What are the heating methods for all kinds of leftovers? Now the country strongly advocates environmental protection and food saving, so people should not throw away leftovers at will, but keep them after meals. If they can't finish eating in the restaurant outside, they can pack up and go home. The following are the methods I have collected about the heating of various leftovers, hoping to help everyone.

What are the heating methods for all kinds of leftovers? 1 1. fish heating method: 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. This amount is enough to upset your stomach. So the packaged fish must be heated for four or five minutes. However, if heated for a long time, the nutrients such as complete protein, fish fat and rich vitamins which are beneficial to human nervous system will lose their nutritional value.

2, meat heating method: add some vinegar when heating. After the meat food is put back, heat it again, and it is best to add some vinegar. Because these foods are rich in minerals, these minerals will overflow with water when heated. Then, add some vinegar when heating. These substances will be synthesized into calcium acetate when they meet acetic acid, which not only improves its nutrition, but also is beneficial to our body's absorption and utilization.

3, seafood heating method: add some seasoning when heating. When heating seafood, it is best to add some ingredients such as wine, vinegar and ginger, which can not only improve the taste, but also have a certain bactericidal effect, which can kill Vibrio parahaemolyticus lurking in it and prevent gastrointestinal discomfort. In particular, ginger has the efficacy of sterilization and detoxification (especially the poison of fish, shrimp and crab) as mentioned in Chinese medicine.

4. starch heating method: eat within 4 hours. Packed foods rich in starch should be eaten within 4 hours, because they are easily parasitized by staphylococcus. The toxin of this bacterium will not decompose when heated at high temperature, and it cannot solve the problem of deterioration. Therefore, if you don't finish it in a short time, don't eat it again even if it doesn't deteriorate the appearance.

What are the heating methods for all kinds of leftovers? 2 1. How to return different leftovers to the pot?

1, cold dishes

Before serving, you can set aside a small part of each cold dish for refrigeration and serve it as a cold current the next day; Or add lettuce, cucumber and bread to make sandwiches. If you don't want to continue eating, it is also a good way to make mixed rice with these cold dishes.

2. Potted vegetables

Pickled and tasty ingredients have their own unique fragrance. Change the shape and add seasoning, and you can easily transform. For example, braised beef can be shredded and mixed with cucumber and Chili oil, which is another good dish; You can also cut it into small pieces and make beef and egg soup with eggs and coriander. Sausage cold cuts can also be shredded, fried with celery, and then rolled into spring cakes to eat.

Step 3 fish

There are often fried fish in New Year's dishes. Fish is easy to re-cook, old and hard, and it tastes terrible. Therefore, you can add colored peppers, diced carrots and other ingredients to braise in soy sauce and add sugar, and the dishes will have no taste of returning to the pot.

4. Chinese food is eaten in the west

Every meal during the Chinese New Year is always Chinese food. It is better to cook endless Chinese New Year dishes in a different way. For example, bacon sprinkled with sesame seeds is wrapped in blanched leaves, made into bacon rolls, and eaten with vinegar juice; Or add mushrooms, Pleurotus eryngii, onions and minced garlic to the leftovers to make stew, which is more Italian.

2. Instructions for packing leftovers

1, the packaged leftovers should be separated: the leftovers must be separated by the waiter when they are packaged, and they should be separated in clean and airtight containers when they go home. Because the growth rate of microorganisms in different foods is different, cross-contamination can be avoided by storing them separately.

2, packaged leftovers should be cooled: packaged food needs to be thoroughly cooled before it can be placed in the refrigerator. This is because the hot food suddenly enters the low temperature environment, and the food center is prone to qualitative change. The hot air brought by the food will cause the condensation of water vapor and promote the growth of mold, which will lead to the moldy food in the whole refrigerator.

3, packaged leftovers should be eaten as soon as possible: packaged leftovers should not be eaten and stored. The leftovers in the morning should be eaten at noon, and the leftovers at noon should be eaten at night. It is best to eat within 5 ~ 6 hours. In general, heating at 100℃ can kill most pathogenic bacteria in a few minutes. However, if the food is stored for too long, the bacteria in the food will release chemical toxins, and you can't do anything about these toxins simply by heating.

4. Packaged food must be returned to the pot: the food stored in the refrigerator must be returned to the pot after being taken out. This is because the temperature of the refrigerator can only inhibit the reproduction of bacteria, but can not completely kill them. If it is not heated before eating, it will cause discomfort after eating, such as dysentery or diarrhea. Before heating, you can judge whether the food has gone bad through your senses. If you feel abnormal, don't eat any more. When heating, the temperature of food should reach at least 70 degrees Celsius.

5. Fish: Bacteria in this kind of food are easy to reproduce. The Escherichia coli lying on it can reproduce twice every 8 minutes at a temperature of about 20 degrees Celsius, and a bacterium becomes 100 million in five or six hours. This amount is enough to upset your stomach. So the packaged fish must be heated for four or five minutes. However, if heated for a long time, the nutrients such as complete protein, fish fat and rich vitamins which are beneficial to human nervous system will lose their nutritional value.

6, cold dishes and vegetables should not be packaged: because cold dishes are not heated during the production process, they are easy to be infected with bacteria, and improper storage can easily cause food poisoning, so try to eat cold dishes as little as possible; If vegetables are left for too long, not only are there few nutrients left, but also nitrite harmful to human body will be produced.