Do not store too much.
Nutrition experts recommend that people should not buy and store too many processed foods. The characteristic of this food group is that they are usually prepared 1-2 days before sale. In hot and humid weather conditions, food is very easily attacked by bacteria and mold if stored improperly.
Buying enough not only helps limit waste but also ensures food hygiene and safety for the whole family.
Banh chung, banh tet: Can be refrigerated when it's hot
Banh chung and banh tet are traditional dishes, rich in nutrients. Many people think that banh chung should not be stored in the refrigerator because it is easy to get "rice residue" (hardened banh chung). However, when the weather is hot, banh chung can be completely stored in the refrigerator.
Cut as much as you eat
The rest is wrapped tightly in food wrap.
When taking it out, it should be boiled, steamed or fried before eating.
Experts also recommend limiting frying because it increases the amount of grease in the diet.
In particular, cakes with signs of white mold, sour smell, fermentation need to be removed immediately. Moldy foods can produce Aflatoxin - a dangerous toxin if accumulated for a long time.
Gio, cha: Store at the right temperature
Gio and cha are indispensable dishes for Tet but are also very easily spoiled.
Conservation principles:
Keep at a temperature below 25°C if used early
Cool compartment: holds for 4–6 days
rock shelter: can last for about 10 days
Proper thawing:
Move from the freezer to the refrigerator before 8 o'clock
Or let the room temperature be about 4 hours
urgently: wrap tightly, soak in cold water ~1 hour
However, if only used for a week, it is not necessary to freeze because thawing can cause nutrient loss.
Riêng giò tai, giò xào cần bảo quản lạnh để giữ độ kết dính.
Thit dong: Divide into smaller portions to retain flavor
Winter meat - a typical Tet dish in the North - should be divided into small boxes, just enough for each meal and stored in the refrigerated compartment.
This approach helps:
Keep the characteristic flavor
Avoid cross-infections
Extend usage time
Pickled onions: Keep clean from the picking stage
Pickled onions help balance the fatty taste in Tet meals.
How to preserve and use:
Leave it in a cool place
Use clean chopsticks when picking up
Can be washed with boiled and cooled water or diluted salt water
Peel off the outer skin before eating
Cooked green vegetables: Do not leave them overnight
Cooked green vegetables should not be stored for long in the refrigerator. The nitrate content in vegetables can be converted into nitrite - a substance that can be harmful to health if left for too long, even when reheated.
Do not eat vegetables left overnight.
Food leftovers: "2 golden hours" rule
Do not leave cooked food at room temperature for more than 2 hours
Food leftovers should be reheated, let cool before putting them in the refrigerator.
Do not put hot food in the refrigerator because it easily causes water vapor condensation, creating an environment for bacteria to grow.
When reusing, cook thoroughly. Cold temperature only inhibits and does not kill bacteria.
Refrigerator is not a "miracle cabinet
Cold-preserved food should also only be used once for the next meal. If taken out and not used up, the maximum storage time is only about 5-6 hours.
Bacteria can be killed when boiled, but the bacterial toxins produced still exist, posing a potential risk of poisoning.
