Pay attention to the placement of pots and pans!

for people who like cooking, the symphony of pots and pans is often performed in the kitchen, which can be said to be endless fun. However, for those who clean up the kitchen, the placement of pots and pans should ensure cleanliness, hygiene and convenience, but they are very particular and feel headache! So, how to place pots and pans best? What kind of place is suitable as the “home” of these cookers, so that they can get in and out clean, sanitary and convenient? Listen to the following breakdown.

1. The dishes should be placed vertically in the bowl rack or dry disinfection cupboard

many families are equipped with integral cupboards, so many people are used to stacking the washed dishes together and putting them in the cupboard. In fact, this is not hygienic enough. The cabinet is airtight, and the residual water in the bowl is difficult to evaporate, which will breed bacteria. Similarly, some families buy disinfection cabinets, but directly pile the washed bowls into a pile without controlling the water.

damp heat and sealing are more suitable for the growth of bacteria and molds, which will greatly reduce the function of the disinfection cabinet. Therefore, it is best to put the dishes commonly used at home on the bowl rack vertically or upside down (see the above figure), or control the water and put them into the disinfection cabinet. Other dishes that cannot be used for many years can be stored in the cabinet.

II. Chopsticks should be put head up into a breathable and water controlled chopstick cage

the “home” of chopsticks also needs ventilation and drying. It is best to choose a stainless steel breathable chopstick cage (see the above figure) and nail it on the wall or place it in a ventilated place, so that the water can be drained quickly. Put it head up, because even if the chopstick cage can leak, the accumulated water and dust will still breed bacteria.

at the same time, the chopstick cage should also be cleaned frequently. Some people are used to putting chopsticks in chopstick boxes. We must pay attention to draining all the water before putting them in, so as not to wet the whole box of chopsticks.

III. hang up the spatula and spoon

spatula, spoon and leaky spoon are the baton in the kitchen symphony. Stacked together in a drawer or pot is not conducive to keeping dry and clean. They can be hung separately with special shelves or hooks (see above).

IV. the pot, knife and cutting board shall be cleaned and then collected.

food residues are often hidden in the gap of cutting board. Wooden materials are easy to absorb water. If the cleaning is not complete, the degree of food pollution can be imagined. Therefore, it is best to brush the used cutting board thoroughly and hang it in a ventilated place (see the above figure). Some people only pay attention to cleaning the inside of the pot, and the dirt outside the pot accumulates very thick.

in fact, the dirty things outside the pot are oil dirt, which is easy to produce carcinogens after burning in contact with the flame. So when you start using a new pot, you should pay attention to washing and drying the outside of the pot, and then put it away. As for the knives, wash them after use, wipe them completely with a clean cleaning cloth, and then put them into a breathable knife holder (preferably metal). This cleaning cloth should be cleaned frequently and only used to dry the cutting tools.