00:00To be continued...
00:08In the early days, the food and the food are fresh and safe.
00:13In the early days, the food and the food and the food and the food...
00:17In this video, the food and the food and the food and the food.
00:20Hi, I'm Dr. Chakathi Shirirajalingam.
00:22I'm going to tell you about health information on this channel.
00:25Now, in this video, I will show you how to store it in this video and how to store it
00:33in this video.
00:34The first thing is Thakali.
00:38The first thing is Thakali.
00:40The Thakali will be damaged with the Thakali.
00:42The Thakali will be damaged by the cells.
00:45The texture will be damaged by the texture.
00:47The second thing is Texture is Rubber.
00:49Every plastic bag will be damaged by room temperature.
00:53The first thing is Thakali store.
00:59Cut orPRικά can be destroyed by the condo,
01:02and avoid the moisture.
01:03This is the moisture.
01:06So, along with the reaction,
01:08the bacteria will be easy on the skin.
01:10Also, this is natural to prevent the texture from the skin.
01:14You can store the airtight container, and store the airtight container.
01:21It's not a secret, but the airtight container is available for you.
01:24If you want to store the airtight container, the airtight container is available in open space.
01:30The same thing is, the airtight container is very famous.
01:34Why airtight container is available in the fridge?
01:37It's a simple one.
01:39Um
01:39It is good
01:43What do you do
01:51What does the food
01:52What does the food
01:56What does the food
01:57What does the food
01:58If it is good
01:58Drink
02:07Then
02:09When you look at it, it's very nice to see it.
02:12This is the ginger.
02:13The ginger is 24-year-old.
02:15It's very nice to see it.
02:17It's very nice to see the texture.
02:19So the ginger is very nice to see it.
02:22It's very nice to see it.
02:25This is the bread.
02:26This is the fresh bread.
02:29This is the bread.
02:31The starch molecules are retro-grading process.
02:35The bread is soft.
02:41The molecules are tight.
02:44Retro-gradation.
02:45It's very nice to see it.
02:49It's very nice to see it.
02:50If you look at the room temperature, the molecules are loosened.
02:54I'm going to put the bread.
02:56I'm going to say that I'm going to say it.
02:57I can put a freezer in a airtight container.
03:01This is a fresh feel.
03:02When you use the bread in the fridge, you can use the bread in the fridge.
03:05The bread is room temperature.
03:07It's the thin.
03:08The thin is ready to put a room temperature.
03:10The thin is ready to put a room temperature.
03:14The thin is ready to put a crystal in the fridge.
03:16It's thick and solid form.
03:18This is a natural process of crystal form.
03:24If you use this crystal form, you can use it as a custom.
03:28You can store it in a tight glass bottle with room temperature.
03:33This is coffee powder.
03:34The smell is fresh and fresh.
03:39Coffee powder is 20% of it.
03:42Coffee powder is hygroscopic.
03:44You can use the smell of the smell.
03:45It is a natural process of filling.
03:47The smell of the smell is dry.
03:50It is dry.
03:51It is dry.
03:54The smell is dry.
03:58You can store coffee powder.
04:01You can store water droplets in the airtight container.
04:05It is dry.
04:08The smell is fresh.
04:10The smell is fresh.
04:12But the smell is fresh.
04:14You can store it in the fridge.
04:16The smell is dry.
04:18It is dry.
04:19It is dry.
04:20It is very much not dry.
04:21You can taste sooner.
04:22You can store it all in the fridge.
04:26It's dry.
04:27The apple, orange, grapes and strawberry is not alive.
04:29Are you going to store it?
04:33If you use this, you can use it for 24 hours.
04:37You can also use it directly.
04:41If you store a lot of pot and wash it directly.
04:46You can also use it for 20 minutes.
04:48It's necessary to use it for any fridge.
04:52If you use this fridge, you can find it for me.
04:57If you use this fridge, please like and share.
04:59Please tell us in the comments section.
05:00Please tell us in the comments section.
05:02This is a useful and interesting video.
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