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1、盘点那些千万不能吃的剩菜原则剩荤不剩素 凉菜都别留吃剩菜，人们常担心损失营养和不利健康。从这两个方面说，素菜都不及荤菜让人放心。众所周知，剩菜常有亚硝酸盐过量的问题。亚硝酸盐本身有毒，在胃里与蛋白质相遇，会产生致癌物质亚硝胺。有数据显示，人体摄入的亚硝酸盐80%来自于蔬菜。做好的素菜在温度较高地方，放的时间一长，亚硝酸盐含量会有所增加。此外，素菜中的营养更容易流失。这是因为一种食物中的营养素通常多达几十种，其中水溶性维生素，如维生素C、E都比较怕热。而蔬菜的营养价值恰恰体现在丰富的维生素上，因此重新加热的素菜，营养损失严重。食物中还有些不太怕热的营养素，比如说钙、铁等矿物质。这些营养素人们通常
2、会通过鱼肉等荤菜摄取，因此热一回，营养损失不会非常严重。所以，无论是从营养还是安全的角度，都尽量不吃剩的蔬菜。此外，需要提醒的是，凉菜不论荤素最好都不吃剩的，因为如果不经加热，其中的细菌不易被杀死，容易导致腹泻等不适。储存蒙上保鲜膜凉透放冰箱剩菜并不是绝对不能吃，保存条件一定要格外注意，凉透后应立即放入冰箱。晾凉再放是因为热食物突然进入低温环境，食物的热气会引起水蒸气凝结，促使霉菌生长，从而导致冰箱里的食物霉变。凉透后，要及时放入冰箱，即使在冬季，也不要长时间放在外面，因为冰箱有一定抑菌作用。不同剩菜，一定要分开储存，可避免细菌交叉污染。还需要用干净的容器密闭储存，如保鲜盒、保鲜袋，或者把碗盘
3、附上一层保鲜膜。剩菜存放时间不宜过长，最好能在56个小时内吃掉。一般情况下，高温加热几分钟，可杀灭大部分致病菌。可如果食物存放的时间过长，产生了亚硝酸盐以及黄曲霉素等，加热就起不到作用了。回锅海鲜放姜蒜 肉菜加点醋除了合理储存，回锅加热也是保障健康的关键。剩菜在冰箱里储存，吃之前一定要高温回锅。因为低温只能抑制细菌繁殖，不能彻底杀死细菌。不同剩菜，加热也各有技巧：剩菜中，属鱼虾蟹贝最不耐放，即使在低温下储存，也会产生的细菌，容易变质。所以，加热时最好再加点酒、葱、姜、蒜等佐料，这样不仅可以提鲜，还具有一定杀菌作用，能防止引起肠胃不适。与海鲜蔬菜相比，肉类比较不易产生亚硝酸盐等致癌物，但一定也要
4、将其热透，最好加热10分钟以上，或微波加热1分钟以上。加热时，不妨加点醋，肉类富含矿物质，这些矿物质受热后，会随着水分溢出。这些物质遇上醋酸就会合成醋酸钙，有利人体的吸收和利用。米饭、馒头等主食最好在第二天吃完，因为淀粉类食物容易滋生葡萄球菌和黄曲霉毒素。这些有害物质高温加热下也无法被杀死。所以，如果两天还没吃完，即使看起来没变质，也不要再吃了。翻新米饭做成糊 牛肉变肉松上顿吃，下顿吃，没有了新鲜感，剩菜往往还容易被剩下。为了健康，上顿的剩菜，下顿一定要吃完，否则要坚决扔掉。这就需要充分发挥想象力，来次“剩菜大变身”了。肉类凉拌、炒菜皆可。酱牛肉、酱肘子等最简单的变身方法就是凉拌，可把肉切片与
5、新鲜蔬菜、调味料一起拌匀；也可以与胡萝卜、芹菜等蔬菜同炒。还可把酱肉剁碎，与青椒丁、香菜末等拌在一起，加在烧饼里做成肉夹馍。如果家中有小孩，把酱牛肉拍散剁碎，加盐、糖、酱油炒成肉松佐餐也不错。煎炸鱼类，加热后往往口感又老又硬，其实可以加入彩椒、胡萝卜丁等重新红烧，以酱油和糖调味，就成了一道新菜。家里蒸米饭，一次容易多。剩饭除了炒饭、煮粥外，还可将其打碎，加豆腐和鸡蛋做成米糊豆腐羹。此外，米饭还可以与土豆、肉末等搅拌，做成干炸丸子。Inventory of those who do not eat leftoversPrincipleRemaining meat left vegetables
6、dont leaveEat leftovers, people often worry about the loss of nutrition and health. From the two aspects, vegetables than meat reassuring.As everyone knows, there is often the problem of excessive nitrite leftovers. Nitrite is toxic, met in the stomach and protein, will produce carcinogenic substanc
7、es nitrosamines. Data shows, the human intake of nitrite 80% from vegetables. Do a good job of vegetables in high temperature place, put a long time, the nitrite content will increase.In addition, vegetables nutrition sanalyn http:/ loss more easily. This is because one of the nutrients in foods are
8、 usually dozens of species, including water soluble vitamins, such as vitamin C, E are more afraid of the heat. The nutritional value of vegetables and is reflected in the rich vitamin, so heating vegetables, nutrient losses.The food is not too afraid http:/ of heat nutrients, such as calcium, iron
9、and other minerals. These nutrients are usually people by fish and other meat intake, therefore the heat back, not very serious loss of nutrients.So, whether it is from the nutrition and safety point of view, try not to eat leftover vegetables. In addition, the need to be http:/ reminded that, regar
10、dless of the best do not eat meat dish left, because if not heating, which is not easy to kill bacteria, easily lead to diarrhea and discomfort.StorageCovered with plastic wrap cool in refrigeratorLeftovers are not absolutely can not eat, preservation conditions must be careful, cool thoroughly afte
11、r should immediately into the refrigerator.Cool and hot food is because suddenly into the low-temperature environment, food heat will cause condensation of water vapour, the mold growth, leading to food in the fridge. Cool, should be promptly placed in the refrigerator, even in winter, dont long tim
12、e on the outside, because the refrigerator has a certain inhibitory effect.Different leftovers, must be stored separately to avoid cross contamination, bacteria. Also need to use clean containers sealed storage, such as storage box, bag, or put the bowl with a layer of plastic wrap.Food storage time
13、 should not be too long, it is best eaten in 5 - 6 hours. In general, high temperature heat a few minutes, can kill most pathogens. But if the food is stored for long periods of time, the nitrite and aflatoxin, heating is not a function.ReturnSeafood ginger garlic meat dishes add a little vinegarIn
14、addition to the rational storage, heating is assumed to protect the health of the key. The leftovers in the refrigerator storage, must be high temperature return before eating. Because of the low temperature can inhibit bacterial reproduction, not completely kill the bacteria.Different leftovers, he
15、ating also have different skills: leftovers, belonging to fish and shrimp shellfish the most impatient, even if stored at low temperature, also can produce bacterial, easy metamorphism. So, when heated wine, onions, the best add ginger, garlic and other seasonings, which can not only fresh, but also has a bactericidal effect, can prevent the cause stomach discomfort.Compared with seafood, vegetables, meat is not easy to produce nitrite and other carcinogens, but also to its heat through, pr
