If you can't finish it, you'd better put the soup in the casserole in the refrigerator. Because the leftover soup is stored in aluminum pot and stainless steel pot for a long time, it is prone to chemical reaction, so it should be kept in glass or ceramic utensils.

Leftovers should be stored for no more than 4 hours at room temperature and no more than 2 hours at high temperature. The leftovers are boxed and put in the refrigerator when there is still residual heat. It costs a little more electricity, but it's safer. This is because bacteria reproduce fastest at 20-30℃, so it should be cooled to cold storage as soon as possible.

Leftovers need to be heated thoroughly before eating. Don't store them in the refrigerator for too long.

Extended data:

Ways to reduce overnight food hazards:

1, stored at low temperature

When stored in the refrigerator at 4 degrees, it can inhibit the growth and reproduction of microorganisms, inhibit the activity of nitrate reductase and reduce the production of nitrite. Many literatures have studied the effects of storage time and storage conditions on nitrite content of vegetables, and the conclusion is that cold storage can greatly reduce nitrite production.

2. Don't turn it over.

Dishes that can't be eaten should be put aside in advance, and then stored in the refrigerator. Don't turn them over for a long time. The more vegetables are turned over, the greater the chance of being infected with microorganisms. This can well control the generation of nitrite and ensure the safety of leftovers.

3, sealed preservation

Sealing can reduce the chance of contact between vegetables and microorganisms. Seal the food with plastic wrap, then put it in a fresh-keeping box and put it in the refrigerator for refrigeration.

4. Reduce storage time

Because the process of reducing nitrate to nitrite by nitrate reductase in microorganisms is essentially a biochemical reaction, the longer it is preserved, the more nitrite will be produced. So don't leave the dishes overnight for too long, and solve them as soon as possible.

Step 5 blanch the vegetables in advance

First, blanch raw vegetables with boiling water, and the contents of nitrate and nitrite are greatly reduced, so the nitrate content in cooked vegetables is naturally reduced, so there is no need to worry about storing them in the refrigerator.

People's Daily Online-Health Tips: Wash the porridge in the casserole with warm water after cooking porridge.

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