The kitchen is one of the important places in family life, and it is the place where our delicious meals are made. There is a lot of cooking knowledge in the kitchen that we need to learn, not only for cooking, but also for cleaning kitchen utensils. The following small series will share their own kitchen life experience with you, hoping to help you.

Methods/steps

Remove the fishy smell from kitchen utensils.

When processing meat products with kitchen knives and chopping boards, it will leave a fishy smell. We can wipe some vinegar or ginger slices on the fishy kitchen utensils to remove the fishy smell.

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Cleverly cut the soft cake.

Some friends must have encountered such a problem. When using a knife to cut a soft cake, the cake broke at once. In fact, we can heat the knife in boiling water and then cut it so that it won't break easily.

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Delicate preservation of tofu.

The newly bought tofu prevents it from going bad easily after a few days. We can boil the tofu with salt water, and put the water and tofu together in the refrigerator fresh-keeping box after it cools, which can prolong the storage time and is not easy to deteriorate.

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Clever cooking of kelp.

Kelp is a food that we often eat. When we cook kelp, we can add some vinegar to the water to make it soft.

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Skillfully fried steamed bread slices.

Fried steamed bread slices are a favorite food for many people. In order to pursue appearance and save fuel, you can dip the steamed bread slices in water slightly before frying, and then fry them in an oil pan, which has a good appearance and taste.

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Prevent cookies from getting damp.

Cookies will get damp after being placed for a long time, and they will no longer taste crispy. You can put a few cubes of sugar in the cookies, so the cookies will not get damp easily.

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Prevent the return of crude salt.

The newly bought crude salt, left for a period of time, will regain moisture and form a block. We can stir-fry the crude salt in a pot (without adding water), so that the crude salt will not regain its moisture.

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