How to wash vegetables, how to wash vegetables

Cucumbers, green peppers, bitter gourds and other stems and fruits and vegetables, soak them in warm water for 5 minutes before washing, add some baking soda to the warm water, and then gently scrub them with a softer brush, and then rinse them with water.

For cabbage, cabbage and other leafy vegetables, remove the rotten leaves around them and wash them with warm water to prevent contamination. At the same time, it is best to wash it one by one.

Some non-perishable vegetables such as winter melon and pumpkin do not need to be eaten immediately after picking, but should be left in the air for more than a day before eating, so that the pesticides in them can be slowly decomposed.

Celery, cauliflower, beans and other general vegetables, these vegetables generally contain pesticide residues, so rinse them with water before eating, then blanch them with boiling water, and then rinse them with water before processing.

For mushrooms and other mushrooms, rinse them with running water and soak them in baking soda for five minutes. Be careful not to use detergents such as detergents, and do not remove mushroom stems to prevent new contamination.

Leafy vegetables such as spinach, after removing the roots, rinse them with shaking in clean water, and then rinse them with running water, if possible, it is best to wash these large leaves one by one.

The best way is to wash off the dust that may be contaminated with running water and soak for a while before washing carefully (in addition, it should also be noted that vegetables should be washed before cutting, rather than cutting and washing).

Leafy vegetables: cabbage and other leafy vegetables, you can remove the outer leaves, soak the inner leaves in warm water and then rinse them with running water one by one.

Leafy vegetables: such as Qingjiang cabbage, small cabbage, etc., should be cut off near the roots, the leaves should be separated, and carefully rinsed under the faucet (pay special attention to the cleaning of the part close to the root).

Flowers, fruits and vegetables: such as bitter gourd, courgette (cucumber), etc., if you need to eat with the skin, you can use a soft brush, gently brush with running water, and such as sweet pepper (green pepper) has a sunken fruit pedicle, easy to deposit pesticides, should be cut off before rinsing. If necessary, blanch it with hot water.

Root vegetables, such as radish, potatoes or choy sum, can be washed with a soft brush directly under the tap under running water before peeling.

Vegetables harvested continuously:

For example, beans, beans, beans, beans, leeks, courgettes, cucumbers, kale, etc., due to the long harvest period, in order to prevent the immature parts from suffering from insect pests, pesticides must be sprayed continuously, so there is a greater chance of pesticide residues, so it should be cleaned several times.

Vegetable peeling method:Chemicals such as pesticides remain on the surface of vegetables, as well as various bacteria. For example, the surface of vegetables such as carrots, white radish, potatoes, lettuce, onions, loofahs, winter melons, and gourds can easily absorb pesticides and bacteria.

Therefore, vegetables that can be peeled should be peeled before eating.

Caustic washing method:Most organophosphorus insecticides decompose rapidly in an alkaline environment. Method:

Add 5 10 grams of edible alkali to 500 ml of water to prepare alkaline water, put the vegetables after preliminary rinsing into alkaline water, soak for 5 15 minutes, then rinse with water, and repeat washing about 3 times, which can remove most of the residual pesticides on the vegetables.

Blanching with hot water:Because some pesticides can be decomposed when heated, such as green peppers, cauliflower, beans, celery and other vegetables, it is best to blanch them with hot water before stir-frying or burning them in the pot, which can remove more than 90% of the residual pesticides.

Sun Exposure Method:The use of multispectral effect in sunlight will decompose and destroy some residual pesticides in vegetables. Vegetables that have been dried by sunlight have less pesticide residues.

In addition, after purchasing vegetables, they can be left at room temperature for about 24 hours, and the average disappearance rate of residual chemical pesticides is 5%.

Cleaning method with salt water:Pesticides remaining on the skin of vegetables can be washed with 1% 3% light salt water to achieve good results, and in addition, vegetables harvested in autumn often hide various small insects in the root area or the back of the leaves, and they can be easily removed by washing vegetables with fresh water.

In addition, washing vegetables with rice washing water can remove some of the pesticides that remain on the vegetables. At present, most of the organophosphorus pesticides such as methamidophos, phosphine, dichlorvos, dimethoate and other organophosphorus pesticides are used to kill insects, and these pesticides will lose their toxicity when they encounter acidic substances, so soaking vegetables in rice water can also reduce residual pesticides.

Although the cleaning of vegetables seems simple, in the cleaning process, it is really clean without affecting its nutrition and cooking, and it is necessary to pay attention to some methods and skills and choose the right cleaning equipment, and vegetables should not be soaked in cold water for a long time. Some people think that if you want to clean vegetables, you must first soak them in cold water for a period of time, which is unscientific. Because the vitamins contained in vegetables are highly soluble in water, they can lose more than 90% of their vitamins when soaked in cold water for a long time.

Therefore, vegetables should generally not be soaked in cold water for a long time. So how do you wash vegetables properly? Different vegetables can be cleaned with different methods and equipment.

