How to preserve durian meat better

Because durian is generally larger, if you want to eat the finished durian, you need to store it properly. The most common way to preserve it is to put it in the refrigerator and then wrap it with plastic wrap. Although it can be preserved in this way, it still needs to be eaten as soon as possible.

How to preserve durian meat: Durian has the property of ripening later, so it should generally be stored in a cool place. The durian meat should be put into a lunch box, sealed, then put into a plastic bag and stored in the refrigerator. This way, the smell will not spread in the refrigerator.

1. The most authentic preservation. When peeling durian, it is best not to peel out all the flesh, you can leave some of the shell. The leftover durian flesh can be wrapped in newspaper together with the shell and placed in a cool place indoors or in the refrigerator. This kind of storage can generally keep it fresh for about three days. If you smell sourness or alcohol when you eat it, it means it has gone bad and should not be eaten.

2. The most delicious preservation. Freezing durian is the most common and popular way to preserve durian. Peel off the pulp, place it in a sealed fresh-keeping box or bag, and put it in the freezer of the refrigerator. When you are ready to eat it, thaw it slightly and eat it with a spoon. It will have the texture and flavor of ice cream.

3. The most creative preservation. Durian milkshake is a great way to use up leftover durian. Stir the durian pulp until it is dissolved, add an equal amount of milk and stir, then put it in the freezer and freeze it for about 2 hours before stirring again. This secondary blending can make the milkshake more smooth.

4. The most nutritious preservation. Durian chicken is a famous dish in Guangdong. Wash the chicken and cut it into large pieces, wash the walnut kernels and red dates, peel the durian flesh, put them together and cook, you can add a small amount of ginger slices. Bring to a boil over high heat, then simmer for three hours over low heat. Add salt and it’s ready to eat.