Can you wash vegetables in salt water? Baking soda salt mixed washed vegetables can not be eaten

Salt water can be used to reduce inflammation and sterilization, and can be used to clean green vegetables. When washing vegetables, adding a little salt to the water will make it cleaner.

Salt, that is, sodium chloride, is relatively stable in nature, and the aqueous solution is neutral, it is difficult to have a chemical reaction with pesticides and other chemicals, and of course, it does not play a role in removing pesticides.

Adding a little salt when soaking fruits and vegetables is not much different from soaking them in water. At present, the toxicity of pesticides allowed by the state is relatively low, and there are strict regulations on pesticide residues in vegetables and fruits, and the fruits and vegetables themselves can be degraded to a certain extent of pesticides, so the fruits and vegetables bought back can be eaten with clean water with good cleaning, you can rinse them with running water first, then soak them for 15 minutes, and then rinse them with running water after taking them out. Note that it is not that the longer the soaking time, the more pesticides will be removed, on the contrary, prolonged soaking will cause the pesticides to be reabsorbed by the fruits and vegetables.

It is correct to soak the vegetables in salted water before washing them. Soaking in light salt water: Generally, vegetables are rinsed with water at least 3 to 6 times, then soaked in light salt 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.

Vegetables that can be washed with salt water, especially some leafy vegetables, should be washed with light salt water.

Soaking is good for removing pesticides and small insects from vegetables.

Yes, light salt water can remove the dirt on the vegetables and play a role in disinfection.

You can put some salt when washing vegetables, so that you can effectively remove pesticides and small insects and other dirty things in the dishes, I am willing to put some salt to soak when washing vegetables, but don't put too much.

Yes, but try not to put too much.

Salt and baking soda should not be used to wash vegetables. Washing vegetables with salt and baking soda will cause the loss of nutrients in the dish itself. Sodium bicarbonate is commonly known as baking soda.

Baking soda is tiny white crystals that are less soluble in water than sodium carbonate. It is also an industrial chemical. Sodium bicarbonate is an acid salt formed after neutralization of strong alkali and weak acid, which is weakly alkaline when dissolved in water.

This property allows it to be used as a leavening agent in the food production process.

Baking soda + salt.

Everyone knows that baking soda has a strong cleaning ability, and we sometimes use baking soda to clean oily kitchen utensils at home. In fact, we can also do the same when we wash green vegetables.

Put a spoonful of salt and a spoonful of baking soda in a basin, stir well, and then add our processed greens, so that they can be removed after soaking for about 5 minutes, and then rinsed again. Salt has a bactericidal effect, so the combination of salt and baking soda can clean the greens.

It is best recommended that salt and baking soda should not be used at the same time to cook, because the taste and texture of the food are not matched enough to achieve the ideal eating effect.

Salt has the functions of clearing heat and detoxifying, cooling blood and moistening dryness, nourishing kidneys and laxatives, and strengthening teeth. In addition to this, salt has a good bactericidal effect. When suffering from trauma, the wound can be treated with saline to prevent bacterial infection, and it can also be used to handle food to prevent food from spoiling.

It can also be mixed with low-concentration salt water for cleaning**, removing stains, making ** look more delicate and beautifying**.

It is best not to use baking soda at the same time to wash vegetables frequently, otherwise it will lead to water loss in the body, I hope mine will help you!

OK.

But baking soda and salt washing are almost the same, and there is no need to use both at the same time, some things are too much.

Yes, it can be used to wash vegetables and sterilize to remove pesticide residues.

Yes, baking soda is generally fine. Pesticide residues are acidic, and baking soda is alkaline.

Put one of the soda and salt and you can wash the vegetables.

Summary. Hello, adding a little salt when washing vegetables can help eliminate pesticide residues.

In addition to washing, there are ways to help remove pesticide residues from vegetables. For example, freshly picked vegetables are left in the air for 24 hours, so that some pesticide residues can be broken down into substances that are harmless to humans. Non-perishable vegetables like winter melon can be left out for a while.

In addition, through ultraviolet irradiation in the sun, 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 remove residual pesticides.

When washing vegetables, the best way is to add a pinch of salt, baking soda to the water, soak the vegetables for 10 to 15 minutes, and then rinse them with running water. Light salt water can quickly dissolve pesticides in water, play a role in sterilization and pesticide residue removal; Baking soda is alkaline, and using it to soak vegetables with pesticide residues can make the pesticide lose its toxicity.

What are the benefits of putting salt in the washing of vegetables?

Hello, adding a little salt when washing vegetables can help eliminate pesticide residues In addition to cleaning, there are also ways to help remove pesticide residues from vegetables. For example, freshly picked vegetables are left in the air for 24 hours, so that some pesticide residues can be broken down into substances that are harmless to humans. Non-perishable vegetables like winter melon can be left out for a while.