Let's briefly introduce the following kinds of vegetable cleaning equipment.

For cucumbers, eggplants, tomatoes, green peppers, peppers, cucumbers, bitter gourds and other stems and melon vegetables, you can use the bubble brush all-in-one machine to clean, or you can use them separately. First, soak and clean with a bubble cleaning machine (can be warmed water) for 1-5 minutes, and then automatically upgrade to the brush cleaning machine, and use a wavy soft brush for rolling brushing, especially in the depression, the soft brush can be fully contacted, and the cleaning effect is better. The brush is equipped with a spray device to wash away dirt on the surface of the material.

For potatoes, taro, carrots, ginger, sweet potatoes and other root vegetables, you can use a bubble cleaning machine and a brush cleaning machine to clean it, and if necessary, you can also use a hair roller peeling cleaning machine and a bubble rinsing machine to clean it. First of all, the rotation of the hair roller drives the material to continue to roll and rub against each other, when the brush roll is in contact with the material, it can brush the sediment on the surface of the material or rub the skin of the material, and at the same time, the nozzle on the stainless steel water pipe above continuously sprays out the water flow to wash down the sediment and dander on the material. Then, the material enters the bubble cleaning machine through the hoist for surf cleaning.

For leafy vegetables such as Chinese cabbage and cabbage, the peripheral leaves can be removed, and the internal leaves can be soaked in a bubble cleaning machine (warm water) water bath, and then lifted into the high-pressure spray cleaning machine, and rinsed with spray water one by one. The spinach, rape, chrysanthemum, cabbage and other green vegetables can be cleaned by multiple bubble cleaning machines, and the vegetables can be cleaned by bubbling, surfing, spraying, etc. First of all, the roots are manually removed, and then the vegetables are poured into the cleaning tank, and the vegetables are bubbled and shaken in the water for cleaning, and then transported to the lifting place and then washed with clean water, through the tumbling impact of the water and the vibration when the bubbles burst, the soil, impurities and residual pesticides can be removed.

At present, vegetable pollution caused by pesticide residues is not uncommon, so how to prevent and remove vegetable pesticide residues and eat safe vegetables? The Food and Drug Administration introduced 5 ways to clean vegetables:

Soak 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.

Alkaline water soaking. Put a pinch of alkali powder, anhydrous calcium carbonate or glacial soda, and crystalline sodium carbonate in the water, stir well, and then add the 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.

Blanch in boiling water. The best way to remove some residual pesticides 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.

Sunlight Vegetables can occur more when they are exposed to sunlight.

Spectral effect, part of the 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 the vegetables have a certain decomposition effect on the residual pesticides, after purchasing vegetables, they should be placed at room temperature for about 24 hours, so that the average disappearance rate of residual chemical pesticides is 5%.

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.

Add a drop or two of detergent specifically designed to wash vegetables.

Here's how to clean vegetables:

1.Soak the vegetables in clean water for a while to allow dirt, sand and other impurities to come out.

2.Scoop up the vegetables and rinse them with running tap water, taking care to wash them to a corner of each hail.

3.For leafy vegetables, wash them one by one and gently scrub them with your hands.

4.For root and sail vegetables, such as radishes and potatoes, scrub them with a brush or cloth.

5.After washing, rinse again with clean water to ensure that there is no mud or detergent left on the surface of the vegetables.

6.Finally, dry with kitchen paper or a towel and use it or store it in the refrigerator.

Many people are accustomed to soaking the vegetables they buy home in water, and a soak is an hour or two, thinking that the longer the soaking time, the cleaner the residual pesticides will go, but in fact, this method is not scientific. How to make the most correct way to clean vegetables, you might as well read on.

If the vegetables are soaked in water for a long time, the residual pesticides such as organochlorine and organophosphorus will decompose in the water, forming a certain thick mass and rolling degree, and the vegetables will be soaked in it, and the surface will be pesticide residues.

In particular, leafy vegetables such as cabbage and spinach are soaked for a long time and do not do much to remove residual pesticides.

Light salt water can quickly dissolve pesticides in water, which plays the role of sterilization and removal of residual pesticides, but soaking vegetables in it for a long time will also be counterproductive.

There are also some people who like to cut the vegetables into small pieces before soaking, which is completely unnecessary and will only cause the nutrients in the vegetables to be lost.

So how do you wash vegetables properly? Different vegetables can be collapsed in different ways.

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, and then scrub it with a soft brush, especially the depressions, brush a few more times, and then rinse with water, if necessary, you can also peel and wash.

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.

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.

In addition to washing, there are also ways to help remove pesticide residues from vegetables.

Freshly picked vegetables are left in the air for 24 hours, and some residual pesticides can be broken down into harmless substances to the human body, so non-perishable vegetables such as winter melon can be left properly for a period of time.

In addition, through ultraviolet light, some residual pesticides in vegetables can also be decomposed and inactivated.

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