How many days you can keep durian meat in the refrigerator is based on how it is kept. Generally it can be kept for 3-4 days; if you keep it with the shell, it can be kept a little longer, about a week or so. However, it is best to seal the durian meat with plastic wrap in the refrigerator, which can avoid the flavor of the durian meat and other foods stain each other, and the plastic wrap can lock the moisture of the durian meat to strengthen the freshness. Although the durian put in the refrigerator can extend its shelf life, but it is best to eat as early as possible, if preserved for too long, it is likely to affect the taste.

Durian is one of the famous tropical fruits, native to Malaysia. Some countries in Southeast Asia plant more, of which Thailand is the most. China's Guangdong and Hainan are also planted. Durian in Thailand is the most prestigious, known as the "king of fruits". It has a strong odor, and those who love it praise its fragrance, and those who hate it complain about its odor.

If you can't finish the durian, it can be used to stew chicken. Prepare 50 grams of durian, 1 chicken, 10 grams of ginger, 50 grams of walnuts and red dates. First, clean and skin the chicken, put it into boiling water, slightly boiled, chopped large pieces; walnut kernels soaked in water, to remove the taste of oil; red dates washed and de-core; durian to the tender skin, leaving a large piece of the outer skin. Take the pulp and cut the outer skin small. Put the chicken pieces, walnuts, dates, durian skin and durian meat together in a pot of boiling water, add ginger slices, with a large fire after boiling, change to a civilian fire for 3 hours, add refined salt, a small amount of monosodium glutamate seasoning can be.

In addition, you can also use durian core soup. Prepare durian core 5-6, carp 2, ginger 3 slices. Durian core washed, carp slaughtered and cleaned up, slow fire frying until both sides slightly yellow. Then together with the ginger into the tile pot, add the right amount of water, boil with high heat and then change to the fire to 2 hours, adjust the right amount of salt and a little oil can be. This soup is moist and not greasy, very good.