Rice is often rinsed and soaked before being cooked. The organisms were then rinsed and dried. Guksi was traditionally only rinsed with clean water and dried with a cloth after use. Subsequently, the wafers are rinsed with or stored in deionized water. After that, the tooth must be rinsed and dried thoroughly for 15 to 20 seconds. Often beeswax wrap can be rinsed and air-dried after single uses. Any remaining residue is then rinsed off thoroughly. The salt rub is then rinsed off and discarded before cooking. After boiling, the bark is then rinsed in clean water. Freed roes are rinsed to wash away impurities. The salt must be rinsed off carefully before cooking. Fattened ducks are slaughtered, plucked, eviscerated and rinsed thoroughly with water. After platinization, the electrode should be rinsed and stored in distilled water. Afterwards, the residue of salt is rinsed away with water, and the meat cooked. The rice is rinsed thoroughly before use to remove the starch.