How to wash vegetables to wash them more cleanly?

Soak in water and wash method. This is the most basic way to remove pesticide residues in fruits and vegetables. We first rinse the vegetables and fruits with running water two or three times to remove pesticides and dust from the surface.

Then soak in light salt water, fruit and vegetable detergent or water. This method is mainly suitable for leafy vegetables, such as Chinese cabbage, leeks, spinach, etc. Be careful not to cut vegetables and fruits before soaking, or prevent pesticides from penetrating into the tissue through the incision to avoid secondary pollution.

When washing, break open the leaves and clean them.

Some vegetables and fruits have been sprayed with pesticides such as organochlorine and rapid disoxide, which are difficult to remove, especially those with wax on the surface, which are easy to absorb. It is best to use the peeling method to eliminate, such as apples, pears, winter melons, potatoes, etc., and peel fruits and vegetables that can be peeled as much as possible. Some fruits with skin should also be cleaned before peeling, such as watermelon, so as not to contaminate the fruit with pesticide residues on the skin during the cutting process.

Baking soda can also be used and steeped for about 15 minutes. Whatever you use to soak it, rinse it off with water at the end.

If you want to clean the greens more cleanly, you can add some salt to the cleaning water, but if you add salt, you have to wash the greens several times.

I usually soak the vegetables in water for half an hour and then wash them, feeling that this will soak off the remaining pesticides on the surface.

Some pesticides such as ammonia, urea, or carbamate insecticides raise the temperature you sleep on, speeding up decomposition or evaporation. For example, celery, spinach, bok choy, cabbage, green peppers, cauliflower, beans, etc., now blanch them in water and then wash them. It works very well.

Rinsing fruits and vegetables with running water will remove most of the residue. Flowing water increases oxygen content and promotes the decomposition of organic pollutants in the water.

You can use the dish soap that specializes in washing vegetables and fruits on the market to remove the residue, such as Liby's wild ginger dish soap, etc., and the effect is very good.

Usually wash vegetables can cut off the roots a little more, to ensure that each leaf is separated and easy to wash one by one, and the fruit can be peeled, it is best to peel off the skin and then eat.

After washing the rice, the water is weakly alkaline, and the decontamination ability is super strong, usually the vegetables are soaked in the rice washing water for about ten minutes, which can remove 90% of the pesticide residues.

Flour water has a good viscosity and adsorption effect. When I wash grapes, strawberries, cherry tomatoes and other fruits and vegetables, I pour a spoonful or two of flour into the water and soak it. After soaking in flour water, many pesticides can also be removed.

The best way is to wash it several times with clean water, and put a little salt to wash it to make it cleaner.

I usually wash it directly with water, but I just need to wash it a few more times. Rub your hands appropriately.

Use vegetable detergent, use warm water when washing, don't use too cold water to wash several times.

You should first add some salt to tap water, soak it for an hour, and sterilize and kill insects.

It is best to soak for about an hour before washing to remove most of the pesticide residues.

The first is to wash the rice, after washing the rice water is hurriedly poured out, stay to wash the vegetables, and you can also wash off the residual pesticides on the vegetables.

The second is flour water, a little flour is poured into the water, and the water and flour are poured according to the amount of washed vegetables, so that the flour water can decompose pesticides.

The third is sparkling water, which is added to the water with baking soda powder, and the vegetables are soaked in the soda water for a while and washed together.

Alkali washing: Put a pinch of alkali powder and sodium carbonate in the water, stir well, then add vegetables, soak for 5 to 6 minutes, and then rinse with water. You can also use baking soda instead, but extend the soaking time to about 15 minutes.

Soak in boiling water: When making green peppers, cauliflower, beans, celery, etc., it is best to blanch them with boiling water before putting them in the pot, which can remove 90% of the residual pesticides.

Disinfection with sunlight: Sunlight irradiating vegetables will decompose and destroy some of the residual pesticides in vegetables. It has been determined that the residue of organochlorine and organic mercury pesticides in vegetables and fruits exposed to sunlight for 5 minutes will be reduced by 60.

Vegetables that are convenient for storage should be placed at room temperature for about two days, and the average disappearance rate of residual chemical pesticides is 5.

Peeling method: Although the solubility of organophosphorus, organomercury and bacterium ester pesticides in water is very low, they are easily soluble in organic solvents or wax liquids, while the surface of vegetables is mostly waxy and easy to absorb pesticides. Therefore, vegetables that can be peeled, such as loofahs and pumpkins, should be peeled before eating.

