How can leftover vegetables is not dangerous?

However, if you want to eat the leftovers thrown away, I am afraid the thrifty housewife husband are still Xiabu Qu hand. If the vegetables do not eat when the meal, it should be how to do it? This from the nitrite control talking about.

Among the leftovers, Food additive the nitrite from the bacteria breeding, that is, as long as to find ways to delay the propagation of bacteria, can reduce the generation of nitrite. People all know, the slow reproduction rate of bacteria at low temperatures. Therefore, the leftovers in the fridge, the unanimous choice of the people.

However, to solve the trouble of nitrite must be just vegetable cooking is still very low number of bacteria in the fridge, rather than poured into the dish plate twelve hours after the somersault put. Persons chopsticks flip is actually the bacteria fully vaccinated, fully mixed, facilitating their large population of bacteria and vegetables. Room temperature to the longer, turning the more the number, the more bacterial growth.

So, the lengthy banquet leftover vegetables, is the most dangerous things. Heating the second before a meal can only kill bacteria, but can not be eliminated to produce nitrite.

To one-cooking vegetables to eat two meals, it may be divided into two lots immediately after cooking, an immediately cover after a little warm and cool in the refrigerator, never turning; another when the meal eaten, that does not stay. The next meal come up with a share of the vegetables, a little heat it can be consumed chilled. In this way, the risk of nitrite is much less.

Other hand, only the multiplication of bacteria and vegetable nitrate rarely, then the generated nitrite must also not too much. The characteristics of the nitrate is particularly soluble in water. So, if the vegetables in water Cheuk a little longer cooking, remove most of the nitrate and vegetables will become more secure. Of course, the cost is also loss of vitamin C and potassium. Vegetable raw materials is not very fresh, pesticide contamination, and then boiled is still cost-effective, because after all, most of the dangerous substances soluble in water, food will be much safer.