The right way to wash vegetables, what is the right way to wash vegetables?

There are several more suitable ways to wash vegetables:

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.

Edible cabbage should be cut and soaked.

Members of the public should pay attention to washing and soaking cabbage, broccoli and other vegetables before eating. According to Professor Li Lizhen of the Department of Biology of the School of Life and Environmental Sciences of Shanghai Normal University, the cabbage butterfly is also known as the cabbage white butterfly, and its larvae are the common cabbage green worms.

Found all over the country, it is a serious pest of cruciferous vegetables such as kale, cabbage, broccoli, cauliflower, romaine lettuce, etc. Although the cabbage butterfly itself is harmless, the cabbage insect bites the leaves, and the wounds on the bitten leaves are easy to induce soft rot.

Alkali washing: 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. You can also use baking soda instead, but extend the soaking time to about 15 minutes.

Soak in boiling water: When making green peppers, cauliflower, beans, celery, etc., it is best to blanch them with boiling water before putting them in the pot, which can remove 90% of the residual pesticides.

Disinfection with sunlight: Sunlight irradiating vegetables will decompose and destroy some of the residual pesticides in vegetables. It has been determined that the residue of organochlorine and organic mercury pesticides will be reduced by 60% when vegetables and fruits are exposed to sunlight for 5 minutes.

Vegetables that are convenient for storage should be left at room temperature for about two days, and the average disappearance rate of residual chemical pesticides is 5%.

Wash with rice water: Rice water is acidic, and organophosphorus pesticides will lose their toxicity when they encounter acidic substances. Soak in rice washing water for about 10 minutes and wash it with water to reduce the pesticide residue in vegetables.

When washing vegetables with biodegradable enzymes and removing pesticide residues from vegetables and fruits, add biodegradable enzymes to clean water and soak vegetables and fruits.

After soaking, rinse with water. Biodegradable enzyme is a hydrolase, extracted from edible yeast, highly soluble in water, it can specifically hydrolyze the phosphate bond on the organophosphorus pesticide molecule, decompose the organophosphorus pesticide, and the decomposed organophosphorus pesticide is no longer a phosphate compound, thus completely eliminating the toxicity of the pesticide.

Because enzymes themselves are proteins, they are widely used in food additives and winemaking, and will not cause secondary pollution harmful to the human body if used inappropriately like chemically synthesized detergents.

1. Pay special attention to the cleaning of leafy vegetables, rape and cabbage (cabbage). 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.

When cleaning rapeseed vegetables, cut more than one part from the root upward, so that each leaf is scattered and not connected. The root part is recommended to be discarded.

After the leaf menu is broken, it is rinsed with running water, because the pesticide in the leaf part will flow to the root of the leaf, so there are more pesticide residues in the root. After changing the water, add people to soak in baking soda, not more than half an hour, about 10 minutes is appropriate, and the water should be submerged over the vegetables. If you soak the vegetables with the water in which they are rinsed, they may allow the washed pesticides to seep back into the vegetables.

Blanchable vegetables such as cauliflower greens are washed and blanched with boiling water.

2. Eggplant cucumbers, eggplants, and radishes should be peeled as much as possible before eating, although eggplant skins are rich in nutrients, but it is recommended to peel and eat them when their safety cannot be guaranteed. The bitter gourd, which is difficult to clean, has pesticide residues distributed in its uneven surfaces and crevices, so it needs to be rinsed with a toothbrush and soaked in baking soda. It is recommended to blanch the bitter gourd before eating.

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

3. After rinsing the cruciferous family, soak it in rice washing water or baking soda water for about 5 minutes, break it into small pieces and rinse. It is recommended to blanch for a little longer, and then rinse with clean water after blanching. Many cruciferous vegetables have the most pesticides attached to the outermost leaves, especially Chinese cabbage and cabbage leaf-wrapped vegetables, and the outermost leaves can be peeled off to avoid the risk of eating pesticides.

4. When pepper is sprayed with pesticides, it is generally sprinkled from top to bottom, and the pedicle is most likely to have residues. When cleaning, the pedicle should be removed, and it is best to cut off a few centimeters of the pedicle and discard it; Wash and cut again, otherwise pesticides will enter through the incision; Brewing is more important than brewing, each surface should be washed, and brushed with a soft toothbrush;

After rinsing with running water, soak in new water, put two spoons of edible baking soda, and use acid-base neutralization method to remove some pesticides, organophosphorus and carbamate pesticides will reduce toxins after encountering alkaline substances such as baking soda.

Vegetable and fruit cleaners can wash off some pesticides, but will there be other problems with the detergents we choose, and we must not artificially create secondary pollution. Edible baking soda powder is water-soluble and washes without residue.

