Some people say that restaurants never wash dishes. Is that really the case?

Why not just cut it and fry it without cleaning it? There are also some reasons here. Although green peppers are easier to clean, they also have some disadvantages. For example, if washed out and put there, green peppers will rot easily, and the cost is a problem. I didn't want to do business there for a while, but this time I changed a restaurant and sat down in a small restaurant diagonally opposite. The waiter asked me what to eat. I said spring cake, bean sprouts, fried powder. After the waiter shouted bean sprouts fried powder, the chef said I bought bean sprouts! .

Moreover, these vegetables need to be picked separately, and some older leaves need to be removed. You can rest assured that this vegetable is processed. There won't be any unsanitary problems, and no one wants to smash the signboard of his hotel because of food hygiene, right? I once worked in a small restaurant for a few days. Chefs cook in this situation, and some even take out what has just been thrown into the trash can for guests to eat. It is really out of sight, out of mind, and there is no hygiene at all. It just covers up the dirt with the brilliance of various seasonings.

There are several years of frozen age, but also more than ten years, because frozen meat is relatively cheap and the cost is smaller. Vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable, vegetable. I've never cooked for a guest. I don't wash everything. All the dishes in my family are bought and put in the refrigerator. Guests can pick it up, wash it and cut it. Some are too slow. I said wait a few minutes.

I still know a little, but my own shop has always been made according to the standard, and I have not found that green peppers are used directly without washing. Like those restaurants where green peppers are used directly without washing, I also know some reasons. In fact, in a nutshell, it is the following reasons. Wash the green pepper, dry it, and then cut it into sections. I have to wash vegetables several times, because more than a dozen people in our store have to eat them, and I have been a restaurant for more than ten years and eat them in the store all the year round. How to eat without washing? What is not washed is pig blood and tofu.