Boil for three minutes after the water Boiled up, taste better
Posted by admin on August 28, 2010
Their burning drink, convenient and save money, but the drawback is that the total stock of water burning smell, but also long-term with the scale “fight.” How can I do to win this battle?
Boil water each time, will the Hudi, pot end of the scale up a wall of force, poured into the glass, will be floated above a layer of foam, drink up and have stocks, “smell”, especially in the north more common. In fact, this is water that contains too much calcium and magnesium ion trace was a ghost, that the higher mineral content of water was one image called “hard water.” China Agricultural University, Institute of Food Science and Nutrition, Professor Wei-Bo Jiang pointed out that the scale is the main component and magnesium carbonate class, there is no harm to human body. However, if the kettle end a lot of scale, it is easy absorption of harmful substances in the water, it is best to periodically clear. Remove scale, more effective use of physical methods, namely, first pot Shaogan, see scale-fat dry white, quickly poured cold water, due to thermal expansion and contraction of the principle of scale will be a substantial loss. — You can try chemical dissolved with acid, such as first give better to add some white vinegar, then pour in most of the pot, boil for 20 minutes after the release, you can wipe with a soft cloth. If you suspect trouble, try the famous gourmet supermarket Amoy Man Yee baby — “alkaline water filter”, can play a scale removal and the elimination of the dual role of odor, “smell the water if you still think you can put pieces lemon in, or tea to drink. “Wen Yi recommendations.
To burn the water taste better, safer water, not to take up water immediately after the fire, first put for a while. Open water when the lid to open soon, such as 23 minutes after the water is then flame, let the water evaporate harmful substances efficiently.
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