How to keep stewed food fresh

Although braised dishes taste particularly tempting, they are not easy to keep fresh. Generally speaking, if you want to continue eating the leftover braised dishes from the previous day the next day, you need to re-brew them. This can prevent people with weak gastrointestinal function from getting diarrhea after eating them. Especially in summer, braised dishes must be stored in the refrigerator, otherwise it will not only affect the taste but also be harmful to your health. It is necessary to master certain methods and techniques to keep braised dishes fresh.

1. Leftovers must be marinated to ensure they do not spoil and to avoid diarrhea in people with weak stomachs. 2. Use a separate pot to marinate the leftovers. Take out 10 pounds of brine from the brine bucket (the amount of brine depends on the amount of leftovers), add 10 pounds of tap water, 10 grams each of chicken essence and MSG, 20 grams of sugar, 50 grams of sugar color (the amount depends on your own color), and 2 taels of marinade bag (for example, add 1 pound of marinade to 100 pounds of brine, then 2 taels of brine is 20 pounds). The effect of adding tap water is: not salty, and the color is not black. The purpose of adding 2 taels of marinade is to prevent the marinade from becoming less flavorful. 3. Bring the marinade to a boil over high heat (remove the blood foam when it is almost boiling). After the marinade boils, pour in the remaining ingredients, turn off the heat and let them soak in the marinade pot for 3 minutes. Remove from the pot and serve after cooling (if it is not cooled and served in summer, it will start to taste bad and become sour after 6 hours). 4. To prevent the braised dishes from drying out, soak the leftovers in ice water overnight after get off work in the evening. This will make them swell and their color will no longer be dark. Add 1 ounce of marinade and 30 grams of salt to 10 pounds of ice water. The effect is: the marinade will not become less bland but more fragrant, and the saltiness will not come out or in. The next morning, follow the above method to return to the marinade. Keep 2 cm of braising oil on the top of the braising liquid so that the food will be shiny and bright after braising.

5. When storing brine, avoid using iron barrels and wooden containers. Instead, use earthenware, because pottery is thicker and can avoid the influence of external heat. Iron containers are prone to rust and wooden containers have odors.

6. High temperature can kill bacteria in cooked food and preserve it better.

7. Control the storage time: After purchasing bulk cooked food, the storage time should be minimized and it should be consumed in a timely manner. Cooked food that needs to be cut before eating should be cut immediately before eating and should not be stored for a long time after cutting.

8. In summer, you must put it in the refrigerator. If it is a hot braised dish like the one in Hunan, just heat the dish up and serve it, and don’t touch it anymore. Wait until it cools down before putting it in the refrigerator.

9. Avoid cross contamination: Uneaten cooked food should be refrigerated. When storing, pay attention to placing raw and cooked foods in layers (cooked food on top, raw food on the bottom), and store them in containers or wrap them with plastic wrap to avoid cross contamination during storage, retrieval and placement.