if it is a prepared dish, vacuum or inflatable packaging can be considered, because some enzymes related to corruption in cooked vegetables have been inactivated. At this time, the main consideration is the bacteria in the air and their own oxidation, so sealing is the key, but if you can’t guarantee the growth of bacteria, the effect will be better if you can preserve it at low temperature. In other words, after your dishes are fried, you can seal them with plastic wrap and other things and cool them naturally. After cooling, you can put them into the refrigerator for refrigeration. Don’t freeze them. As for nutrition, the impact will not be great, but the loss of flavor is relatively serious. One is that more colors will browning and the smell will fade, which can not be well controlled.