In addition, through ultraviolet irradiation in the sun, 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 remove residual pesticides. When washing vegetables, the best way is to add a pinch of salt, baking soda to the water, soak the vegetables for 10 to 15 minutes, and then rinse them with running water.

Light salt water can quickly dissolve pesticides in water, play a role in sterilization and pesticide residue removal; Baking soda is alkaline, and using it to soak vegetables with pesticide residues can make the pesticide lose its toxicity.

I hope the above is helpful to you If you are satisfied with me, please give me a thumbs up

Dried pickles are a dish that is particularly popular in the south, and nowadays, the fragrant roast pork with dried vegetables has also aroused the appetite of the northerners. Some people like to soak them in cold water for hours or even overnight, and then cook them the next day. It is very unscientific to do so.

Soaking dry pickles with cold water for a long time is easy to produce a large amount of nitrite. The harm of nitrite to the human body is well understood. Secondly, a large amount of ingestion can cause acute poisoning, which is life-threatening, and a small amount of ingestion can accumulate in the body and induce cancer.

Relevant experiments have proved that the nitrite content of dried pickles soaked in cold water is milligrams per kilogram after 8 hours, up to milligrams after soaking for 20 hours, and up to milligrams after soaking for 24 hours, such a high content of dried cabbage roots.

Ben can no longer be eaten.

The correct method of soaking dried pickles should be: soak them in boiling water, which is convenient for quick forks, and boiling water can kill the bacteria polluted in the process of drying dried vegetables, and basically no nitrous salts are produced. Therefore, boiled water should be used instead of cold water for soaking dry pickles.

The best orange branch is to wash it with warm water tribes. Our family cooks dried pickles every year, and we also dry them. If dried pickles are washed in boiling water after drying, the taste of the pickles will change and some nutrients will be lost.

If you wash it with cold water, the dust that adheres to the surface of the pickles will not be easily washed away. Our family Zhaoshen has always washed with warm water, but the dried vegetables are soaked in cold water first, about an hour or so, and then washed with warm water.

To make dried salted vegetables, be sure to wash them with cold water after drying.

Because boiling water can damage the active ingredients of the dish and lead to the loss of salt.

Because when the pickled products are pickled, a certain amount of spices and salt flavor are added, and if they are cleaned when they are out in the sun, part of the spices and salt will be cleaned, and the moisture content of the pickled products will also be increased, which will affect the taste of the pickled products will become lighter, and when they are eaten freely, they will feel that the pickled products are not pure and fragrant.

And in storage is not conducive to the preservation of the judgment, if stored for a long time, there may be maggots cracked (if not placed in the refrigerator).

Of course, it is washed in cold water and soaked.

Three or four hours before it can be used.

Hello dear, according to the official inquiry, baking soda salt mixed with washed dishes can of course be eaten, the chemical name of baking soda is sodium bicarbonate, which is weakly alkaline and is often used in food to neutralize acidity. However, there are many acidic pesticides, and in an alkaline environment, the degradation rate will be faster. For example, the insecticide marathon commonly used in cruciferous vegetables or leafy vegetables has a semi-degradation cycle of six days in the pH7 environment and only half a day in the PH9 food semi-degradation cycle.

However, washing vegetables is usually completed in ten minutes, so the effect of using baking soda in a short time may not be better than rinsing with water. During the epidemic, we should pay attention to prevention and control, I hope that I can help you, and I wish you a happy life<>

Summary. Due to the loss of more water, vegetables wilt, if you soak it in 2% light salt water or 1% salt water, the vegetables will also be watery, and the freshness will be very high. After the vegetables are soaked in salt water, the fertilizer can be mixed with other residues into the water to make the vegetables and fruits clean, and it is not easy to harm physical and mental health after eating.

Due to the loss of more water, vegetables wilt, if you soak it in 2% light salt water or 1% salt water, the vegetables will also be watery, and the freshness will be very high. After the vegetables are soaked in salt water, the fertilizer can be mixed with other residues into the water to make the vegetables and fruits clean, and it is not easy to harm physical and mental health after eating.

The main three points are preservation, virus killing and dissolving fertilizer and pesticide particles.

Incorrect, salt water can make insect eggs, borers, etc. easier to fall, but salt will reduce the cleaning ability of water, and if the concentration of salt is too high, it will form osmotic pressure, so that pesticides in the water will enter the vegetables and fruits, which is counterproductive.

Wash vegetables properly:

1. 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 depression, brush it a few times, and then rinse it with water, and if necessary, you can also peel and wash it.

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

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