Is it good to eat green vegetables in advance?

The correct process for washing vegetables turns out to be like this.

Vegetables should be rinsed with water before cooking, but you may not know the correct process for washing vegetables.

The correct process method for washing vegetables.

1.The greens bought back are first put in the sun for five or six minutes, and then they should be soaked in clean water for five minutes before rinsing, or you can choose to wash them with rice water or 5% raw salt water, which can dissolve the pesticides on the vegetables in the water. If there is a lot of dirt on the dish, you can use baking soda to wash the vegetables, because many vegetables are sprayed with emulsifiable butter, and these oily pesticides cannot be dissolved in water, so we can effectively remove the dirty things in the vegetables after adding a small amount of baking soda to the water.

2.After soaking the vegetables, take them out and drain them, then rinse them with water for a few minutes. Set aside again and wait until the water is completely drained again before starting to chop and stir-fry.

3.When you wash vegetables, you need to pay attention to it, if it is a vegetable with roots, you should not remove the roots when washing vegetables, otherwise, pesticides and other impurities will enter the inside of the vegetables along the damaged places, so that the vegetables will not be clean.

The process and method of washing vegetables are actually very simple, but there are a few small tips that everyone must pay attention to, otherwise it will affect the health of the human body.

Greens are best in time! It is safer to eat after soaking in the first half hour, and it is safer to wash the residual pesticides before cooking.

The greens are cooked in advance, so that they can be fried more quickly.

It is safer to soak the vegetables half an hour before eating them, and it is safer to wash the residual pesticides before cooking.

How to clean the greens:

1.Soak the vegetables for 5 minutes and then rinse, or soak them in rice washing water to neutralize the toxicity of pesticides.

2.Wash the vegetables with 5% salt water.

3.wash vegetables with baking soda; Nowadays, the vast majority of pesticides used in vegetable farmers are emulsifiable concentrate, because pesticides with too good water melt are hit, and they will be beaten in vain when it rains. Most of the pesticides in the form of emulsifiable concentrate will be soluble in alkaline solutions, and although chemical reactions will also occur, the substances produced are harmless.

The method is to rinse the surface of the vegetables first, then soak them in baking soda (usually 500 ml of water add 5 to 10 grams of baking soda) for 10 to 20 minutes, and then rinse them with water.

4.Some heat-resistant vegetables, such as cauliflower, beans, celery, etc., can be scalded with boiling water for a few minutes after washing, which can reduce the amount of pesticides by 30%, and then after high-temperature cooking, 90% of pesticides can be removed;

5.Give the vegetables a lot of sun. It has been determined that the residue of pesticides such as organochlorine and organic mercury can be reduced by about 60% when vegetables are exposed to sunlight for 5 minutes.

Giving vegetables sunlight is also one way to do it. Therefore, fruits and vegetables that are easy to preserve and are not afraid of the sun can be stored in a sunny and ventilated place for a period of time.

Suitable for apples, kiwifruit, winter melon, etc., generally speaking, the volatilization period of pesticides is 7 to 15 days. Of course, the scope of application of this method is relatively narrow, and the effect is average.

6.Usually 80% of pesticide residues are on the skin, and the other 20% is in the pulp, so some fruits and vegetables that can be peeled and eaten, such as apples, peaches, cucumbers, eggplants, etc., are best peeled before eating.