How to return the unsold braised vegetables? How to keep the braised vegetables that have not been s

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The methods of keeping braised vegetables fresh are as follows:1Put it in the freezer:

Put the braised vegetables in a sealed crisper or bag and put them in the refrigerator compartment to keep them fresh for a longer time. 2.Cover with plastic wrap:

Put the braised vegetables on a plate, cover with plastic wrap, and put them in the cold room of the ice and land repentance box to keep them fresh for a longer time. 3.Put it in the freezer:

Put the pickled vegetables in a sealed crisper or bag and put them in the freezer compartment of the refrigerator to keep the freshness of the celery for a longer time. However, the taste of frozen braised vegetables will change slightly after thawing. 4.

Hot water celery disinfection: Blanch the braised vegetables in boiling water, kill bacteria, remove them to cool, and then store them in the refrigerator. Either way, it is advisable to consume it as soon as possible so as not to affect the taste and health of the food.

Put the pickled vegetables in an airtight bag or container, squeeze out the excess air, and seal as much as possible, then put it in the refrigerator to freeze it. 2.Refrigerated:

Place in a container, cover tightly, place in the coldest part of the refrigerator and consume as soon as possible one to two weeks before use. 3.Re-marinated:

After taking out the pickled vegetables, boil the juice, let it cool for a while, put the pickled vegetables back into the juice, and cook it again. Note: Consume it for as short a time as possible, do not store it at room temperature for a long time, and avoid eating braised vegetables that have changed their quality and bring harm to the body.

Hope it helps!

Summary. Hello, dear, I'll answer for you. The method of keeping and refrigerating the braised vegetables that have not been sold out is as follows: 1. The freezer is indispensable, and the braised vegetables need a large number of large pieces to be placed in the plastic wrap, and the plastic wrap must be made of PE material.

The temperature of the freezer should be well controlled, too high is easy to spoil, too low is easy to affect the taste. The freezer needs to be cleaned frequently, the dirty water of the braised vegetables needs to be treated in time, and the lemon should be used to remove the odor appropriately. Always keep the appearance of the braised vegetables neat and tidy, so as not to arouse the disgust of customers.

2. When classifying and storing raw and cooked foods, attention should be paid to the layered placement of raw and cooked foods (cooked on top and down), and stored in containers or wrapped in plastic wrap to avoid cross-contamination in the process of access and placement.

Hello, dear, I'll answer for you. The method of keeping and refrigerating the braised vegetables that have not been sold out is as follows: 1. The freezer is essential, the braised vegetables need a large number of large pieces to be placed in the plastic wrap, the plastic wrap must be made of PE material, and a number of them should be taken out and placed on the top of the freezer when opening the store, and placed in the basin device for consumers to choose. The temperature of the freezer should be well controlled, too high is easy to spoil, too low is easy to affect the taste.

The freezer needs to be cleaned frequently, the dirty water of the braised vegetables needs to be treated in time, and the lemon should be used to remove the odor appropriately. Always keep the appearance of the braised vegetables neat and tidy, so as not to arouse the disgust of customers. 2. When classifying and storing raw and cooked foods, attention should be paid to the layered placement of raw and cooked foods (cooked on and under), and stored in virtual containers or wrapped in plastic wrap to avoid cross-contamination in the process of access and placement.

Dear, hello, the following is to have me to Mu Fiber Bucket for you to expand, I hope it will be helpful to you. Kissing, braised cabbage is a common name for cold food dishes in cooking, and it is a well-known home-cooked dish in various regions. Braised vegetables are divided into 9 series, including red brine series, salt-baked series, spicy series, pickled pepper series, vertical leak roast duck series, sauce fragrance series, five-spice series, seafood series, and cold salad series Xun Mo Lie.

Dear, hello, the following is my celebration tour to expand for you, I hope to help you. Kiss, after pickling, drying, boiling or marinating, the braised vegetables are processed by knife work, and they are simply packaged and can be eaten. It is characterized by dry and fragrant, crispy, crispy, smooth, no soup, not greasy, bright color, easy to eat, easy to carry, and is loved by people.

Question 1: How to store the braised vegetables in a bowl if they can't be sold.

Wrap the bowl in plastic wrap.

Just put it in the fridge.

Question 2: How to keep the braised vegetables fresh when they can't be sold out on the same day Put them in a bowl.

Wrap the bowl in plastic wrap.

Just put it in the fridge.

Question 3: How to save the braised vegetables if they can't be sold out Freeze them to extend the shelf life as much as possible and marinate them with old soup the next day.

Question 4: How to save the braised vegetables that are not sold out during the day at night Hello!

This one is easy!

1. Take a container that needs to be a little higher!

2. Pour the braised vegetables into it and seal it with plastic wrap!

3. Remember to seal and not leak air!

Question 5: How to save the braised vegetables sold in summer When will you finish the dishes, it is estimated that it is not easy to preserve! Generally speaking, you can roll the braised vegetables, put the whole pot in a ventilated place, remember not to stir it again after rolling, otherwise it will be bad, and soy products such as dried tofu and tofu skin are placed in the refrigerator.

If you want to keep it for a long time without deterioration, you should try to choose a dry finished product when you buy it first, and after purchasing, you should put it in a fresh-keeping box with good sealing performance and store it in a cool and ventilated place.

