Secondly, when selecting materials, we should choose dishes suitable for repeated heating, such as potatoes, carrots, beans, eggplant, tomatoes, wax gourd, pumpkin, radish, mushrooms, kelp, fungus and so on. If you use green pepper, it tastes bad after repeated heating. If spinach is used, it is too soft and tastes bad, and the color will turn dark olive green.
If you want to supplement green leafy vegetables and are not afraid of turning yellow, you can blanch them with boiling water in advance. This can remove more than 70% of nitrate and nitrite. Because there is little nitrate, it will not become nitrite during storage in the refrigerator. It is "safe" to put it in a lunch box and reheat it. If you don't like dark colors, it's no problem to add more green leafy vegetables when you go home for dinner.
Thirdly, if you want to make cold salad, you can consider adding more vinegar, ginger juice and garlic paste to completely inhibit bacteria, and the safety will be greatly improved. You can also put the washed lettuce directly, bring some fried sauce, sweet noodle sauce, soy sauce and the like, and dip it directly to eat, which is refreshing and delicious and safer.
In this way, taking three boxes to work with rice, hot dishes and raw vegetables or fruits can basically meet the nutritional needs. It would be great if the unit had a refrigerator for storage. Just stay on the road for a little time, the risk of bacterial reproduction will be much smaller, and the food varieties and cooking methods will not be so strict. Although there will inevitably be some nutrient loss after heating with rice, after all, food safety is the first priority, so don't save trouble when heating.