Generally, the cooked broth is not easy to keep for a long time, even if it is put in the refrigerator for less than 3 days, so you don't have to cook too much at a time on weekdays. After the broth is cooled, put it in the refrigerator.

2

The ice is frozen. Pour the broth into ice cubes and freeze, taking one or two tablets at a time to melt. This storage method is suitable for cooking soup, soup beans and other dishes that need a small amount of soup to refresh.

three

The crisper is frozen. Pour the stock into a fresh-keeping box for freezing, and then pour it into a pot for boiling when using. If you are in a hurry to use it, you can also put it in the microwave oven and turn on the fire for about 2 minutes, so that the external ice will melt and leave the crisper, and the whole piece of soup ice will be poured into the pot and heated to boiling with high fire. This preservation method is suitable for making soup dishes such as fish ball soup and noodle soup.

four

The fresh-keeping bag is frozen. If you don't want to take up too many boxes, you can also use a strong fresh-keeping bag as a container and pour the soup directly into the bag for freezing preservation. When used, it is the same as thawing the soup in a fresh-keeping box.

five

If you want to keep it for a long time, you can divide the cooked broth according to the amount used each time and put it in the freezer to freeze it into ice cubes for preservation. When you need to eat, take out a piece and melt it. This method is also relatively simple.

six

I suggest that you don't have to cook too much at a time on weekdays, otherwise it is a waste to save food.