Due to the hot weather in summer, a lot of uneaten or unused food can easily go bad. Therefore, the preservation of food in summer is the most important. So how do you keep food from spoiling in summer? Let’s take a look at what the experts say!······Storage of leftovers If you feel that you may not be able to finish the food, you should put a portion of the food before cooking Divide into clean boxes, cool to room temperature and then put in the refrigerator so it can be safely stored until the next day. If you can't finish it during the meal, you should also put it in the refrigerator immediately after the meal. This does not guarantee safety for more than 24 hours, but it is okay to heat it up for your next meal. Preservation of Grain and Beans: Rice and noodles that absorb moisture are prone to mildew and produce the carcinogen "aflatoxin". Open the package and dry it in the sun on a sunny, dry day. While it's dry, quickly pack it into small bags that can be eaten in a short time. One bag is eaten within a week or two, and the air is driven out of the other bags. Then the bags are clamped and stored in a cool place. Many families like to use beverage bottles to preserve grain and beans. This is a good method, saves space and is tidy. To preserve the fat, it should be eaten in a week if poured into the oil pot, and in 3 months if stored in a vat. After unpacking the vat of oil, you should regularly pour part of it into a clean, dry oil bottle or can, retighten the lid of the vat, and store it in a cabinet away from light. The oil poured into the oil pot should be consumed within a week; the oil in the vat should be consumed within 3 months as much as possible. Otherwise, the peroxide value will easily exceed the standard. Oxidized oils are not only unhelpful to the body, but may also promote aging.

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