The pots and pans are kept upright and neat and hygienic without bacteria
Pots and pans are essential utensils for our daily cooking.
However, when cleaning up the kitchen, how to put them in order to be clean and hygienic without breeding bacteria is another headache.
Dishes are placed upright in a dish rack or a dry sterilized cupboard. Many households have integrated cabinets, so many people are used to putting washed dishes together in the cabinet.
In fact, this is not hygienic enough.
The cabinets are not breathable, and the residual water in the bowl is difficult to evaporate and breed bacteria.
In the same way, some families bought disinfection cabinets, but put the washed dishes into a pile without putting in water.
Damp heat plus sealing is more suitable for the environment in which bacteria and mold grow, which can relieve the function of the disinfection cabinet.
Therefore, it is best to put the dishes commonly used in the home on the rack or upside down, or put them in the disinfection cabinet after controlling the water.
Other dishes not used throughout the year can be stored in the cabinet.
Chopsticks should be ventilated with the head up. The “home” of chopsticks in the water-controlling chopsticks cage should also be ventilated and dried.
It is best to choose a stainless steel ventilated chopsticks cage, nail it inside or place it in a ventilated place, this will drain the water quickly.
When you put it, keep your head up, because the chopstick cage can even leak water, and the accumulated water and dust can still breed bacteria.
At the same time, chopstick cages should be cleaned frequently.
Some people are used to putting chopsticks in a chopstick box. Be sure to drain all the water before putting it in, so as not to wet the whole box of chopsticks.
The spatula and spoon are hanged. The spatula, soup spoon, colander and other cooking utensils are the baton in the kitchen symphony.
Putting them together in a plaster or pot is not conducive to keeping them dry and clean.
They can be hung separately using special shelves or hooks.
Wash pots, knives, and cutting boards and then clean the gaps between the cutting boards. There are often food residues hidden in them. Wooden materials are easy to absorb water. If cleaning is not complete, the degree of food contamination can be imagined.
Therefore, it is best to thoroughly clean the cutting board before use, and then hang it in a ventilated place.
Some people only pay attention to cleaning the inside of the pot, the dirt outside the pot is thick.
In fact, all the dirty things outside the pot are grease, which burns after contacting the flame, which is easy to produce carcinogens.
So when you start using the new pot, you have to wash the outside of the pot, wipe it dry, and put it away.
According to the knives, wash them after use, dry them thoroughly with a clean cloth and put them into a ventilated knife holder (preferably metal).
This piece of cleaning cloth should be cleaned frequently and used only to dry the knife.