How many days can cold dishes be kept in the refrigerator?

When the weather is hot, we all like to eat cold dishes, especially the common cold cucumber salad, which can be eaten with enoki mushrooms, black fungus, pig ears, etc., and is especially delicious. However, some people cook more each time, intending to eat two meals at a time and put the leftovers in the refrigerator. But how many days can cold dishes be kept in the refrigerator? In fact, cold dishes cannot be kept for a long time, especially ordinary green vegetables, which should not be kept for more than four hours, so it is better to mix and eat them right after.

How long can cold dishes be kept?

The temperature is high in summer and bacteria multiply very quickly. In addition to the temperature, the time that cold dishes can be stored and the type of cold dishes, the length of time they can be stored varies depending on the recipe:

1. The cold dish platter made with braised ingredients can be kept the longest if it is not contaminated, usually for about 5-6 hours.

2. Cold dishes that have been killed and added with auxiliary ingredients such as garlic and vinegar that have certain bactericidal effects can generally be kept for about four hours.

3. Cold dishes made entirely of raw vegetables, such as smashed cucumbers, can generally only be kept safe for less than 2 hours. If vegetables are left for too long, their nutrients will be lost and their taste will deteriorate. This type of salad is best eaten within 2 hours.

Tips: Of course, the storage time increases inversely proportional to the temperature. The higher the temperature, the shorter the time will be. If it is winter, the storage time will be longer, about two days.

Things to note when eating cold dishes in summer

1. Pay attention to the ingredients

Vegetables and fruits are the preferred ingredients for making cold dishes. Since they do not need to be cooked at high temperatures, you need to pay attention to the freshness of the ingredients when selecting them.

The vegetables used to make cold dishes must be fresh and must be rinsed clean. It is best to blanch them in boiling water. This will greatly reduce the bacteria and parasite eggs attached to the vegetables. It is best to choose pollution-free green vegetables or organic vegetables, including radishes, white radishes, tomatoes, cucumbers, onions, bell peppers, cabbage, and cabbage hearts. For cold meat dishes in summer, it is better to choose cool meats, such as fish, ducks and other animals that live in water.

2. Clean carefully

It is very unhygienic not to wash fruits and vegetables thoroughly or just wipe them with a clean cloth. It may cause a burden on the intestines after making them into cold dishes. The best way to clean it is to rinse it with running water. Therefore, you must be careful when washing vegetables. You can wash them with cold water first, and then scald them with boiling water. This method can kill the residual bacteria and parasite eggs that have not been completely washed. If the skin can be peeled, it is better to process it into a cold dish, which is more hygienic.

When washing, soak the vegetables in light salt water for 30 minutes to minimize pesticide residues, and then rinse them with running water. If the skin can be peeled, peel it and blanch it in boiling water if necessary. Adding some vinegar, garlic and minced ginger when making cold dishes can not only provide seasoning but also have the effect of sterilization and disinfection.

3. It is best to cook and eat immediately

Many people prepare cold dishes and put them in the refrigerator to cool them before taking them out to eat. They may even store them in the refrigerator for a long time and eat them slowly. In fact, this is not a good idea, because some bacteria can multiply in the low temperature of the refrigerator's refrigerator compartment, and the bacteria can cause intestinal diseases. Therefore, it is best to make cold dishes in moderation and eat them immediately after they are made. Leftover cold dishes should not be kept overnight.

4. Avoid using the utensils used to make cold dishes directly

Knives, cutting boards, bowls, plates, rags, etc. used to make cold dishes must be cleaned before use. It is best to soak them in boiling water first, and it is best to boil the tableware in boiling water for about 5 minutes. In short, it must be fully disinfected before use. It can also be cleaned with special cleaning agents.

5. Avoid storing cold dishes in the refrigerator for a long time

In summer, people often like to put cold dishes in the refrigerator, chill them, and then take them out to eat, or even store them in the refrigerator for a long time and eat them slowly. In fact, this is extremely unhygienic. There is a bacteria that can multiply at refrigerator temperature. This bacteria can cause intestinal diseases very similar to those caused by Salmonella, accompanied by pain similar to appendicitis, arthritis and other diseases.

6. Avoid adding MSG or chicken powder to cold dishes

MSG is a condiment for enhancing flavor, but if the temperature is not reached, not only will it fail to enhance the flavor, but it will affect the taste of the dish. Data shows that MSG can only fully exert its flavor-enhancing effect at 80 degrees Celsius to 100 degrees Celsius. However, the temperature of cold dishes is low, and MSG cannot be fully dissolved. Not only will the freshness of the dishes not come out, but the MSG particles will adhere to the surface of the cold dishes, affecting the taste. The same goes for chicken essence, whose main ingredient is also MSG. However, if some people are really used to adding MSG to cold dishes, they might as well dissolve the MSG and chicken stock in warm water first and then add them.

Also note that vinegar and MSG should not be added at the same time. Studies have found that MSG is less soluble in acidic environments. Secondly, adding a proper amount of ginger and garlic can have a bactericidal effect.