Question 6: How to save the braised vegetables that can't be sold so that they don't spoil If it's a cold salad, you can store it directly in the refrigerator. If it is a braised vegetable, you need to simmer it in the boiling brine for ten minutes, as long as it is heated like this once a day, there is no problem in storing it for three to five days.

Question 7: How to store braised vegetables, and what to do with unsold braised meat? Put it in the brine, and do not move the container of the brine after boiling, it can be preserved.

Question 8: What should I do if the braised vegetables can't be sold out In the early stage, we must have the intention of sacrificing, and if we can't sell them out, we will take them to the neighborhood for public relations, and send them to the security guards of the Jiekou community and the public security police who work hard at night nearby. In the future, if you encounter a ruffian, someone will help you.

In order to maintain quality, I would rather do public relations than think about those strange tricks back and forth (there are tricks, but they are not good for the human body). In fact, refrigeration does not affect the flavor, use a sealed crisper to store the town, and the next day, before putting it on the shelf, pour the hot marinade several times to de-ice. It is the same oily and shiny, and the taste and color remain the same.

But there is a limit, even if it is three days. Is that okay?

Summary. Hello, I'm glad to answer for you, if you want to save the braised vegetables, you should do a good job of sealing measures, cover the lid and seal it, or use plastic wrap to seal it, refrigerate it, the temperature is best above 0 degrees and below 10 degrees Thank you, I hope mine can help you.

Hello, very slippery Xutangerine Xing will answer for you, the letter group braised vegetables can not be sold out and want to save should be sealed with a good reputation, cover the lid and seal, or use plastic wrap to seal it, refrigerate it, the temperature is best above 0 degrees and below 10 degrees Thank you, I hope mine can help you.

How to deal with the stagnant water under the pickled vegetable plate? Is it considered raw water? Will it affect the shelf life.

Separate it from the pickled vegetables, and the pickled vegetables can be sealed and refrigerated, and the kind of water is considered raw water, and it is best not to contact with the pickled vegetables, thank you.

Is it better to use a refrigerator display cabinet or an air conditioner for braised vegetables?

It is much better to use a refrigerator display cabinet to refrigerate than an air conditioner.

It is best to eat the braised vegetables on the same day, and if the braised vegetables are not finished, they can be put in the refrigerator and refrigerated, and they will not be bad if they are refrigerated for 3 to 4 days, but it is recommended not to leave them for so long, and it is best to eat them on the 2nd day. However, it should be noted that the braised vegetables should be preserved in a way that is preserved. The preservation container should be sealed with a lid, without a lid, and sealed with plastic wrap to avoid contact with air to avoid flavor transfer or nutrient loss.

Bulk lo-mei should be eaten on the same day, not overnight. From a food safety point of view, this is unhygienic, and if possible, it's best not to eat overnight rotten. Even food in the fridge is not absolutely "insured". Ridge molds are easy to breed in refrigerators, as well as psychrophiles.

How to store braised vegetables.

1. Control the storage time: The bulk cooked food after purchase should be stored as much as possible and eaten in time. Cooked food that needs to be eaten after the knife has been changed should be changed immediately before consumption, and should not be stored for a long time after the knife has been changed.

2. Avoid cross-contamination: uneaten cooked food should be refrigerated and preserved, and attention should be paid to the layered storage of raw and cooked food (cooked and raw), and stored in containers or wrapped in plastic wrap to avoid cross-contamination in the process of access and placement.

3. Reheat before eating: avoid eating cooked food that has been stored overnight or for a long time, as cooked food stored for too long is easy to breed germs; Even if it needs to be eaten, it should first be sensed to distinguish that the cooked food has not deteriorated, and then heat it to a core temperature of more than 70 (burned through) for about 3 minutes to kill the bacteria that may be present in the cooked food through high temperature.

How to save the braised vegetables if they can't be sold, you can use the following methods:

1.The leftovers must be returned to the brine (to ensure that they do not deteriorate, so as not to have diarrhea after eating by customers with bad stomach).

2.The leftovers are returned to the brine with a pot alone, from the usual brine barrel, take out 10 catties of brine (how much brine is according to the amount of leftovers), add 10 catties of tap water, and then put in 10 grams of chicken essence and monosodium glutamate, 20 grams of sugar, 50 grams of sugar color (depending on how much to add according to your own color), 2 taels of marinade package (such as 100 catties of brine plus 1 catty of marinade, 20 catties of brine is 2 taels), the effect of adding tap water is: not salty, not black in color.

The effect of adding 2 taels of marinade is: the marinade does not fade.

3.Boil the brine over high heat (remove the blood foam when it seems to be open), after the brine boils, pour in the leftovers, turn off the heat and soak in the brine pot for 3 minutes, then you can get out of the pot, and put it on the plate after cooling (it is not cooled and plated in summer, and it is easy to start to taste and sour after 6 hours).

4.What should I do if the braised vegetables are dry? After getting off work in the evening, soak the leftovers in ice water overnight, the effect is to rise, not only do not fall off the scale, but also rise in scale, and the color is not black.

10 catties of ice water add 1 tael of marinade and 30 grams of salt, the effect is: the marinade is not lighter but more fragrant, and the salt taste is not in. The next morning, you can return to the brine according to the above method.

5.Keep 2 cm of brine oil on the top of the brine back to the pot, and only after returning to the brine will it be shiny and bright.

Freeze to extend the shelf life as much as possible and marinate it with old soup the next day.