外出吃饭,剩菜打包是一种好习惯。但打包回家后如何烧煮?是有讲究的。食物凉透后再放入冰箱。因为热的食物突然进入低温环境中,容易发生质变,而且食物带入的热气会引起水汽的凝结,促使霉菌生长。剩菜保存时间最好控制在12个小时以内。如果存放时间过长,食物中的细菌就会释放出化学性毒 Go out to eat, leftovers packaged is a good habit. But how to cook after packing home? There is stress. Cool the food and put it in the refrigerator. Because hot food suddenly enters the low temperature environment, prone to qualitative change, and the food brought in the heat will cause condensation of water vapor to promote the growth of mold. The best time to keep the leftovers in less than 12 hours. If the storage time is too long, bacteria in food will release chemical poisoning