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Can the pot-stewed vegetables be heated? How to heat the pot-stewed vegetables after refrigeration?
How to heat the lo mei in autumn and winter? There are two ways to solve this problem. Welcome to discuss it. First of all, we prepare a container, take some salt water, and control the temperature of the salt water at 70-80 degrees, neither too hot nor too cold, and adjust it appropriately. Then, we put the halogen flavor selected by the customer into the brine and heat it for two to three minutes. Method two, microwave heating can directly microwave customers' attitude of choice.

Heating method: put the pot-stewed vegetables into a dish, drain water around, then heat the pot, and stop heating when the pot-stewed vegetables have hot air. Brief introduction of pot-stewed dishes: pot-stewed dishes are the general name of cold dishes in cookery and are well-known home-cooked dishes in various regions. According to Mai Sheng's plan, stewed vegetables can be divided into nine series: red and white halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series. After pickling, airing, stewing or marinating, it can be eaten after knife processing and simple packaging. It is characterized by dryness, tenderness and crispness.

China has a long history, a wide variety and different flavors, and has been constantly surpassing and developing in its unique form, which has a great influence on Cantonese cuisine, Anhui cuisine and Sichuan cuisine, and its traces can be seen everywhere in urban and rural areas, restaurants and streets.