If you are afraid of pesticide residues on melons, fruits and vegetables, generally vegetables need to soak for about 12 hours, you can dissolve most of the pesticide residues inside and outside the vegetables, the pesticide residues on the surface of melons and fruits only need to dissolve most of them in an hour, and the inside of melons and fruits needs to be placed naturally for more than 2 days before they can be safely eaten. However, it is recommended that it is best to scald it with boiling water before eating raw melons and fruits.

1. Water soaking washing method.

This method is mainly used for leafy vegetables such as spinach, lettuce, bok choy, etc. Generally, the surface dirt is rinsed off with water first, and then soaked in water for no less than 10 minutes. If necessary, fruit and vegetable cleaning agents can be added to increase the dissolution of pesticides.

Soak it in this way for 2 or 3 times, which can basically remove most of the residual pesticide components. Edible cabbage should be cut and soaked. Members of the public should pay attention to washing and soaking cabbage, broccoli and other vegetables before eating.

According to Professor Li Lizhen of the Department of Biology of the School of Life and Environmental Sciences of Shanghai Normal University, the cabbage butterfly is also known as the cabbage white butterfly, and its larvae are the common cabbage green worms. Found all over the country, it is a serious pest of cruciferous vegetables such as kale, cabbage, broccoli, cauliflower, romaine lettuce, etc. Although the cabbage butterfly itself is harmless, the cabbage insect bites the leaves, and the wounds on the bitten leaves are easy to induce soft rot.

2. Alkaline water immersion cleaning method.

Most organophosphorus insecticides can decompose rapidly in an alkaline environment, so soaking in alkaline water is one of the effective ways to remove pesticide residue contamination from vegetables. Add 5 10 grams of edible alkali to 500 ml of water to make alkaline water, put the vegetables after preliminary rinsing into alkaline water, according to the amount of vegetables with enough alkaline water, soak for 5 10 minutes and then rinse the vegetables with water, repeat the washing about 3 times The effect is better.

3. Light salt water immersion cleaning method.

Generally, vegetables should be rinsed with water at least 3 or 6 times, then soaked in lightly salted water for 1 hour, and then rinsed with water 1 time. For cabbage vegetables, you can cut them first, soak them in clean water for 2 hours, and then rinse them with water to remove residual pesticides.

Fourth, the washing water cleaning method.

Rice water is acidic, and organophosphorus pesticides will lose their toxicity when they encounter acidic substances. Soak in rice washing water for about 10 minutes and wash it with water to reduce the pesticide residue in vegetables.

5. Sunshine disinfection method.

Sunlight exposure to vegetables will decompose and destroy some of the pesticide residues in vegetables. It has been determined that the residue of organochlorine and organic mercury pesticides in vegetables and fruits exposed to sunlight for 5 minutes will be reduced by 60. Vegetables that are convenient for storage should be placed at room temperature for about two days, and the average disappearance rate of residual chemical pesticides is 5.

1. To clean cabbage and other leafy vegetables, you can remove the peripheral leaves, soak the inner leaves in warm water and then rinse them with running water one by one.

2. Green leafy vegetables such as spinach, chrysanthemum, chaffle, and bok choy can be cut off, put in water and shake and wash first, and then rinse with running water.

3. For cucumbers, green peppers, carrots, bitter gourds, etc., you can soak them in warm water for 1 2 minutes, and then scrub them with a soft brush.

One is saturated in light salt water.

Generally, vegetables are rinsed with water at least 3 to 6 times, then soaked in lightly salted water, and rinsed with water again. Vegetables can be cut open, soaked in water for 1 to 2 hours, and then rinsed with water to remove residual pesticides.

The second is alkaline water immersion.

Put a pinch of alkali powder in the water first, anhydrous calcium carbonate, glacial alkali or crystalline sodium carbonate, stir well, and then add vegetables. After soaking for 5 to 6 minutes, pour out the alkaline water and rinse it off with clean water. Baking soda can also be used instead, but the soaking time needs to be extended appropriately, generally about 15 minutes.

The third is boiling water.

The best way to remove pesticide residues is to blanch, such as green peppers, cauliflower, beans, celery, etc., and it is best to blanch them with boiling water before putting them in the pot. According to the test, this method can remove 90% of the residual pesticides.

Fourth, sunlight.

