There are the following methods: 1. Cushion. When you find that you can't unscrew the bottle cap, you can put something under your palm, for example, find a rough cloth and put it under your palm, and then tightly wrap the bottle cap to increase friction. Because of the increase of friction, when the bottle cap is screwed by hand again, the same force will increase. At this time, as long as the strength is concentrated, the bottle cap can be unscrewed instantly.

2. Gently pry the bottle cap with a spoon. Using the lever principle, first find a stainless steel spoon. The spoon gently pry the edge of the bottle cap, and when it is pried open a little, gas will enter. At this time, the bottle can be easily opened.

3. Turn the bottle upside down. Put the bottle that can't be unscrewed upside down for a period of time, and then beat the bottom of the bottle hard with your hands, which can effectively reduce the pressure of air in the bottle, or bake the bottle cap with a lighter to soften the plastic on it.

1. Fermented bean curd, also known as bean curd, is a traditional folk food that has been circulated in China for thousands of years. Because of its good taste and high nutrition, it is deeply loved by people in China and Southeast Asia, and it is an enduring delicacy.

2. Sufu is usually divided into three categories: green, red and white. Among them, stinky tofu belongs to "Qingfang". "Big", "red and spicy" and "rose" belong to "red square". "Sweet and spicy", "osmanthus" and "spiced" belong to "white side".

third, representative products: white sufu is represented by Guilin sufu. Guilin tofu milk has a long history and is quite famous. It was famous as far back as the Song Dynasty. It is one of the traditional specialties "Three Treasures of Guilin". Guilin sufu has a set of processes from pulping, filtration to setting, drying and mildewing, and the selection of materials is also very particular. The prepare bean curd is small, smooth and soft in texture, orange and transparent in surface, delicious and fragrant in taste, rich in nutrition, stimulating appetite and helping digestion, which is a common food for people and a seasoning for cooking. In May, 1937, at the National Handicraft Products Exhibition held in Shanghai, Guilin sufu was especially praised for its outstanding shape, color, fragrance and taste, and thus sold well at home and abroad. In 1983, it was rated as a national quality food. White fermented bean curd is famous overseas and is welcomed by people in Hong Kong, Macao, Southeast Asia and Japan.