Precautions for heating leftovers:
1. Fish: Heat for four or five minutes.
Bacteria in fish-processed dishes are easy to reproduce. At the temperature of about 20 degrees Celsius, the Escherichia coli on them can multiply twice every 8 minutes, and one bacterium becomes 100 million in five or six hours. So the packaged fish must be heated for four or five minutes. However, if heated for a long time, nutrients beneficial to the human nervous system, such as fish fat and rich vitamins, will lose their nutritional value.
2, meat: add some vinegar when heating.
Meat and animal food are repackaged and heated, and some vinegar is added. Because these foods are rich in minerals, these minerals will overflow with water when heated. Then, add some vinegar when heating, and these substances will synthesize calcium acetate when they meet acetic acid.
3, seafood: add some seasoning when heating.
Adding some wine, onion, ginger and other ingredients to seafood can not only refresh the mind, but also have a certain bactericidal effect.
Extended data
Tips for heating leftovers:
1, Add some vinegar: Add some vinegar according to the ratio of 500g rice plus 1 ml vinegar, which can make the rice soft, easy to store, and prevent corruption and deterioration. The cooked rice is definitely not sour, but has a stronger flavor.
2. Add some salt: This method is limited to the steaming process of leftovers. If you can't eat rice, you need to steam it again. Steamed rice always has a taste, not as delicious as newly cooked rice. If you put a little salt water in the steamed leftovers, you can get rid of the fishy smell of rice.