The braised meat can be stored for 2-4 days. However, it is best to braise the braised vegetables and eat them freshly, as they will taste more delicious. If you can’t finish eating the braised vegetables that day, you should put them in the refrigerator to cool down. They won’t go bad if you keep them for about four days, but it’s not recommended to keep them for too long. If you leave them for a long time, they will change the flavor and taste bad. The best thing is to use them the next day. Finished eating.

However, when putting braised food in the refrigerator, it is recommended that you seal it with a lid. If there is no lid, it is recommended to use plastic wrap to seal it to avoid contact with air to avoid odor transfer or nutrient loss.

Also, try not to eat braised food that has been cooked overnight. From a food safety perspective, braised food that has been cooked overnight contains more bacteria. Even if it is stored in the refrigerator, it is not absolutely safe.

How to store braised vegetables:

1. Control the storage time: Bulk cooked food after purchase should be stored for as short a time as possible and consumed in time. Cooked food that needs to be re-cut before consumption should be re-cut immediately before eating and should not be stored for a long time after re-cutting.

2. Avoid cross-contamination: Uneaten cooked food should be kept refrigerated. When storing, attention should be paid to placing raw and cooked food in layers, cooked on top and raw on the bottom, and stored in containers or wrapped in plastic wrap to avoid Cross-contamination during storage, removal and placement.

3. Reheat before eating: Avoid eating cooked food that has been stored overnight or for a long time. Cooked food stored for too long is easy to breed bacteria; even if you need to eat it, you should first use your senses to make sure that the cooked food has not deteriorated before reheating it. Cook until the core temperature is above 70℃ and maintain it for about 3 minutes to kill bacteria that may be present in the cooked food through high temperature.