The second storage experience is to reduce the use of storage tools. I have always liked to follow the trend and buy all kinds of storage boxes and seasoning bottles. In fact, I found that for a long time, except for the beautiful and generous vision, it did not bring convenience in application. Many storage boxes not only burn money, but also take up space, especially seasoning bottles, which increases the amount of cleaning tasks. It is better to use genuine seasoning bottles directly and replace them, which is safe and hygienic.
2. Keep the habit of easy scrubbing. Aunt's restaurant kitchen is used every day, but the range hood and desktop are clean. Her accumulated experience is that there is no simpler method than convenient scrubbing. Some of the cleaning tools she shared are very simple and efficient. For example, when cleaning oil, wipe it with a kitchen cleaning wet paper towel, and the oil on the range hood, kitchen stove and its walls will become neat.
Kitchen cleaning wipes contain cleaning ingredients and still have a faint fragrance after wiping. Removing oil stains and odors is much more convenient than using a brush before. I throw it away when it is dirty. I can't let the oil stain stay overnight. It's much easier to clean after cooking.
The maintenance cost of kitchen cleaning wet paper towels has no working pressure, nor is it a dime Zhang Cai. Greatly relieve the pressure of kitchen cleaning. Stubborn stains on the oil return port or filter screen of range hood should be removed with oil stain cleaner on time within 1~2 months. Compared with a gentleman I bought in the supermarket before, the actual cleaning effect is much stronger.
Stick it on for a few minutes, so that the cleaning solution and oil stains can fully reflect the emulsion. The stubborn oil stains will slowly loosen the emulsion into waste water, and then change the sponge to clean it, which will become neat. If it is too dirty, it will be easy to scratch and prevent oil repellent.
Even the range hood that has not been cleaned for two years in the old house has become brand-new after cleaning. I thought it wasn't that difficult to clean the range hood. Convenient scrubbing and cleaning habits, coupled with efficient cleaning utensils, are the best ways to keep the restaurant kitchen clean from beginning to end.
I bought too many pots and appliances before, so I can't help but buy them back. When I see all kinds of exquisite kitchen appliances recommended by network celebrities in the live broadcast room, I can't help but go shopping with the wind. Aunt's experience is: leave a few commonly used pots and appliances.
In fact, many pots and pans are repetitive, only a few times a year, and some are just beautiful and tasteless. More pots not only occupy space, but also increase the maintenance cost. After some "painful" minimalism, there are three pots left at this stage: wok, stone pot and pot.
There's only one mantra left in the pot-wok. Compared with the raw wok, the cooked wok is lighter and can be lifted with one hand. The thick-walled tube at the bottom heats up quickly, which is very suitable for cooking, and the fried dishes are very delicious. The wok has no coating, so long as it is properly maintained, one pot can be used for many years.
Stone pots are mainly used to make soup, although they are not as fast as pressure cookers. However, the permeability of stone pot is incomparable to other pots. In the case of slow stew, the soup in the casserole is the best.
When the stone pot is heated, the heat transfer is symmetrical, and the ingredients and juice are kept in a large pot, which has been in a slightly boiling state, making the food more delicious. In addition to cooking soup, it is sometimes used to make clay pot rice. The other is an electric steamer, which is used frequently. As the backbone of breakfast, it can be used to steam steamed bread, corn and eggs every morning, and can be booked on time, so that you can have a healthy breakfast in the morning.