The reason why souffle loses its taste;

When many people eat souffle the next day, they find that the taste is not so good, and it becomes very flat and not crisp at all. This is caused by oxidation and humidity, and the moisture in the air will soften the souffle. Therefore, to do a good job in fresh-keeping measures, we must isolate the air to prevent moisture oxidation.

Save method:

If you want the souffle to have a crisp taste the next day, you should let it cool completely after making it, and then package it for preservation. You can buy fresh-keeping bags, sealed bags, or insurance boxes. The purpose of this is to isolate the air and prevent oxidation.

If you want to keep the souffle crisp the next day, you can put the extra souffle directly into the freezer or crisper. If you don't have a fresh-keeping box, you can put it in a basin, but you should seal it with plastic wrap. When you want to eat, take it out and bake it in the oven 140 degrees for 5-8 minutes. It still tastes crisp.

You can also buy a sealing machine, the price is about tens of yuan. You can completely seal the souffle and put it into the bag one by one, which can also achieve a good barrier effect and be placed at room temperature. Tear open the package when you want to eat the next day, and it tastes great.