1. Apple storage two methods 1 water tank storage method Wash the water tank to dry, placed in a cool place, the bottom of the tank placed a full of purified water cans, the bottle is not covered. When the temperature is low in the morning, the wrapped apple layer is packed in the cylinder. When it is full, the cylinder opening is closed with a thick plastic film. 4-5 months storage, good fruit rate of up to 90%. It is also possible to place 75% alcohol in half a bottle in the water tank. The wine bottle is opened. After the jar is filled with apples, the cylinder mouth is closed with cotton wool, and then a layer of plastic cloth is covered to close the cylinder mouth. cover. 2 Carton or wooden box storage method requires the box to be clean and odorless, with two layers of paper placed at the bottom of the box and around. Pack the apples in a small plastic bag every 5-10 packs. When the temperature is low in the morning, fill the bag of apples, squeeze the two bags of the mouth into the box, fill the boxes layer by layer, cover the top 2-3 layers of soft paper, cover with a layer of plastic cloth, and then close the lid. Place in a cool place, generally can store more than six months. 2. After peeling the fruit, the salted apple, pear and other fruits often become light brown after peeling, which is not attractive. If a bowl of cold salt water is prepared, the peeled fruit will be put in, keeping the nutrition and bright color as it was without affecting the taste. 3. Wine makes apples resistant to long-term storage of apples. Even if it does not rot, it will dry and taste. If you boil apples in sweetened wine, the apples are not only shelf-stable, but also taste delicious. 4. The banana ripening method places about 5 kg of bananas in a plastic bag, and then puts a bowl or tea cup, etc. The container contains dry sand or dust. Use fine scented 10 pieces, cut in half and insert 20 pieces into the container. This method is simple and economical. 5. Fresh-keeping bananas in the refrigerator will put ripe bananas in the refrigerator for storage, which will make the bananas fresh for a longer period of time. Even if the skin is discolored, it will not affect the consumption. 6. Method for Fresh-keeping of Citrus No. 1 Pine needle preservation method Fresh pine needles without dew were collected. Citrus first dries the moisture on the epidermis and classifies it by size. Place the same large citrus goblet up in the carton or wooden box, and lay a layer of citrus on a layer of pine needles until the box is full. Sealed with pine needles above and then replenished every 1 month. 2 Soda soaking and fresh-keeping Soak the citrus in baking soda for 1 minute, remove and drain, put it in a plastic bag and tie the mouth tightly to make the orange juice more sweet and bright. It is also stored 3 months later. We can maintain freshly picked flavor. 7. Quick Peeling Peel The Peaches are first soaked in boiling water for 1 minute and then immersed in cold water to dip the skin easily. 8. Cleverly squeezing lemon juice in advance to soak lemon in hot water for a few minutes, you can squeeze out more lemon juice. 9. Persimmon Four methods for removing astringency 1 Put the persimmon in a container and spray the fruit surface with alcohol or alcohol. Seal it for 3-5 days to remove the astringent. 2 Mix pears, hawthorn, etc. in the heap of persimmons and seal them for 3-5 days. 3 Put the persimmon in warm water of 35°C, and it will be astringent in two days. 4 Put the persimmon in a plastic bag, put one or two apples inside, and tighten the mouth. Take 2-3 days to remove the astringent. 10. The technique of excavating jujube kernels is to choose a small piece of wood (about 10cm square, 4cm thick, the more solid the better), dig out in the middle about the diameter of the jujube core about 1 cm deep; then use the left hand Hold the jujube upright and hold the small eye in the right hand, then tap the top of the jujube with the right hand to knock it down; then use one bamboo chopstick head to look at the end of the jujube to the other end, and the date core can be easily topped. Out. 11. In addition to the techniques of jujube peel will go to the nuclear dry jujube soaked for 3 hours, into the pot to boil, until the jujube is completely bubble development fat, remove the peeling effortless. 