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Thrift is a fine tradition of the older generation. However, when we step out of the era of material life shortage, we should also recognize whether thrift is "blind thrift" on the premise of ensuring no waste.

For parents, the overnight dish was newly cooked yesterday, and it was unreasonable to be fresh. But the fact is not so simple. Some dishes really can't be eaten after a night! Be sure to tell them the dangers of overnight dishes.

First, we need to know, what is overnight? Is it called all night after one night? Is it overnight to cook in the morning and eat at night?

Overnight dishes do not simply refer to dishes that have been left overnight. But if it is left for more than 8- 10 hour, it is an overnight dish. There are two reasons for the increase of toxic components in food. One is that chemicals in food can produce carcinogens, such as nitrite, which cannot be removed even if heated again. The other is contaminated by foreign bacteria in the process of placing.

Of course, not all dishes can't be eaten overnight. The following are particularly harmful if they are kept for a long time:

1. Overnight seafood damages liver and kidney.

Seafood such as crab, fish and shrimp will produce protein degradation products overnight, which will damage liver and kidney functions. If you really buy too much, you can put raw seafood in a fresh-keeping bag or box, freeze it in the refrigerator and cook it next time.

2. Half-cooked eggs are easy to cause diseases.

Many people like to eat half-cooked eggs, but this kind of eggs is not completely sterilized, and the eggs are rich in nutrition, which is particularly easy to breed bacteria and will be dangerous to eat. If the eggs are cooked and well preserved under low temperature sealing, it is no problem to eat them overnight.

3. Beware of tremella mushrooms

Whether it is wild or cultivated tremella, mushrooms, etc. It is easy to leave a lot of nitrate. If you leave it for a long time, you can only reluctantly throw it away.

4. Don't put the soup in a metal container.

Boiling soup takes time and effort. People often cook a large pot and eat it for several days. If the leftover soup is left in aluminum pot and iron pot for a long time, it will precipitate substances harmful to human body. The best way to preserve soup is not to put seasoning such as salt in the soup. After the soup is cooked, put out what you want to drink that day with a clean spoon, and it is best to store it in the refrigerator with a clay pot or a fresh-keeping box.

5. Green leafy vegetables are the most dangerous overnight.

The nitrate content of stem and leaf vegetables is the highest, melon vegetables are slightly lower, and roots and cauliflowers are in the middle. Therefore, if you buy a lot of vegetables at the same time, you should eat leafy vegetables, such as Chinese cabbage and spinach. If you are going to cook more vegetables and eat them hot the next day, try to make fewer stem and leaf vegetables and choose melons.

What I have to mention here is that in order to minimize the potential hidden dangers of eating vegetables and enjoy the healthy and delicious food brought by vegetables, please choose green food-grade vegetables! Every basket of delicious vegetables is individually packaged and kept in the refrigerator at home for a week!

Finally, I want to give parents a sincere suggestion: refrigerators and freezers are not sterile warehouses, nor are they omnipotent. Many friends must have had this experience-eating stale or spoiled ingredients, especially meat, when questioning their parents, they will always be said, "How can it be bad in the refrigerator!" To suppress, you can only choose silence.

You know, this is a very irresponsible and dangerous practice! Parents may sometimes know that it has gone bad, but they will tell you in this way, "This is not bad, let alone broken, you can't throw it away, you can still eat, be frugal, and don't waste food because of a little bad taste." Sometimes you just want to prove yourself right.

Cases of poisoning death due to eating food stored in the refrigerator for a long time abound, and such reports are reported almost every year or even every month. Please don't take chances. The probability of poisoning may be low, but it doesn't mean there isn't, and it doesn't mean it will never be you.