Dairy products in the refrigerator: Milk, cream, yogurt and other dairy products are best placed in the upper interlayer of the refrigerator. The temperature in this position is the most stable, and dairy products can be preserved for a longer time. Eggs: Some refrigerator manufacturers suggest putting eggs in the inner layer of refrigerator doors, which is actually a misunderstanding. The refrigerator door is the highest temperature part of the whole refrigerator. The best way to store it is to put it in an egg paper tray and then put it on the shelf in the refrigerator. Mushrooms: It is best to keep the original packaging of mushrooms bought from supermarkets. Wild mushrooms are best packed in paper bags and then stored in dry drawers. Green leafy vegetables: All green leafy vegetables should be put in perforated plastic bags and put in refrigerator drawers. In order to prevent vegetables from rotting prematurely, we should separate vegetables from fruits that release ethylene easily, such as apples, mangoes, pears and kiwis. Fruits: Except melons, oranges and bananas, all kinds of fruits should be put in separate drawers in the refrigerator, separated from vegetables. Don't wash it too early after you buy it, because excess water will accelerate the decay and deterioration of the fruit. It is best to keep the whole lemon at room temperature, but the cut lemon should be kept in the refrigerator. Meat: the meat to be eaten on the same day or the next day is best stored at the lowest temperature in the refrigerator, that is, at the bottom. Cheese: Cheese should be sealed and stored in breathable packaging materials, and cheese paper is the best choice. Before storing cheese, clean the surface of each piece of cheese-scrape off excess grease on the surface of cheese with a knife. Frozen meat: The best way to keep the meat fresh is to put it intact in the original packaging of the refrigerator. Experts from the US Department of Agriculture suggest that the longest shelf life of beef and mutton in the freezer is six months; Pork and poultry raw meat can be preserved for four months; Dried bacon can be kept for two months. Fish: Experts from the Animal Science Center of Purdue University suggest that fish can be kept in the freezer for up to half a year, and fish with high fat content should not exceed three months. Experts have provided an excellent fresh-keeping method-put the fish in an "ice coat": put the fish in the freezer until it freezes, then take it out and put it in ice water, then put it back in the freezer, and repeat this process until the fish put on a thick "ice coat" and finally put it in the freezer. There is a simpler way to wrap the fish tightly with plastic film or wet paper and put it in the freezer. Coffee: The freezer is the best place to store ground coffee beans, which can keep its roasting aroma in all directions, but it should be sealed. Citrus juice: Our own freshly squeezed lemons, limes, grapefruit, oranges and other juices can be sealed in fresh-keeping bags and put into the freezer.