In life, whether to wash vegetables first and then cut or cut them first and then wash

Wash first and then cut, otherwise the nutrients will be lost with the incision when washing.

It should be washed first and then cut, so that the loss of nutrients in vegetables is less than that of cutting first and then washing. Of course, some starchy ones such as potatoes have to be cleaned again after cutting.

Wash first and then cut, so as to avoid the loss of nutrients and vitamins with the incision when washing, the key is that you live a hygienic life, you must ensure that the cut is clean!

Generally, it is washed first and then cut to prevent nutrient loss.

Cleaning vegetables in life is generally washed before cutting, because some vegetables are easy to lose nutrients and vitamins after cutting and then washing.

For example, if it is a potato, you are washing it after cutting, so it is easy to wash off its original elements, so that the nutritional value is not so high.

The knife needs to be clean, only wash it first, before cutting, and if you cut it first, you can leave bacteria on the knife.

Cutting and washing before washing can wash away the mud from the roots, so it's best to rinse it.

Wash before cutting so that you don't waste nutrients on the dish.

I think it's supposed to be washed first and then cut, because if you cut it first, you lose the nutrients in the vegetables when you wash it.

Personally, I think that it is necessary to wash it first and then cut it.

Wash the vegetables before cutting them to keep them nutritious.

Wash before cutting. Cutting and washing first will cause nutrient loss, and at the same time, it is not good for vegetables to come into contact with unclean water.

Different dishes in different ways.

Wash before cutting: Cowpeas, beans, etc. are intact before cutting.

Cut before washing: potatoes, eggplant, celery, etc., still have dirt after cutting.

Cut first and then wash, there will be less work and cleaner.

It should be washed first and then cut, or if it is not contaminated after cutting, it will also be contaminated.

For example, leeks need to be washed and then cut, and beans need to be cut and then washed, so you need to decide whether to wash and then cut according to what you are cooking.

Most of them are washed first and then cut.

It depends on what kind of dish is generally washed first and then cut, some like potatoes are cut and washed.

It is recommended to wash the cabbage first and then cut it. Now let's learn a little about cabbage.

First, wash before cutting. Generally, vegetables are washed and cut before cooking to ensure that nutrients are not lost, and this is also the case when cooking Chinese cabbage. Due to the vitamin C in Chinese cabbage

and other nutrients are easily soluble in water, and if you cut them and then wash them, these nutrients are easily lost.

Second, add vinegar to cooking. When cooking Chinese cabbage, it is necessary to put some vinegar appropriately, both in terms of taste and in terms of protecting nutrients. Vinegar can make the calcium, phosphorus, and iron elements in Chinese cabbage.

It is broken down so that it is well absorbed by the body. Vinegar can also coagulate the protein in Chinese cabbage without spilling and losing.

Third, blanch with boiling water. Usually people make Chinese cabbage, sometimes with hot water, sometimes not hot. Researchers have found that blanching Chinese cabbage with boiling water is good for protecting the vitamin C in it.

If it is scalded with hot water, it is best to use boiling water. Because, by heating, Chinese cabbage can produce an oxidase, which has a strong destructive effect on vitamin C. This oxidase enzyme is most active at 65 and is destroyed at 85.

Therefore, when blanching Chinese cabbage with hot water, you must use boiling water, not warm water, only in this way can you protect the vitamin C in Chinese cabbage from being destroyed. The vitamin C in Chinese cabbage is relatively stable, however, don't boil cabbage for too long, and vinegar can be put later.

Ingredients needed: water, salt, lettuce.

The first step, first, cut off the head of the lettuce, as shown in the picture below:

The second step is to break the leaves and clean the sediment or dirt inside, as shown in the figure below

The third step is to put the lettuce in clean water, add salt and soak for about 5 minutes, as shown in the figure below

Fourth, rinse with water again and drain it in the leaky vegetable basket, as shown in the figure below

Proper washing method.

**01 Stems and melon vegetables.

For cucumbers, green peppers, carrots, bitter gourds and other stems and melon vegetables, you can put on the washing spirit and soak it in warm water for 1-2 minutes, then scrub it with a soft brush and rinse it with water.

