How to make a large number of edible ice cubes conveniently at home?

1, ice-making container and refrigeration equipment

The reason why I am obsessed with the ice cube is because the space of the traditional refrigerator freezer is limited, and it is of course impossible to make a lot of ice only by using the ice cube.

So you need to bring your own container as a water reservoir. In fact, it is not troublesome to choose a suitable reservoir. Ordinary PP measuring cups or even IKEA PP crisper with lid can be used. It is suggested to use a container with volume scale, so as to better grasp the amount of water added.

Glassware is not recommended, and it can be used even at low temperature. This is mainly because it is troublesome to take ice and break the ice, and the risk of container damage is high, which is also the fundamental reason for choosing PP container.

2, drinking water and sterile environment:

If you don't have a water purifier at home, you can buy drinking water directly, such as a peasant woman's three fists and a large barrel. If you are frugal, you can always boil water and cool it to room temperature. Sterile environment is very important. Needless to say, the refrigerator freezer is clean and deodorized, and the container is clean. Otherwise, the produced ice cubes will be unclean and even have a great odor, and finally they can only be reduced to cold compresses and cold things. Don't fill up the water, it will become larger after freezing, leaving a surplus. Don't completely close the lid, IKEA generally has a good sealing effect.

3. Take ice and crushed ice.

Take ice: bring the frozen ice box to room temperature, put a basin under it to prevent water from spilling everywhere, raise the temperature of the outer wall of the container within a few minutes to melt and separate the ice from the outer wall, and then sweep it with a hair dryer. Then find a bigger clean container, or spread several layers of plastic wrap in a big basin and pour out the ice in the container.

Coarse crushed ice: This step is more troublesome. The bigger the ice, the harder it is. The wooden hammer is the best tool, followed by wooden sticks and baseball bats, and the hammer is the worst. However, the hammer should be wrapped. For example, I wrap plastic sheets first, and then add several layers of plastic wrap. Just use the power of the wild, wave a sledgehammer, break the big ice into fist-sized ice, take out a part and continue to break it, and put the rest back into the container for later use. In fact, a friend recommended a stainless steel popsicle for bars, but it didn't seem to be very successful in dealing with large pieces of ice.

Fine ice: It is of course best to have a blender, pulverizer and ice crusher at home. Without equipment, we can only use manpower. Manpower mode: the food-grade self-sealed bag is filled with small crushed ice and placed on the chopping board, and the sledgehammer will continue to swing with the power of the wild. Soymilk machine can also be used, but be careful not to choose the mode with heating when eating soymilk machine. It is best to customize the grinding time, otherwise you will get warm water.