How to put the chopsticks in the cupboard?

1. Tableware should be placed vertically on a shelf or in a dry and disinfected cupboard. Many families are equipped with integrated cabinets, so many people are used to stacking washed dishes together and putting them in the cabinets. In fact, this is not hygienic enough. The cupboard is airtight, and the residual water in the bowl is difficult to evaporate, which will breed bacteria. In the same way, some families buy disinfection cabinets, but pile up the washed bowls directly without water control. Dampness and heat and sealing are more suitable for the growth of bacteria and mold, which will greatly reduce the function of disinfection cabinet. Therefore, it is best to put the dishes commonly used at home on the shelf vertically or upside down, or put them in the disinfection cabinet after controlling the dry water. Other dishes that are not used all the year round can be put in the cupboard.

2. Put the chopsticks head up in a breathable and water-controlled chopsticks cage. The "home" of chopsticks also needs ventilation and drying. It is best to choose a stainless steel breathable chopsticks cage, nail it on the wall or put it in a ventilated place, so that it can drain water quickly. Put it upside down, because even if the chopsticks cage leaks, water and dust will still breed bacteria. At the same time, chopsticks cages should be cleaned frequently. Some people are used to putting chopsticks in chopsticks boxes, so be sure to drain all the water before putting them in order to avoid getting the whole box of chopsticks wet.

3. Hang the spatula and spoon. Cookware such as spatula, spoon and colander is the baton in the kitchen symphony. Stacking them together in drawers or pots is not conducive to keeping them dry and clean. They can be hung separately with special shelves or hooks.

Wash the pots, knives and chopping boards before putting them away. Food residues are often hidden in the gaps of cutting boards, and wooden materials are easy to absorb water. If the cleaning is not thorough, the degree of food pollution can be imagined. Therefore, it is best to wash the used cutting board thoroughly before hanging it in a ventilated place. Some people only pay attention to cleaning the inside of the pot, and the dirt outside the pot is very thick. In fact, the dirty things outside the pot are grease, which burns after contact with the flame and is easy to produce carcinogens. Therefore, when you start using a new pot, you should pay attention to cleaning and drying the outside of the pot before putting it away.

As for the knives, they should be washed after use, thoroughly dried with a clean scouring pad, and then placed in a breathable tool holder (preferably metal). This scouring pad should be cleaned frequently and can only be used to dry knives.