How to store food during epidemic prevention and control?

During the epidemic prevention period, in order to minimize going out and gathering, cooking at home has become the norm

In this regard, the Hunan Provincial Market Supervision and Administration Bureau recently issued a consumer reminder saying that it is very important to reserve appropriate amounts of food scientifically, and fresh food and ingredients with a short shelf life are not easy to store, and special care should be taken not to purchase too much at one time

In addition, different types of food should be stored in different ways

Steamed bread should be stored in the freezer for more than 2 days

Rice noodles should be stored in a clean and dry container and placed in a cool, ventilated and dry place indoors, avoiding high temperature and light

Cooked staple foods such as steamed buns, biscuits, and bread can be stored in the refrigerator, but if it is more than 2 days, they should be sealed and stored in the refrigerator

Pastries can generally be kept in the refrigerator, but they are best eaten within 2 days

The rice noodles that southern consumers like to eat should be bagged and stored in a cool, ventilated and dry place indoors

Frozen foods should be stored in the freezer compartment of the refrigerator

Citrus and bananas should not be refrigerated

Try not to stock up on perishable ingredients like leafy greens

Citrus and bananas should not be refrigerated, but can be stored indoors in a cool and cool place

Improper storage of soy products is easy to spoil

Raw meat, fish and shrimp, if eaten on the same day, can be stored in the refrigerator

The shelf life of eggs is greatly affected by temperature.

Milk is divided into normal temperature milk and low temperature milk.

Soy products are easy to breed bacteria, and they are easy to spoil if they are not stored properly