Precautions for heating leftovers
â— Fish: Heat for 4 to 5 minutes
Bacteria in fish-processed vegetables are prone to grow. The above E. coli can multiply twice every 8 minutes at a temperature of around 20 degrees Celsius, and within a period of 5 to 6 hours, a bacteria can become 100 million. This amount is enough to make your stomach feel uncomfortable. Therefore, the packaged fish must be heated for four or five minutes. However, if you heat it for a long time, the nutrients that are beneficial to the human nervous system such as full-price proteins, fish oil, and vitamins contained in the fish will lose their nutritional value.
â— meat: add a little vinegar when heated
Meat and animal foods are packed and heated again, preferably with some vinegar. Because these foods contain abundant minerals, these minerals will overflow with the water after heating. Then, add some vinegar when heating, these substances will be synthesized into calcium acetate when met with acetic acid, not only improve its nutrition, but also conducive to our body's absorption and utilization.
â— Seafood: add some condiment when heating
Shellfish and seafood foods are best served by adding some alcohol, onions, ginger and other condiments when heated. This will not only provide fresh ingredients, but also have a certain bactericidal effect, which can kill potentially paralytic hemolytic Vibrio, preventing them. Discomfort caused by the stomach, especially ginger, has the effect of sterilizing and detoxifying (especially the poison of fish, crab, and crab) in traditional Chinese medicine.
â— Starch: Please finish within 4 hours
Pack some foods that are rich in starch, preferably within 4 hours because they are easily parasitized by Staphylococcus. The toxins of this type of bacteria will not be decomposed under high temperature heating and cannot solve the problem of deterioration. Therefore, if you have not finished eating in a short period of time, do not eat it even if it does not deteriorate in appearance.
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