Is the selection and use of cling film also a discipline?
I believe everyone has encountered a problem where food that has been packaged and sealed with cling film is stored in the refrigerator, but after two days, it is already broken.
Taking the recent Chinese New Year as an example, during the festival, a very rich table of dishes is cooked on the table at home every day. People from different regions also make different specialty dishes, which look particularly appetizing, but everyone's stomach is just a little too big. The problem of leftover food in the end is very headache inducing. Not only leftover food and vegetables, but also for the convenience of buying groceries and selling meat for several days. If the cling film for packaging food is not properly selected, it will accelerate the speed of food spoilage. How can we solve this problem? The most important thing is to control the quantity when cooking, try not to buy too much when buying food, and buy after eating to avoid excessive waste. Secondly, when choosing cling film, attention should be paid to the material and function, whether it is environmentally friendly, heat-resistant, and antibacterial.
03-26 / 2024