After vegetables are exposed to sunlight, a multispectral effect will occur, and some residual pesticides in vegetables will be decomposed and destroyed. It has been determined that the residue of organochlorine and organic mercury pesticides can be reduced by 60% when vegetables and fruits are exposed to sunlight for 5 minutes. Because the oxygen in the air and the chromase in vegetables have a certain decomposition effect on residual pesticides, after purchasing vegetables, they should be placed at room temperature for about 24 hours, so that the average disappearance rate of residual pesticides is 5%.

Fifth, soak in rice water.

Because most of the pesticides in China are used to kill insects, these pesticides will lose their toxicity when they encounter acidic substances, so the vegetables are soaked in rice water for about 10 minutes and then washed with water, which can reduce the residual pesticides.

1. Leafy vegetables: The classification of vegetables is relatively wide, but we commonly have leaf-based vegetables, greens, cabbage, leeks and so on. This type of vegetable has its roots removed, then washed under running water and soaked in salt water to destroy bacteria.

2. Melons and eggplants: melons and fruits are also popular with everyone, such as eggplants, green peppers, pumpkins, loofahs and so on. This type of vegetable is the best to clean, we first remove its outer skin and then wash it to avoid the loss of nutritional value of the food.

Eggplant is not needed because its skin is nutritious.

3. Fresh beans: There are many foods of beans, edamame, lentils, peas, etc., they all have skins, some can be eaten, some are not edible, and those that can be eaten must be cleaned.

4. Cruciferous: This kind of vegetables have become more and more popular in recent years, including cabbage, broccoli and other foods. They are very high in anthocyanins and can resist cancer, and when we wash them, we can pick up all their leaves and wash them one by one.

5. Rhizomes: This kind of food is that the fruit grows in the soil, there are radish, yam, bamboo shoots and other foods, growing in the soil, then it will have a lot of pesticide residues, so this kind of food must be washed well, but also soaked in salt water. The outer skin is removed and then washed.

Most of the vegetables on the market have residual pesticides, so we must pay attention to cleaning, how to wash vegetables to be clean? Here's what I shared, let's take a look.

Bitter melon:Its pesticide residues are distributed in its concave and convex surfaces and crevices, which need to be rinsed with a toothbrush and soaked in baking soda, in addition, it is recommended to blanch the bitter gourd before eating.

Cucumber:Cucumbers can be washed with a pinch of salt, peeled and then eaten.

Green peppersTomatoesetc.:When spraying pesticides, they are generally sprinkled from top to bottom, and residues are most likely to be found on the pedicles. When washing, it is best to remove the pedicle, remember to wash it well and then cut it, otherwise pesticides will enter through the incision.

Leafy vegetables:After buying the leafy vegetables home, spread them out for half a day to allow some of the pesticides to evaporate. Sunlight exposure can decompose pesticides and destroy them, and after five minutes of exposure, the organochlorine content can be greatly reduced.

Rape:When washing vegetables, cut more than one part from the root upwards so that each leaf is scattered and disconnected. The root part is recommended to be discarded.

MushroomsAfter adding starch to the water, stir it in one direction with your hands to form a centrifugal force, which is easier to wash off the residue between the crevices.

Nightshade cruciferaceae:After rinsing, soak in rice washing water or baking soda water, about 20 minutes, break into small pieces and rinse.

Soak in water and scrub

Soaking and scrubbing with water can reduce the amount of pesticide residues, and the longer the soaking time, the less pesticide residues. Tests have proved that 15%-60% of pesticide residues can be removed by soaking vegetables in tap water for 10-60 minutes and then slightly scrubbing. Soak with a special vegetable and fruit detergent for reducing pesticides.

Attachment is more effective.

Heat at high temperatures

Experiments have proved that some heat-resistant vegetables, such as cauliflower, beans, green peppers, celery, etc., can reduce pesticide residues by about 30% after washing and then scalding with boiling water for a few minutes, and then 90% of the pesticides on vegetables can be removed by cooking at high temperatures.

Wash the vegetables in rice and wash the vegetables

It is best to use the first one or two rice washing water, because the surface of the rice contains potassium, so the first one or two rice washing water will be weakly acidic, but then it will begin to change to alkaline, and pesticides will only lose a certain toxicity in acidic substances.

Sun exposure

Sunlight exposure can decompose and destroy some pesticides in vegetables. It has been determined that the residue loss of organochlorine and organic mercury pesticides can reach about 60% when vegetables are exposed to sunlight for 5 minutes.

The above is the cleaning method of different types of vegetables, if this kind of cleaning is not enough for you to rest assured, it is better to put the vegetables into boiling water before putting them in the pot, so that you can achieve the effect of disinfection and sterilization.