Washing vegetables is a very important part of food safety, how to wash vegetables correctly?

The correct way to wash vegetables is the following:

01. You can use the sunshine disinfection method to wash vegetables.

According to the relevant test data, vegetables and fruits can be reduced by about 60% when exposed to sunlight for 5 minutes. If it is those vegetables that are easier to store, then you can leave them at room temperature for about 2 to 3 days, so that the residual chemical pesticides in them will disappear by 5%. <

02. You can wash vegetables with rice washing water.

Rice water is actually acidic, and many organic pesticides will lose their toxicity after encountering acidic substances, so you can use this property of rice water to clean vegetables and fruits. Generally, the vegetables are soaked in rice washing water for about 10 to 15 minutes, and then taken out and washed with water, so that the pesticide components in them can be reduced. <>

03. You can use light salt water to clean.

Rinse the vegetables with water several times, about 3 or 6 times, then soak the washed vegetables in light salt water for 60 minutes, and then take them out and rinse them again with water after soaking. If it is a cabbage, you can cut it first and soak it in lightly salted water for two hours. <>

04. Vegetables can be cleaned with alkali.

When washing vegetables, add a pinch to the waterAlkaliPowder or add a pinch of sodium carbonate, stir well, soak the vegetables in water for about 5 minutes, and then take them out and wash them with water. If you don't have alkali at home, you can also use baking soda instead, but the soaking time is slightly longer, at least about 15 minutes. <>

05. You can scald it with boiling water.

Some vegetables can be washed with boiling water, such as green peppers, beans and celery, which can be scalded with boiling water first, so that at least 80% of the residual pesticides in them can be removed.

It should be soaked in water for a while, and then rinsed with plenty of water, so that the vegetables are cleanest.

1. Check whether there is a place that is difficult to clean, and if there is a dish, ensure that the connection of the dish can be cleaned; 2. Clean every corner of the dish; 3. After cleaning, rinse the dishes, so as to ensure that the vegetables are clean.

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.

If you want to wash the vegetables correctly, first of all, we should rinse the vegetables with water at least 3 or 6 times, then soak them in light salted water, soak them for about an hour, and then wash them with water again.

Cleaning refers to what means are passed without affecting food safety and hygiene.

Hello dear kiss . Food safety and hygienic cleaning: 1 refers to the treatment method of removing dust, debris, dirt or other undesirable substances that may contaminate food.

2. Disinfection: refers to the appropriate treatment of chemical substances (or) physical methods that conform to food hygiene to effectively kill harmful microorganisms, but do not affect the quality or safety of food. 3. Food Grade Detergent:

Refers to detergents that are directly used to clean food equipment, utensils, containers and packaging materials and do not endanger food safety. 4. Foreign matter: refers to the dirt or disgusting substance that is mixed or adhered to the raw materials, semi-finished products, finished products or packaging materials in the manufacturing process, and even causes the food to lose its hygienic wild dates and safety.

5. Pests: refers to small animals or insects that can directly or indirectly contaminate food or spread diseases, such as: rats, cockroaches, mosquitoes, flies, bed bugs, fleas, lice, etc.

6. Harmful microorganisms: microorganisms that cause food spoilage, deterioration of quality or endanger public health. 7 Food utensils:

Refers to instruments, tools or utensils that come into direct contact with food or food additives.

Summary. Pro, vegetables must be selected and cleaned before eating. Vegetables are selected to remove problems and defects on the vegetables, such as leaf wilting, leaf yellowing, insect damage, disease spots, etc.

This ensures the quality and safety of the vegetables to be eaten, and avoids eating vegetables that are harmful to health. Vegetables are washed to remove impurities and pesticide residues on the surface. The surface of the vegetables can be rinsed with clean running water, focusing on the hollows of the leaves and flowers.

For some vegetables with thick leaves, you can soak them in water for a period of time, settle the silt at the bottom, and then take out the vegetables and rinse them. It is important to note that when washing vegetables, use clean water and avoid using untreated and unclean water. Removing the part on the vegetable is called vegetable selection, while vegetable washing is the process of cleaning the surface of the vegetable, and the two processes are carried out separately when processing the vegetable.

4.Before the vegetables are eaten, they must go through () and () the part of () is to remove the (), and the washing of vegetables is to be washed off-

Pro, vegetables must be selected and cleaned before eating. Vegetables are selected to remove problems and defects on the vegetables, such as wilted leaves, yellowed leaves, insect sparrows, and diseased spots. This ensures the quality and safety of the vegetables to be eaten, and avoids eating vegetables that are harmful to health.

Vegetables are washed to remove impurities and pesticide residues on the surface. The surface of the vegetables can be rinsed with clean running water, focusing on the hollows of the leaves and flowers. For some vegetables with thick leaves, you can soak them in water for a period of time, settle the silt at the bottom, and then take out the vegetables and rinse them.

