeds and other ingredients together to make porridge; or add tender peas, mushrooms, vegetables, minced meat, eggs and other ingredients to make fried rice. This can make full use of leftovers and get more nutrition.
if there are cakes, steamed buns, steamed buns, dumplings and other pasta that are easy to dry and hard, they should also be divided into the amount that can be eaten at one time and put into the fresh-keeping bag or lunch box. In the freezer, store one portion in the freezer the next day. When you need to eat it, take it out from the freezer and steam it directly into the steamer. It tastes fresh as before.
leftover soup: boil and cover tightly, refrigerate in time,
leftover chicken soup, broth and so on, the volume is very large, often can’t put in the refrigerator. At this time, the simplest way is to boil the soup in the pot again to sterilize, and then close the lid and keep cooking for a few minutes at a low temperature. Turn off the fire. Never open the lid. In this way, the soup can be safely stored in the next morning without spoiling, saving the size of the refrigerator. If the amount of the remaining soup is small, put it into the box in time after boiling, cover it loosely, and keep it in the refrigerator when it is cold to room temperature. Boil the soup again the next day, and you can enjoy it. Liquid foods such as soybean milk and rice paste can also be preserved in the same way.
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