How to wash vegetables, how to wash vegetables correctly?

Vegetables have experienced pollution from chemical fertilizers and pesticides from planting to the table, and if they are not cleaned thoroughly, they are very harmful to human health. Here are a few ways to clean vegetables.

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.

Alkali washing method: Most organophosphorus insecticides can decompose quickly 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 method 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.

Sunlight 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: the pesticide residue on the skin of vegetables, using 1% 3% light salt water to wash, can achieve good results, in addition, vegetables harvested in autumn, often in the root part or the back of the leaf in the veins hiding a variety of insects, wash vegetables with fresh water, can easily remove it.

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, different vegetables can use different cleaning methods and cleaning 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.

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. As to how to clean vegetables correctly, you may wish to 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 to form a certain concentration, and the vegetables will be soaked in it, and the surface of the vegetables will remain pesticides.

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 done 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.

Bitter melon:

Its pesticide residues are distributed in its concave and convex surfaces and crevices, which need to be rinsed with a toothbrush and soaked in baking soda, in addition, it is recommended to blanch the bitter gourd before eating.

Cucumber:

Cucumbers can be washed with a pinch of salt, peeled and then eaten.

Green peppers, tomatoes, etc.:

When spraying pesticides, they are generally sprinkled from top to bottom, and residues are most likely to be found on the pedicles. When washing, it is best to remove the pedicle, remember to wash it well and then cut it, otherwise pesticides will enter through the incision.

Leafy vegetables:

After buying the leafy vegetables home, spread them out for half a day to allow some of the pesticides to evaporate. Sunlight exposure can decompose pesticides and destroy them, and after five minutes of exposure, the organochlorine content can be greatly reduced.

Rape:

When washing vegetables, cut more than one part from the root upwards so that each leaf is scattered and disconnected. The root part is recommended to be discarded.

Mushrooms:

After adding starch to the water, stir it in one direction with your hands to form a centrifugal force, which is easier to wash off the residue between the crevices.

Nightshade cruciferaceae:

After rinsing, soak in rice washing water or baking soda water, about 20 minutes, break into small pieces and rinse.