02 Wrap leafy vegetables.

For leafy vegetables such as Chinese cabbage and cabbage, the outer leaves can be removed, and the inner leaves can be soaked in warm water and then rinsed with running water one by one.

**03 Small-leaved greens.

The spinach, chrysanthemum, chicken hair, cabbage and other green vegetables with small leaves can be cut off, put in water and shaken to clean, and then the roots are rinsed in front of the faucet upwards, and the residual pesticides are removed through the impact and vibration of the water.

04 Cauliflower.

Vegetables such as beans and cauliflower can be scalded with boiling water after washing, which can also remove residual bacteria and pesticides.

Summary. Hello dear, I'm Xiaodu, I'm happy to answer for you<><

This is because washing vegetables with water before cutting them reduces the loss of vitamin C and other water-soluble vitamins. On the contrary, if you cut and then wash, and chop very finely, and then soak the cut vegetables in water for a long time, increase the wound surface of the vegetables and the area and contact time between the vegetables and water, which will inevitably make vitamin C and other nutrients dissolved in a large amount of water, resulting in the loss of nutrients.

Why do vegetables generally have to be washed first and then cut?

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This is because washing vegetables with water before cutting them reduces the loss of vitamin C and other water-soluble vitamins. On the contrary, if you cut and then wash, and chop very finely, and then soak the cut vegetables in water for a long time, increase the wound surface of the vegetables and the area and contact time between the vegetables and water, which will inevitably make vitamin C and other nutrients dissolved in a large amount of water, resulting in the loss of nutrients.

In addition, the contact surface between fresh vegetables and the air after being cut increases, and if they are left for too long, the vitamin C in the broken cells of the vegetables will oxidize in the air, which will also cause the loss of nutrients. Therefore, when cooking vegetables, the correct way to do this is to wash them before cutting them

Summary. Hello dear, it's a pleasure to serve you. Vegetables are generally washed before cutting for the following reasons. 1.Contaminating cutting boards. If the vegetables are not washed, the dirt on them will contaminate the cutting board. Such as soil, fertilizer, manure.

Hello dear, it's a pleasure to serve you. Vegetables are generally washed before cutting for the following reasons. 1.Contaminating cutting boards. If the vegetables are not washed, the dirt on them will contaminate the cutting board. Such as soil, fertilizer, manure.

2.Contaminating the inside of vegetables. When cutting vegetables, if the inner skin of the vegetables is not cleaned, the area of contamination will be increased.

3.Therefore, when cutting ordinary vegetables, they are generally washed first and then cut. This minimizes the level of contamination.

Of course, it is washed first and then cut, so that the dish can retain its original flavor, so that it is delicious, and after cutting, many things in it will be washed out, and the dish will be damaged.

Personally, I think it should be washed first and then cut, after all, there are a lot of pesticide residues in today's dishes, and only if they are washed and then cut, they will not be polluted.

Vegetables should be washed before cutting to ensure that the nutrients are retained, and if they are cut and then washed, the nutrients will be lost.

There is a scientific reason why vegetables are washed first and then cut. Because vegetables contain a lot of inorganic salts and vitamins. In terms of the solubility of vitamins, they can be divided into two types: fat-soluble and water-soluble.

If the vegetables are cut and then washed, a large amount of inorganic salts and water-soluble vitamins will be lost from the cut surface with water. Some people also chop vegetables and soak them in water for a long time; Some people chop the vegetables and blanch them with boiling water to squeeze out the juice. In this way, the nutrients in the vegetables are easily lost.

In addition, if the fresh vegetables are left for too long, the oxidase enzyme of vitamin C released by the vegetable cells can also promote the oxidation of vitamin C in the air, thereby increasing its loss.

High heat can also make some water-soluble vitamins lose with water vapor, and high heat itself can also destroy vitamins, so the principle of cooking vegetables is: wash first and then cut, cut and do it, and fry quickly. In this way, the dishes of the World Foundation are not only fresh and tender in color, crispy and delicious, but more importantly, the gamma vitamins can be preserved by 60% and 70%, riboflavin and carotene can be retained by about 80%, and calcium, iron, and vitamin D can also reduce the loss.