Summer is a season of both joy and sorrow. As the temperature rises rapidly, the freshness of food decreases. Therefore, keeping food fresh is a mandatory course in the summer.
When you buy garlic, scallions, etc., tie them with a small string, roots down, and place them in a basin of water. They will not dry out or spoil for two to three days.
Evenly apply a layer of cooking oil on the surface of fresh eggshells. This can prevent the escape of carbon dioxide and moisture from inside the egg and stop external bacteria from entering.
In the summer, tofu is prone to spoiling. You can keep it fresh for one to two days by dissolving salt in cool water (the amount should be enough to cover the tofu) at a ratio of 50 grams of salt for every 500 grams of tofu, and then adding the tofu.
After buying live fish, pour a few drops of baijiu (Chinese white liquor) into the fish's mouth, then place it in a basin of fresh water. Cover it with a breathable lid and put the basin in a cool, dark place. Even in the summer, the fish can survive for several days.
Wrap fresh meat in a clean cloth that has been dampened with vinegar. It will remain fresh and not mold after a day and a night because vinegar inhibits bacterial growth.
Prepare mustard in a small dish and place it with fresh fish or meat in a sealed container. At normal room temperature, the meat will stay good for two to three days.
Put a washed, fresh celery stalk into a plastic food bag with bread, then place it in the refrigerator. This will keep the bread soft and fresh, and it will not be contaminated by odors from the refrigerator.