1, soufflé the next day easy to lose the taste become flat not crisp because of oxidation moisture, moisture in the air will make it soft, take into the oven small bake two minutes on the good.

2, soufflé the next day easy to lose flavor become flat and not crisp because of oxidation and moisture, moisture in the air and so on will make it soft, so, to do a good job of preservation measures, must be isolated from the air, to prevent moisture, to prevent oxidation.

3, want to keep the soufflé the next day is still crispy: to do the end of the soufflé, to wait until it is completely cooled down, packaged for preservation. Packing can be purchased in a plastic bag, ziplock bag, or safety box. The purpose of this is to isolate the air and prevent oxidation.

4, want to keep the soufflé the next day is still crispy: buy online food deoxidizer, ziplock bags, deoxidizer to buy in line with national standards, deoxidizing effect is good, it is best to choose a big brand, can be completely in contact with the food kind.

5, want to keep the soufflé the next day is still crisp; just made soufflé flavor is the most delicious, if you can't eat it all, it is recommended to do a little less, or directly packaged for delivery, do not save more than 3-5 days, the food is easy to deteriorate, and the taste is also down a lot.