Monkeys are called "the king of victal c" and are sour, juicy and nutritious, but many people buy them home either sour or they rot in a few days, and the key is to choose the right species and to choose them。
They are divided into three main categories: green hearts, yellow hearts and hearts. The highest price is for the green-hearted monkey, which represents a variety of xu fragrances, aroma, sour sweetness, fragrances, softness, softness for the majority of the population; higher sweetness of the yellow-heart monkeys, fineness of the fruit, almost no sour smell, and a special preference for the elderly and children; and the highest sweetness of the red-heart monkeys, redness, juicyness, fragrance and the most amazing taste。
Pick the monkey to remember three simple tricks. The first is to look at the shape of the fruit, which is right, full of round, and full of velvet, and avoids the deformed, dermal, hairy, softer fruit; the second is to touch the hardness of the body, which does not collapse, which is too hard, which is too soft and too soft; and the third is to smell fresh monkeys, which, if it smells of wine, means that they have fermented and spoiled。
There are small techniques for preservation. The hard monkeys that have just been bought are naturally ripe in the cold ventilated areas; they can become soft in two or three days if they want to eat quickly and be sealed in bags with apples and bananas. A fully mature monkey must be frozen in a timely fashion and can be kept for about a week. Be careful not to pile them all together so they don't squeeze each other to rot; cut open those that haven't finished, wrap them in a membranes and eat them best that day。
They are good and nutritious, and if you know how to do it, you can get sweet and juicy fruit every day. It's simple and practical, and it's recommended to have a spare。
