Several daily food preservation methods
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1 In the summer, add 2 to 3 ml of vinegar per 1500 g of rice during cooking. Cook the rice to prevent cooking. 2 Put a piece of ginger in the pot while cooking, and cook the rice for a day without deteriorating tofu:
1 Boil salted water, cool, immerse tofu, can be stored for several days 2 50% of the hot alkaline water will bean curd soak 15 to 30 minutes, and then rinse with clean water, can be stored for 1 week unchanged acid 3 tofu If you become sour, you can use 50% of the hot alkaline water to soak the bean curd for 20-30 minutes and then rinse it with clean water. The sourness can immediately remove the milk:
1 Add some salt in the milk to prevent the milk from souring and extend the milk preservation time;
2 The best temperature for keeping milk is 5～8°C, fresh milk is 4°C
Honey: fresh parsley can be stored for 6 months at a temperature of 4 to 6°C: remove all the roots of fresh parsley, remove rotten leaves and yellow leaves, spread and dry for 1 to 2 days, and then knead the sausage into thick sausages. Hang in the shade to dry and save for long periods of time. When you eat, soak it in warm water.
Leftovers: Discard the soup, put a few peeled raw garlic, eat it at the next meal, it will not become sour
