The damp and hot Huangmei days have lasted for three weeks. This is the season when food is most prone to corruption. Each household is vulnerable to such problems: how can we cook our own food? Do you want to pack after the restaurant? Leftovers can't be eaten. The key is to see what is left, how long it is left, and what are the preservation conditions. There is a lot of stress here.

Gu Zhenhua, president of the Shanghai Food Safety Federation, will teach you this week about leftovers. Some leftovers can be eaten with confidence if they are properly handled. Their taste is still not bad. Some foods are not suitable as leftovers at all, and they should be eaten as much as they can.

Leftovers should be sealed and refrigerated

In Huangmeitian or summer season, the indoor temperature is usually high, and the food is generally at a dangerous temperature. According to "Shanghai People's Food Safety Knowledge Reader", dishes should pay special attention to the day of cooking on the day of cooking. Foods that have been heated should be exposed to dangerous temperatures for more than 2 hours and should be placed in the refrigerator in time.

Some of the fresh food ingredients can be frozen, but the leftovers can only be refrigerated. At different storage temperatures, the leftovers will have shorter shelf life than food ingredients. When refrigerating, it should be noted that raw and cooked should be separated to avoid cross-contamination of leftovers by parasites and bacteria that may be present in raw food. When storing food, it is best to leave a certain gap between each other so that the air in the refrigerator can be convectioned and the cooling effect can be guaranteed.

Leftovers should be stored in containers, such as crispers, before they are stored, or covered with plastic wrap to prevent them from smelling with other foods and to prevent leftovers from falling into the refrigerator. Once the bulk food is dropped into the refrigerator, the protein and fat therein will easily deteriorate, affecting the health of the refrigerator.

In all foods, animal-like meat and root-like vegetable foods are relatively safe varieties of leftovers. However, it should be noted that reheating before eating again should be thorough. There is a misunderstanding in reheating, that is, some families will feel that they are cooked foods themselves. Heating is just to adjust the taste and restore some temperature. In fact, reheating is more important to kill the bacteria contained in the food at this time. Therefore, when reheating the leftovers before eating, the center temperature must be maintained at 65°C-70°C or more for more than 30 seconds, but do not repeat the heating more than once.

Leftover vegetables are dangerous and no nutrition

Leftovers have two major safety issues. First, microbiological growth can lead to food spoilage. Second, nitrites increase and cannot be removed even by heating. There is an experience called "Ning vegetables left without vegetables."

Green leafy vegetables need to be eaten as food and are not suitable for preservation as leftovers. This is because green leafy vegetables themselves contain nitrates, and bacterial activity during storage for a long time may slowly turn into nitrite, a toxic substance. Although dietary nitrite will not cause harm to the human body, if you eat too much, it may produce carcinogenic nitrosamines in the body. On the other hand, the nutritional value of green leafy vegetables is mostly in Vitamins, and vitamins are easily lost when they are heated. They are lost when they are cooked for the first time, and vitamins contained in leftovers are even less.

Eggs are also special as leftovers. Eggs that are not fully cooked are not suitable for lingering, because the liquid portion is prone to bacteria, and the taste of the stewed egg will deteriorate overnight. Eggs as leftovers are mainly boiled eggs, poached eggs, and scrambled eggs. However, special attention should be paid to reheating before eating again. Because of the slow heat transfer from the egg yolk, the surface temperature may be very hot. In fact, the internal temperature is still relatively low. Therefore, the heating must be thorough to ensure that the center temperature reaches 65°C.

Due to the high value of seafood, one-off can't eat enough and some families will continue to eat at the next meal. However, it is best to finish the meal with a meal, because from the point of view of the flavor, the seafood in the seafood will lose its delicious taste. Braised and deep-fried foods are relatively better, and steaming gradually cools down. Although from the perspective of food safety, there is not much difference between seafood and other leftovers, but crabs, fish, shrimps, etc. may cause some protein degradation products that are unfavorable to the liver and kidney after they are left for too long. Therefore, the best seafood to do, how much to eat, and more out of the uncooked seafood should be frozen in the storage bag.

These foods should not be left over:

1, eggs: not cooked eggs easy to breed bacteria.

2, Tremella: Tremella itself contains more nitrate, will become nitrite after long home.

3, green leafy vegetables: contains more nitrate, will become nitrite after long home.

4, lo odor: easy to breed bacteria.

5, river seafood: taste worse, long home protein will degrade.

6, cold dishes: eaten nitrite and bacteria increased significantly.

7, soy products: water and protein rich. Microbes multiply and may form pathogenic bacteria.

8, freshly squeezed milk: easy to breed bacteria. 2-4 hours at room temperature after drinking, put the refrigerator can not exceed half a day. (Liberation Net Xu Yifei)

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