Around us, there are always friends who like to leave unfinished meals until the next day. However, the content of nitrite in overnight vegetables is relatively high, and we can reduce its content by the following methods.

　　(1) Store at low temperature. The refrigerator is prepared at 4°C, which can inhibit the growth and reproduction of microorganisms, inhibit the activity of nitrate reductase, and reduce the production of nitrite. Many literatures have studied how the storage time and storage conditions of vegetables affect the content of nitrite. The conclusion is that refrigeration can greatly reduce the production of nitrite.

　　(2) Don’t flip it. Discard uneatable dishes in the refrigerator without turning them too much, which can reduce the production of nitrite and ensure the safety of leftovers. The more flipped vegetables are more likely to be infected with microorganisms. Experiments prove that if spinach is cooked without turning, put it in a refrigerator at 4 ℃, spinach and other green leafy vegetables will have a nitrite content of about 3 mg/kg to 7 mg/kg after 24 hours, which is still a very low amount. , You don’t have to worry too much.

　　(3) Sealed and stored. Sealing can reduce the chance of vegetables coming into contact with microorganisms.

　　 (4) Reduce the storage time. The longer the storage time, the more nitrite will be produced.

　　 (5) Boil vegetables in advance. First boil the vegetables in boiling water, the content of nitrate and nitrite will be greatly reduced, so you don''t need to worry about keeping it in the refrigerator.