12. When dried jujube boiled dry, use scissors to cut both ends and then wok. The boiled dates are cooked quickly and their appearance is like fresh dates without losing the flavor. 13. Five methods for storing chestnuts 1 Mixed wet sand method Use medium and coarse sand that is 2-3 times the weight of chestnuts and mix them with chestnut and place them in a ventilated place. The moisture content of sand is 8-10%, the stacking height is not more than 50 cm, and it is necessary to turn and humidify it frequently to make the chestnut fruit water even. 2 Sawdust mixing method Using sawdust equal to 20% of the weight of chestnuts, water is added to make the water content 40-50%, and then mixed with chestnut. It can be installed in wooden boxes or pockets. 3 How to store plastic bags Place chestnuts in plastic bags in a well-ventilated, stable-temperature basement. When the temperature is above 10°C, the plastic bag must be opened; when the temperature is below 10°C, the plastic bag should be tightly stored. The initial period is every 7-10 days. After 1 month, the number of turnovers can be appropriately reduced. 4 Select the chestnuts in the altar and mix them into the altar with a damp yellow sand (not too wet and dry). The bottom of the altar and the mouth of the altar can contain more yellow sand. The altar is covered with straw and the mouth is inverted. The diameter of the container should not be too large. After a period of storage, it is necessary to pour it out for inspection and pick out the tender and black chestnuts. 5 Natural air-dried method The chestnuts to be stored in winter are immersed in cold water buckets. The water must be diffused through the chestnuts, soaked for 7-10 days, then removed and placed in a bamboo basket. Hang it in a ventilated place and allow it to dry naturally. Before soaking, the disease, insects, and chestnuts must be removed, spread for 1-2 days, and evaporate water. When the fresh fruit loses about 10% of its weight, it can be collected according to the above method. It is a dangerous period within 1 month of entering Tibet, so you should always check it. 14. Chestnut peeling technique First peel off the shell of the chestnut with a knife, then put the chestnut in boiling water and cook for 3-5 minutes, remove it and put it in cold water for 3-5 minutes, and then peel off easily with a fingernail or a knife. Peeled, flavor unchanged. 15. Walnut shelling, skin two methods 1 the walnuts in the steamer with a large fire for 8 minutes to remove, dip in cold water for 3 minutes, remove one by one broken shell, you can remove the complete nut. Then put the nuts in boiling water for 4 minutes. Just peel them with your hands. 2 eat walnuts, such as the moment can not find something to knock open the shell, can be used 1 screwdriver inserted into the recessed place of walnuts, homeopathic twist, the shell opened. 16. Watermelon eats three methods 1 Watermelon Chicken Wash and kill 1 chicken, cut the fine meat into small squares, and then add appropriate amount of rice wine, monosodium glutamate, onion, ginger, salt, sugar and other condiments. Pick a ripe watermelon cut a mouth in the pedicle, dig out the melon, insert the chicken, then add some water, and then put the cut guaty intact, nailed with a bamboo stick or something else, Set the pot to steam for 1 hour (pressure cooker 10-20 minutes). Watermelon chicken is delicious and delicious. 2 Watermelon Cut a piece of guati into a lid. Stir it with chopsticks, then add a handful of raisins and close the lid. Outside the melon with yellow mud paste strict, in the shade, 10 days or half months later, opened the lid, which is filled with honey water, slightly scent of wine. 3 salt watermelon to take a little salt, gently coated on both sides of the cut watermelon (do not paint more), it tastes more sweet and crisp. 17. If you want to preserve watermelon, you can first immerse the watermelon in 15% salt water for 3-5 days, remove the dried vinegar, and apply the water juice from the watermelon vine leaves again, and then seal it in a polyethylene bag. , Into the cellar, make watermelon fresh more than six months. 18. Fruits are cleaned in summer, and fruits and vegetables are on the market. Before eating, the fruit should be soaked in salt water for 20-30 minutes to remove the residual pesticide or parasite eggs from the melon fruit skin. The salt water also kills certain bacteria.