You can’t eat five kinds of overnight dishes
Recently, there has been a lot of talk about the “carcinogenicity of overnight dishes”.
So, does this statement make sense?
Five kinds of overnight dishes ca n’t be eaten. “Overnight dishes” do n’t just mean overnight dishes. They are left for more than 8-10 hours, even if they are left overnight.
There are two reasons for the increase in toxic components in food. The first is that carcinogens, such as nitrites, are produced by chemicals in food and cannot be removed even when heated.
Another reason is secondary contamination by foreign bacteria when placed.
The following dishes are especially harmful.
Green leafy vegetables are most dangerous overnight.
Stem and leaf vegetables usually have the highest nitrate content, melons are slightly lower, and rhizomes and cauliflower are in the middle.
Therefore, if you buy growing vegetables at the same time, you should eat leafy vegetables, such as Chinese cabbage and spinach.
If you plan to cook more dishes and eat them hot the next day, you should make as few stem and leafy vegetables as possible, and choose melon vegetables instead.
Overnight seafood damage liver and kidneys.
Seafood such as crabs, fish, and shrimps will produce protein degradation products overnight, which will damage liver and kidney function.
If you buy too much, you can put raw seafood in fresh-keeping bags or fresh-keeping boxes, put them in the refrigerator to freeze, and cook them next time.
Semi-boiled eggs are prone to disease.
Many people like to eat soft-boiled egg yolks, but this kind of eggs is not completely sterilized. In addition, the eggs are rich in nutrition, which is particularly easy to breed bacteria, and it will be dangerous after eating.
If the eggs are fully cooked and stored properly at low temperature, it is not a problem to eat them overnight.
Beware of white fungus mushrooms.
Tremella, mushrooms, etc., which are always wild or cultivated, tend to leave a lot of nitrates.
If it’s been for a long time, you can only throw it away.
Don’t put soup in metal utensils.
Boil soup is time-consuming and laborious. People often boil a large pot and eat it for several days.
If leftover soup is stored in an aluminum pan or iron pan for a long time, substances harmful to the human body will precipitate.
The best way to keep the soup is not to put salt or other seasonings in the soup. Cook the soup and use a clean spoon to serve the day.in.