What are the energy saving measures in the kitchen

There's that kind of set of circles on the gas stove to spread the heat evenly across the bottom of the pot, and to boil water faster or something...

And the pressure cooker = = It's true...

There are also refrigerators that claim to be energy-efficient.

In today's society, many electrical appliances have energy-saving labels, and the power consumption of electrical appliances is divided into five levels, and LZ should pay attention to it (one level is the most energy-saving).

There is also a kind of metal ring on the market, which is cheap and can reduce the heat loss of the stove flame, but it should be noted that due to the cheap price, this kind of circle is not of good quality and is not suitable for cooking dishes over high fire, otherwise it will lead to an unpleasant smell in the dish; Therefore, this kind of circle can only work if the soup is made over low heat.

1. When cleaning vegetables, rough processing should be soaked and then cleaned, and should not be directly rinsed with water;

2. Arrange the work reasonably, take out the meat and chilled meat that need to be thawed in advance, and do not defrost it with water;

3. Vegetables with a lot of soil and animal offal that are difficult to clean should be cleaned by the supplier before delivery;

4. The food to be steamed will be steamed at the same time every day to avoid sporadic steaming and waste of steam, the steam door should be closed in time for the food that only needs to be kept warm, and the steamer should be run, emerging, and leaking steam in a timely manner.

5. Turn off the fan in time after stir-frying, and only turn on a set of lights when not stir-frying;

6. Reduce the number of times you open the refrigerator door, don't put the food in the refrigerator too crowded, ensure the smooth circulation of the air conditioner, and defrost diligently to reduce power consumption;

7. Clean the refrigerator regularly, and deal with spoiled food in time to avoid cross-contamination 8. The quality of various raw materials should be strictly controlled to prevent waste caused by the purchase of substandard food 9. The amount of food purchased at one time should not be too much, so as to avoid backlog;

10. In the process of processing, it should be used to the fullest, such as fresh vegetable leaves and stems to make small materials or ingredients;

11. Strengthen the business skills of the cooks to avoid complaints from guests due to technical errors, resulting in re-frying or giving away and discounting requirements;

12. Remove decorative items and flowers from the dishwashing room in time for reuse;

13. High-grade dry goods should be processed less and processed frequently, and pay attention to storage conditions to prevent deterioration and water evaporation;

14. Use imported seasonings to choose real estate or domestic production as much as possible without affecting the taste and quality of dishes;

15. Do more market research, find fresh dishes and cheap and high-quality food in time to reduce the cost of raw materials;

18. Food storage should be reasonable, and the raw materials used should be based on the first-in, first-out principle to avoid food deterioration caused by being left for too long;