Do you need to put the vegetarian buns, ant vegetables and vermicelli packed today in the refrigerat

This depends on your area, and in the hot and humid places or in the summer, the food can't be stored, so it naturally needs to be stored in the refrigerator. And you are going to eat tomorrow, try not to eat overnight meals, and if you really want to eat, of course you have to keep it fresh in the refrigerator.

A refrigerator is a kind of refrigeration equipment that maintains a constant low temperature, and it is also a civilian product that keeps food or other items in a constant low temperature state. Inside the box there is a compressor, a cabinet or box for ice making for icing, and a storage box with a refrigeration unit. The volume of a household refrigerator is usually 20 500 liters.

In 1910, the world's first compression-type refrigerated household refrigerator was introduced in the United States. In 1925, the Swedish Lido company developed the household absorption refrigerator. In 1927, the General Electric Company of the United States developed a fully enclosed refrigerator.

In 1930, air-cooled continuous diffusion absorption refrigerators with different heating methods were put on the market. In 1931, a new type of refrigerant freon was successfully developed, and the production of household thermoelectric refrigerators began in the second half of the decade, and China began to produce refrigerators in the 50s.

It needs to be put in the refrigerator, and the food should be kept tightly sealed, at room temperature, the food will spoil quickly, and it should be put in the box to ensure the safety of the food.

yes, you're a**? What is the temperature? Although the weather is not very hot, spoilage can occur at any time, so it is necessary to put it in the refrigerator to be safe, or freeze it.

Do I need to put the vegetarian buns, ant vegetables and vermicelli wrapped today, in the refrigerator at night? Eat tomorrow afternoon? It needs to be separated by a day and one night, so it should be stored in the refrigerator to be safer.

Wrapped vegetarian stuffed buns, ant vegetable vermicelli, you don't need to put it in the refrigerator at night to eat.

If the temperature of vegetarian buns and vegetables is high, they need to be refrigerated.

Ingredients: flour 500

grams, fresh purslane 200

grams, fried tofu 100

grams, a pinch of fatty pork.

Seasoning: refined salt, monosodium glutamate, vegetable oil.

Production Steps:1

Soak purslane in warm water, remove debris, wash and chop together with fried tofu and pork. 2.

Put the three into the basin at the same time, add an appropriate amount of refined salt, monosodium glutamate and oil, and stir evenly to form a filling. 3.

Yeast is added to the flour and left to ferment in a warm place, adding a little alkaline water to the leavened dough to neutralize the sourness. 4.

Knead the dough evenly and roll it into long strips, knead it into a small dough, and roll it out into a dough. 5.

Put the previously mixed purslane meat filling in the dough and steam it in a steamer.

You can use vermicelli to make stuffing buns, or you can combine them with the ingredients you listed. Method: Put more than half a pot of water in the pot, put an appropriate amount of dark soy sauce, put an appropriate amount of vermicelli after the water boils, put the dark soy sauce in order to adjust the color of the vermicelli, take out the vermicelli after it is soft, put it in cold water to cool, after controlling the water, cut the inch section, you can adjust the filling with the ingredients you said.

Eggs, vermicelli, fungus stuffed buns.

Ingredients: 1 carrot.

1 handful of fungus.

1 handful of fine powder.

3 eggs.

Three scoops of cooking oil (it doesn't taste good if it's missing).

Light soy sauce, salt, chicken essence, thirteen spices, sesame oil to taste.

300 grams of flour for bun skin.

180 grams of warm water (according to the amount of flour absorbed by your own home).

Yeast 3 grams.

Sugar 10 grams.

Carrots, eggs, vermicelli, fungus stuffed with large buns.

Add all the ingredients of the bun wrap together to form a dough and let rise until it is twice as large.

Eggs are scrambled, stirred, vermicelli and fungus are soaked in advance to be soft and chopped, carrots are shredded and chopped, and seasonings are stirred well (if you don't use them directly, don't put the seasoning first, it will come out of the water, and you can put it now) Carrots, eggs, vermicelli, fungus and vegetarian stuffed buns Step 2

The dough is vented, divided, kneaded round and set aside.

To prepare large buns with carrots, eggs, vermicelli, and fungus filling Step 3

Take a mixture, roll it out into a thin and middle-thick dough sheet twice, and wrap it in the vegetarian filling, anyway, I won't pinch the bun folds