What are the methods to sterilize the chopping board

1, washing and ironing disinfection: first use a hard brush and water to wash the surface and crevices of the board clean, and then use 100 ℃ of boiling water to rinse again.

2, salt disinfection: every time you use the board, you need to use a knife to scrape the board surface residue, every 6 to 7 days in the board on the surface of a layer of salt, which can be sterilized, but also to prevent the board from drying out.

3, green onion and ginger disinfection: chopping board with a long time will produce a strange smell, with raw onion or ginger will be wiped once the board, and then while using hot water, while using a brush to scrub, the strange smell will disappear.

The chopping board that cutting board, is padded on the table in order to cut vegetables to prevent damage to the table board. The spoken word is called a chopping board, the written word is called a chopping board. Previously, the chopping board is mainly wood, but because of easy wear and tear, recently most of the plastic as the material casting. In order to avoid improper storage caused by cracking, cutting boards do not long soak in water and sun exposure. It is not easy to put in the ventilation for a long time, the air dry should be taken back indoors. Also available after use should be cleaned with a clean rag, and then dry with a dry rag after storage.