It is important to note that when washing vegetables, use clean water and avoid using untreated and unclean water. Removing the part on the vegetable is called vegetable selection, while vegetable washing is the process of cleaning the surface of the vegetable-based stove, and the two processes are carried out separately when processing the vegetables.

- Vegetables are selected and washed before they are eaten. The choice of vegetables is to remove the old, then laughing and sparse, deteriorated, poor bud quality and other subordinates, and washing vegetables is to wash away the soil and forest, ash, mud and other sundries.

4.Vegetables are good before eating and renting, and they have to go through the trillions (vegetable selection) and (vegetable washing) - the vegetable selection is to remove the (old, sparse, spoiled, sprout) part, and the vegetable washing is to wash away - soil, ash, mud, and other impurities.

Do you still have any questions?

Some foods are inherently toxic and cannot be removed by simply washing them, so you should be careful when buying and eating them.

Reference: 1. Fresh fungus.

Fresh fungus contains a porphyrin photosensitive substance, which is quite sensitive to light, so it is easy to develop solar dermatitis after eating fresh fungus, and in severe cases, it will even make the eater's throat edema and difficulty breathing, so fresh fungus is not edible.

2. Fresh daylily.

Fresh daylily contains colchicine, a substance that is oxidized in the human body to form a toxic substance. Symptoms of eating fresh daylily poisoning usually occur a few hours after eating, and diarrhea resembles acute gastroenteritis. Because fresh daylily must go through a full soaking process in water before it can be processed into dried daylily, most of the colchicine in daylily has been dissolved into water during the soaking process, and the toxicity of dried daylily has basically disappeared, and generally eating dried daylily will not be poisoned.

3. Green beans.

Green beans contain saponins and trypsin inhibitors, both of which are harmful to humans. If green beans can be cooked, the above toxic substances will decompose, so they will not cause poisoning to humans. Uncooked green beans are not poisonous, and they will have a toxic attack after 1 to 4 hours of consumption, manifested as dizziness, nausea, vomiting, and occasionally abdominal pain and diarrhea.

4. Autumn lentils.

Lentils contain a substance called "phytohemagglutinin", which can promote the clotting of human blood and is a toxic protein. Lentil pods contain a hemolysin, which is also harmful to the human body. These toxic and harmful substances will be destroyed after being boiled at high temperatures and will no longer poison the human body.

The content of this toxic protein and hemolysin in lentils ripened in autumn is particularly high, and if it is not cooked thoroughly, it will cause food poisoning symptoms such as headache, dizziness, nausea and vomiting. Therefore, when cooking lentils, especially old lentils after autumn, it is necessary to cook them thoroughly to avoid food poisoning.

5. Green tomatoes.

Tomatoes contain a toxin called tomatoine. The content of tomato varies regularly during the growth of tomatoes, and the content of tomato is high during the growth period when tomatoes are not yet ripe, and the appearance of tomatoes is green. When the tomato gradually matures, the appearance gradually changes from green to red, and the tomato content gradually decreases.

In the ripe red tomatoes, the toxic tomato content is negligible, and it will not cause harm to the eater at all, but the content of this toxin in the green raw tomatoes is quite large, if you eat more green tomatoes at once, it will cause dizziness, nausea, vomiting, salivation and other poisoning symptoms, and in severe cases, it can even be life-threatening.

6. Fava beans. Due to the lack of a phosphoglucose dehydrogenase in the red blood cells in the body, a large number of red blood cells will be destroyed after eating broad beans and hemolysis will occur, and hemolytic jaundice is fava bean disease. This is a personal physical problem, it is a genetic disease, and people with a family history of fava bean disease should avoid eating fava beans.

At present, the problem of pesticides in China's vegetable and fruit market is worrying. There are many ways to poison, and the following are several common public hazards, which cannot be removed by cleaning.

Waxed apples, paraffin is a hydrocarbon, insoluble in water, unless rubbed hard until the hand hurts, basically can not be removed.

Bayberry, the residual pesticide on bayberry, it's not that it can't be washed off, it's that it can't be washed at all, bayberry is soft, and it's not that only a core is left when it's cleaned, and it's no longer edible to eat.

Cauliflower, the structure of cauliflower seems to be specially protected from pesticides, unless it is all opened, otherwise there are pesticides that must be eaten into it.

Tomatoes, according to common sense, tomatoes are also typical of soft, and after scrubbing hard, they are basically rotten, and tomatoes are not small in their ability to absorb pesticides.

Finally, if you encounter watermelons with puffing agents and cucumbers with hormones, these may have no effect by cleaning.

Finally, it is recommended to buy pollution-free food (green certification) to protect your health.

After washing the green leafy vegetables, it is best to soak them in water for 10 minutes before stir-frying.