I put 10 avocados in a box with newspapers, put them in the shade at room temperature, and cooked a few days later.

After 3-4 days, it was cooked just right to eat. It's a good idea to check once in a while during post-cooking. If the color is slightly brown and you touch it with your hands, it's ripe. If you ripen it too much, you can get tough fibers and get sick of the seeds. If you're going to eat it quickly, wrap it in plastic wrap and put it in the refrigerator and eat it one by one. If you want to keep it for a long time, you should keep it frozen.

How to prepare avocados When it's ripe, I usually clean them and keep them frozen. Frozen avocados are also on sale, so I think it would be good to buy frozen avocados for those who are lazy to take care of them.

Turn the avocado vertically and cut it.

Grab both sides and twist it with your hand to separate it right away. Well-cooked avocados are easily twisted. Uncooked ones don't come off easily.

To remove the seeds, insert a knife into the seeds and twist them to remove the seeds easily.

There are a lot of people who separate the seeds and raise them. I don't know if it'll really open, but it's good to raise it as a plant.

And if you put it in the edge with a spoon and rotate it to separate it, it's very clean.

Even if it's cooked well, it's not hard to clean it because it's cooked well.

Frozen avocado. Wrap the cut avocado in plastic and keep it frozen.

I'm going to grind or mash it without having to save the shape, so I cut it moderately with a knife and kept it frozen.

Go to the freezer like this!!! And whenever I use it, I take it out little by little and use it.

Make guacamole with avocado and eat it deliciously^^ The ingredients for guacamole are slightly different. You can add or subtract the ingredients you want to make the ingredients you want. Mash the avocado with the ripe ones, and add the rest of the ingredients after crushing and mix.