Every family inevitably has leftovers, worries about food and pain in abandoning them.
Overnight leftovers are poisonous and cannot be eaten?
Serious nutritional loss of leftovers?
The leftovers are really not delicious…
Although the most ideal situation is, of course, no leftovers and fresh meals. However, at the holidays, every family is full of fish and meat, and it is a bit stressful to want [CD-ROM operation].
It is better to leave meat dishes than vegetables.
It is vegetables that may produce harmful substances overnight.
Because there are more nitrates in vegetables, they may be converted into toxic nitrite due to bacterial activities during storage. Although the amount of this nitrite is far from the degree of food poisoning after being put in the refrigerator overnight, however, vegetables are not recommended to have more than 24 hours left, and cold dishes should be more careful.
Fortunately, vegetables are also relatively easy to eat and the calories are not high. As long as they are not too greasy or salty, eating up vegetables will not cause much pressure.
However, meat dishes placed in the refrigerator can be stored for 1-2 days as long as they are thoroughly heated before eating. Although some B vitamins are lost, the protein can be completely retained and no harmful substances will be produced.
Moreover, as we all know, it is also leftovers. Meat dishes still taste good, while vegetables are not only dim in color, but also greatly reduced in taste.
Therefore, one meal should concentrate on eating vegetables and try not to leave them. However, meat dishes that cannot be eaten can be kept for the next meal.
Tip: Don’t keep fish, shrimp, crab and the like for too long. They are meat dishes that should be eaten first.
On the one hand, aquatic products are more likely to be contaminated; On the other hand, these foods are often fresh and tender when cooking. If they are not heated thoroughly and do not kill all microorganisms, if they are kept in the refrigerator for a long time, there will also be safety risks brought by bacterial reproduction.
Pack in advance and put it in the refrigerator in time.
No matter what kind of food, the longer it is kept at room temperature, the more microorganisms will multiply and the less safe it is.
After putting it in the refrigerator, the speed of cooling is also very important. If the refrigerator is too full, the cooling effect is insufficient, or the dishes are too large, it is difficult to cool down for a long time, which will also bring potential safety hazards.
Therefore, it is very important to repackage in advance.
Knowing that this meal cannot be finished, you should split it into different plates when you come out of the pot and put it into the refrigerator when it cools down a little, so that there are few bacteria in the dish and you can eat it the next day or even the third day when it is hot enough. There is no problem.
If you have left it outside for two or three hours and everyone has turned it over with chopsticks, the shelf life will be shortened. At this time, pave the dishes a little, put them in the innermost part of the lower refrigerator, and cool them as soon as possible.
Heat thoroughly and do not heat repeatedly.
Leftovers can be eaten, but only if they are thoroughly heated.
The so-called thorough heating means that the vegetables are heated to 100 ℃ and kept boiling for more than 3 minutes. If the meat pieces are relatively large, be sure to boil and steam for a long time, or cut up the meat pieces and reheat them.
If you use the microwave oven to heat leftovers, you should pay special attention to the fact that microwave heating is easy to be heated unevenly. It is very likely that this part of the food is already very hot and the other part is still cold.
It is better to heat the food in a microwave oven for a minute or two to raise the internal temperature of the food, then heat it in a pan, or steam it on a steamer, which is easier to heat through.
Bean products are more likely to rot than meat, so cook for a few more minutes when heated. Don’t worry about nutrition loss. Tofu contains less vitamins, and its rich protein, calcium and magnesium are not afraid of heat.
However, vegetables are not suitable for long-term heating, so try steaming with a steamer, with less nutrition loss.
As much heat as you eat, don’t heat leftovers over and over again!
If you know that you can’t finish this meal, only heat half of it and put the rest back deep in the refrigerator.
Leftovers can also be delicious.
Everyone likes to eat new dishes, but eating leftovers is not so active. In fact, apart from vegetables, it is not difficult to renovate leftovers, which is nothing more than three major technologies: changing knives, adding ingredients and changing seasoning.
If it is a large piece of flesh and blood, you can consider boiling it into soup, adding kelp, mushrooms, radish and cabbage.
If it is a large piece of meat without bones, it can be crushed and cooked:
- For example, cut large pieces of pork into slices and stir-fry them with vegetables to make Hui Guo meat. Tear the stewed chicken into shredded chicken and mix it well with cold vegetables to make it delicious. It is also good to make pies and spring rolls.
You can also change the taste of leftovers:
- For example, the original leftover braised pork ribs, add curry powder and stir-fry them with onions, mushrooms, potatoes and carrots to make [curry onion pork ribs], which will definitely be very popular. Originally, the oil was left to braise prawns. Remove the oil, stir-fry onions and tomatoes, and add some ketchup to make it into [tomato prawns], which is another flavor. Squid, shrimps and other fresh river seafood can be handled in this way. Of course, it can also be chopped up and used as ingredients for fried rice, pasta and noodles in soup.
If there is rice left, it will be simpler:
- Add black sesame, red dates, oats, lotus seeds and the like to cook porridge together. It can also be made into fried rice with sweet corn kernels, peas, diced mushrooms, chopped ham and eggs. It tastes very good and has better nutrition (provided less oil is added).
In this way, leftovers will not be wasted and will be cooked enough [thoroughly] when reheated, which is safe and delicious.
Sincerely remind everyone not to force yourself to eat all the leftovers for fear of wasting them.
Excess food brings a heavy burden to the body, not to mention sudden food poisoning and pancreatitis, which do more harm than good and become fat on the body, is not good either.
The solution is to prepare ingredients as needed and dispose of leftovers reasonably.