Do you know the taboos of using kitchen equipment?

Because there are too many types of kitchen equipment in the days, our usual habits when using kitchen utensils have become smooth, but in fact this is a bad habit, because each kitchen utensils has different materials, plus The nature of each dish will also be different, and sometimes the collision of the two will cause some chemical reactions, and these chemical reactions are likely to be harmful to our body. Today, commercial kitchen equipment manufacturers come to tell us about the six taboos of kitchen utensils, let us eat with peace of mind.

1. Aluminum pot side dishes:

Do not use aluminum pots to serve vegetables, aluminum pots and kitchen utensils. Due to poor corrosion resistance, chemical reactions will occur in case of weak alkali, weak acid, and salt, resulting in special compounds, so it is not advisable to put dishes, wine, monosodium glutamate, etc. into aluminum containers overnight. In addition, eggs cannot be stirred in aluminum pots, because egg whites will turn gray when they encounter aluminum, and egg yolks will turn green. The rest of the food, remaining soup, etc. should not be kept overnight in aluminum containers.

2. Boiling of traditional Chinese medicine:

Chinese medicine cannot be boiled in stainless steel or iron pot, because Chinese medicine contains a variety of alkaloids and various biochemical substances, especially under heating conditions, it will react with stainless steel or iron, or make the drug ineffective, resulting in certain toxicity.

3. Iron pan:

You can't cook mung beans in an iron pot, because mung beans contain tannin, and iron at high temperature will produce a black tannin iron, which will turn the mung bean soup black and have a special taste, which not only affects appetite, but also Harmful to the body.

4. Select utensils:

Do not use all kinds of porcelain materials, try to use glassware to hold seasonings. Pathogenic and carcinogenic substances such as benzene are the main components of porcelain. What follows is the aging and decay of porcelain, as well as the contamination of food and human body by radon in image pigments.

5. Choose tableware:

You can't use lacquer or carve bamboo chopsticks, and the lacquer applied to chopsticks not only contains chemicals such as lead and benzene, which are harmful to health, but also produces peculiar smell when heated, which affects appetite. Bamboo chopsticks look beautiful because they hide dirt, are not easy to clean, and breed bacteria, which can easily cause disease.

6. Cutting board selection:

You can't use ebony wood or smelly wood as a cutting board. Ebony wood contains odor and toxic substances. Using it to cook will not only pollute the taste of the cutting board, but also easily cause vomiting, dizziness, and abdominal pain. Therefore, the wood used for folk cutting boards is ginkgo, saponin, birch, willow, etc.