What dishes are suitable for eating leafy vegetables that are easy to eat, especially dark green vegetables, but not rice? First, the nitrate content of green leafy vegetables is too high, which is easy to be converted into nitrite and discolored. After secondary heating, the taste is not good, and the vitamin loss is particularly large. You can choose some vegetables, such as eggplant, wax gourd, potatoes, carrots, cauliflower, zucchini, mushrooms and so on. These are very heat-resistant, and it is not a big problem to heat them for two or three times.
At work, the box lunch should be placed in a cool place, and can be placed on the balcony in winter. If there is a refrigerator, put it in the refrigerator immediately. Don't open the lid and turn it over before eating. Heat it thoroughly in a microwave oven or steamer before eating, especially when there is no refrigerator. Don't take the unfinished box lunch home, except the fruit, because it is unsafe to leave it at room temperature for too long after turning it over.
In addition, I also want to advise you not to open the box when you bring rice, so as to avoid the bacteria in the air from falling into it to the maximum extent. If you count less, the bacteria will reproduce slowly and the safety will be improved. When the leftovers are reheated, they must be heated to above 70 degrees. What do you mean the food is completely heated? For meat, it usually means that the central temperature is above 72 degrees. If it is heated by microwave, it should be above 60 degrees. Because microwave itself has sterilization effect, it is not so hot to ensure the safety of rice.
How to eat overnight meals to be healthy? Overnight meals should be thoroughly heated.
Leftovers can be put in the second meal, but they must be heated thoroughly. Through thorough heating, heat the whole dish to 100 degree and keep boiling for more than 3 minutes.
Meat heating: If the meat is large, it must be boiled and steamed for a long time, or chopped and heated.
It is a good way to heat leftovers in the microwave oven, which can fully heat the inside of food. But at home, it is often difficult to control the time of microwave heating, and food is easy to splash into the microwave oven. You can consider heating the leftovers in a microwave oven for a minute or two to raise the internal temperature of the food, then heating them in a pot or steaming them in a steamer, which makes it easier to heat them thoroughly. For leftovers who don't want too much soup, they can be steamed or fried.
Bean products heating: Compared with meat, bean products are more perishable, so pay more attention when heating. It's not a pity to cook for a few more minutes, because the vitamin content in tofu is very low, and its rich protein, calcium and magnesium are not afraid of heat, so heating will not obviously reduce the nutritional value.
Vegetable heating: vegetables are not suitable for long-term heating. You can consider steaming in a steamer, which has better heat transfer effect and less nutrient loss than directly heating in a pot.
Special reminder: It should be noted that dishes must not be heated repeatedly. If you know that you can't finish the fish in the second meal, only heat half of it and put the rest back in the refrigerator. Even some cooked food and bean products can be directly packed in small boxes and frozen into the freezer.
People are very enthusiastic about how to transform leftovers when eating new dishes; But it is obviously unpleasant to eat the same food over and over again. In many families, housewives get fat and lose their slim figure because of eating leftovers, because their husbands and children despise leftovers. In fact, apart from vegetables, it is not difficult to renovate the leftovers of fish and meat, which is nothing more than changing knives, adding materials and changing seasonings.
For example, there are some large pieces of meat left, and it is too little for one person to cook a dish. You can cut it into small pieces, add some coriander, and make fried pork slices with vegetables. For example, adding coriander, onion and celery can make fried pork slices delicious and attractive, and families will certainly welcome them as new dishes. For example, meat that used to taste like braised pork can now be considered adding curry powder and potatoes and carrots. Scrambled eggs with tomatoes, fungus and pimples turned into tomato-flavored noodle soup.
In this way, the leftovers will not be wasted, and when they are reheated, they will be cooked thoroughly, which is safe and secure, and the whole family will have a good time.
In short, although it is our ideal goal not to leave leftovers, it is very common to cook animal food, especially meat, two or three times at a time. As long as it is packaged and preserved immediately after cooking, and the second meal is properly heated and utilized, we can safely coexist peacefully with the leftovers.
Precautions for making bento: Pay attention to the introduction of rice (rice balls).
First of all, rice balls can be wrapped with salt and water, vinegar and salt, or plastic wrap. The fresh-keeping effects of the above three methods on glutinous rice balls were studied.
If the number of bacteria exceeds 65438+ million, it is best not to eat it. Although vinegar and salt can kill bacteria, you can't expect to kill bacteria by touching rice balls with plastic wrap instead of touching them with your hands. This method will not stick rice on your hands, and even hot rice can be easily done by putting a dry rag between your hands and plastic wrap.
Pay attention to side dishes
Next, side dishes, in order to "sterilize", it is essential to use fully heated things. It is best if the food cooked the night before and the frozen food can be reheated in the morning, but cooking can't be reheated.
Therefore, cabbage and broccoli were compared under the following preservation conditions. One was made the night before and then put in the refrigerator. The other one was made that day. When the broccoli cooked the night before was taken out of the refrigerator (before storage), there was almost no difference in the number of bacteria cooked that day, but the number of bacteria increased during storage, and it was almost inedible after 6 hours.