5. After adding starch to mushroom water, stir in one direction of the water by hand to form centrifugal force, which is easier to wash off the residue between the gaps. Rinse well, boil in boiling water for a few minutes or so, then rinse with water and set aside.

The above content reference: People's Daily Online-Vegetable cleaning by type teaches you to wash vegetables correctly.

The correct way to clean vegetables has been washed wrong before, no wonder there are pesticide residues.

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.

<>1. Soak in light salt water early. Generally, vegetables are rinsed with water at least 3 to 6 times, then soaked in lightly salted water, and rinsed with water again. Wrap-up vegetables can be cut first, soaked in water for 1 to 2 hours, and then rinsed with water to remove residual pesticides.

2. Soak in alkaline water. Put a pinch of alkali powder in the water first, anhydrous calcium carbonate, glacial alkali or crystalline sodium carbonate, stir well, and then add vegetables. Soak for 5 to 6 minutes, pour out the alkaline water, and then rinse with water.

Baking soda can also be used instead, but the soaking time needs to be extended appropriately, generally about 15 minutes.

What is the correct way to wash greens.

1.We buy the vegetables from outside, it is best to soak the vegetables in clean water for about 5 minutes before washing, if there is rice washing at home, the leftover water can also be used to soak the vegetables, which can reduce the toxicity of pesticides.

2.When washing vegetables, we can add appropriate table salt.

3.Now we buy vegetables in the market, most of them are pesticides, and most of the pesticides are emulsifiable concentrate, generally simple cleaning with water, it is difficult to completely remove pesticides, so we can add baking soda when washing vegetables, most of the pesticides will be soluble in alkaline.

4.If you buy back the vegetables that contain the block and are not in a hurry to eat, we can clean the vegetables before cleaning, and place the vegetables in a place that can be exposed to the sun, and the vegetables can be exposed to the sun for 5 minutes, which can remove 60% of the pesticide residues in the vegetables, but it is necessary to pay attention to the use of this method, do not expose the vegetables to the sun for a long time, and the vegetables will lose their moisture after a long time.

The cleaning method of green vegetables is to wash with water, and then do not knead, rinse directly with water, and rinse several times.

The correct method of washing vegetables 1, running water rinsing + soaking method

This method is used for leafy vegetables such as spinach, enoki, leek flowers, lettuce, bok choy, etc.

Generally, soak in water for 15 minutes, and then rinse with running water two or three times. Fruit and vegetable cleaners can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaners can be added when washing these vegetables.

Correct method of washing vegetables 2, peeling method

The amount of pesticides on the surface of vegetables and fruits is relatively large, so peeling is a better way to remove residual pesticides.

It can be used for apples, pears, kiwis, cucumbers, carrots, winter melons, pumpkins, zucchini, eggplants, turnips, etc.

3. The correct method of washing vegetables and the method of storage

During storage, pesticides can slowly decompose over time into substances that are not harmful to humans.

Therefore, the easy-to-preserve fruits and vegetables can be stored for a certain period of time to reduce the amount of pesticide residues.

This method is suitable for non-perishable varieties such as pumpkin and winter melon. At the same time, it is recommended not to eat freshly picked unpeeled fruits and vegetables immediately.

The correct method of washing vegetables 4, running water rinsing + alkaline water immersion method

It can be used for all kinds of vegetables and fruits.

First, rinse the dirt on the surface of vegetables and fruits, and soak them in alkaline water for 5 15 minutes.

The ratio of alkaline water is as follows: add 5 to 10 grams of alkaline noodles in 500 ml of water. After soaking, rinse with water 3 to 5 times.

5. Correct method of washing vegetables, heating method

It is often used in celery, spinach, bok choy, cabbage, green pepper, cauliflower, beans, etc.

First wash the surface dirt of these crops with clean water, put them in boiling water for 2 5 minutes and remove them, and then rinse them with water 1 or 2 times before they can be fried or burned in the pot.

Leafy vegetables:

cabbage and other wrapped leafy vegetables, which can be placed on the periphery'The leaves are removed, and the inner leaves are soaked in warm water and then rinsed with running water one by one.

Leafy vegetables:

For example, Qingjiang cabbage, baby cabbage, etc., should be cut off near the root first, 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 bell 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:

For example, radishes, potatoes or choy sums can be washed directly under the tap with a soft brush and then peeled.

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.

Peeled fruits:

For example, lychees, citrus, papayas, etc. can be gently brushed with a soft brush with running water (even bananas should be rinsed and peeled) before peeling and eating.

Fruits that do not need to be peeled:

For example, grapes (cut off the rhizomes with scissors first, do not pluck them), small tomatoes can be soaked for a few minutes before washing under running water. Strawberries can be washed under the tap with blue filter, soaked for 5 to 10 minutes, and then rinsed one by one under running water.