The weather is cold, and many people suffer from "internal heat" from eating too many rich and greasy foods. At this time, eating cold dishes becomes the preferred cooking method. When making cold dishes, many people often prepare extra portions and store the leftovers in the fridge, but this is not a good habit.
Cold dishes do not have a bactericidal effect. Moreover, bacteria are introduced into any cold dish that has been eaten. Long-term storage provides ample time for bacteria to grow and reproduce, leading to the conversion of nitrates in the vegetables into nitrites, causing a sharp increase in nitrite content. As is well known, long-term intake of large amounts of nitrites increases the risk of cancer. At the same time, bacteria can also multiply in cold dishes, and improper storage can easily lead to food safety issues such as diarrhea. Finally, cold dishes that have been stored for a while also have a decline in texture and color.
Therefore, it is best to make and eat cold dishes, especially vegetable-based ones, immediately. When making cold dishes, you can add vinegar, ginger, and minced garlic. This not only improves the flavor but can also inhibit bacteria to some extent, enhancing safety.