1, don't stick oil when playing.
Never add oily liquids such as noodle oil, nose oil, walnut oil and olive oil to the gourd. The hand already contains some small amount of grease, so there is no need to add other grease. In fact, frying pan is a method for objects with uniform, delicate and hard shells such as walnuts and olive cores. The surface density of gourd is far less than that of walnut shell, which is even, delicate and hard. The density distribution on the surface is also very uneven.
2. Grasp the playing time.
It is not recommended to call every day, every time and often. If it is an annual gourd, dish it for one day, and it is best to put it in the sun for two days. For gourds over two years old, it is not recommended to bask in the sun again. After one day, let them bask in the sun for two days.
3. pay attention.
Don't rub hard when serving. There is a thin skin on the surface of the gourd. Hard rubbing will hurt the skin, and even cause the outer skin to fall off and form plaques. Affect the appearance. Wipe hard, but hanging porcelain will be slower. Wash your hands before loading the gourd, and don't have chemicals and cosmetics on your hands.