How to wash cauliflower to completely remove pesticides?

You can try washing vegetables with rice washing water, you can decompose some pesticides, and finally wash them again with water

You can also use rice washing water to wash the cutting board, the effect is just as good, and it can get rid of some bacteria

Storage method. Many pesticides are easily oxidized by oxidants or biological enzymes. Some vegetables that are easy to store, such as roots, melons and fruits, leaves (cabbage, Chinese cabbage), are placed for a period of time after being bought, so that the oxygen in the air and the enzymes and other active substances in the vegetables react with the residual pesticides, so that the pesticides are oxidized and degraded, the amount of pesticide residues is reduced, and its toxicity is reduced.

Peeling method. Generally, the pesticide residue on the surface of vegetables is the highest, and for melons and fruits such as cucumbers, winter melons, pumpkins, zucchini, radish, eggplants, etc., it is better to peel and peel them first and then rinse them.

Most of the organophosphorus pesticides in the washing method are some phosphate esters or amides, which are broken down into non-toxic substances in water. Vegetables that cannot be peeled should be fully rinsed on the surface, rinsed first, then soaked (soaked for 10 minutes, and some fruit and vegetable lotion can also be added), and then rinsed 5-6 times. Experiments have shown that this can remove 75%-85% of the pesticide residue on the surface of vegetables.

For vegetables with a long growing season, such as cabbage and lettuce, the leaves need to be broken and soaked and rinsed leaf by leaf to remove the residual pesticides on the cabbage heart and deep leaves.

Caustic washing. Most chemical pesticides are acidic, and soaking them in alkaline water can neutralize the reaction, and the effect of removing pesticide residues in vegetables is better. First, add a pinch of alkaline noodles to the water, soak the vegetables for about 10 minutes, and then rinse them with water to eat.

Heating method. Some pesticides are prone to volatile decomposition at high temperatures. For vegetables suitable for heating such as cauliflower, celery, beans, lettuce, etc., they can be scalded with boiling water after rinsing, and then cooked and eaten.

Omnibus Law. The above summarizes the safe eating methods of vegetables of "one put, two cutting, three washing, four scalding, and five stir-frying". According to the type of vegetables, people can choose a variety of suitable methods for comprehensive treatment, so as to effectively remove residual pesticides and ensure food safety.

<>1. First prepare a basin of light salt water, break the cauliflower into small flowers, and soak it in the salt water for about ten minutes, so that the vegetable worms hidden in the cracks of the cauliflower will escape by themselves.

2. The brine bubble can also maintain the umami of the vegetables and vegetables, and is not afraid of nutrient loss. Put the soaked cauliflower in the vegetable basket and wash it with water two to three times. Leakage and lifting.

3. Don't try to soak the cauliflower with disinfectant water, so that although the worm is dead, it is still in the cauliflower. In addition to cauliflower, the same method can be used to clean its sister broccoli.

For general vegetables, you can soak them in water for about 15 minutes, then scrub and scrub, and then brush them several times to remove some pesticide residues on the surface.

Wash vegetables with edible alkali or brine.

Since the pesticide components are mainly acidic, so when washing vegetables, add edible alkali appropriately, soak for five or six minutes (don't soak for too long), and then rinse with water. For vegetables with thick peels, they can be washed with salt water, which has a good effect on removing pesticides.

Blanch the vegetables in hot water.

For cauliflower, celery, green peppers, beans and other vegetables, they can be blanched in hot water before eating, and then washed once or twice, which can accelerate the decomposition of carbamate insecticides with the increase of temperature, so as to effectively remove pesticide residues. Be careful not to blanch too much with hot water, which can easily destroy the nutrients in the vegetables.

Peel to remove pesticide residues.

For root vegetables, peeling is a better way to remove residual pesticides, because the appearance is uneven or hairy melons and fruits on the surface of the pesticide is relatively more, such as winter melon, apple, pear, cucumber, etc., therefore, before eating, you can peel as much as possible to eat, but it should be noted that you must first clean and then peel, so as to avoid the pesticide contamination of vegetables and fruits on the leather knife.

Use fruit and vegetable detergents appropriately.

Now some meal washing, fruit and vegetable detergents are advertised to be effective in removing pesticide residues in vegetables and fruits, many people want to use it frequently, but experts believe that the so-called fruit and vegetable detergent can only play a certain role, if used too much or too frequently, it will cause secondary pollution, so it should be used carefully. Use a small amount each time, and the soaking time should not exceed 20 minutes, and be sure to rinse well.

Let vegetables and fruits bask in the sun.

Relevant studies have proved that the spectral effect of sunlight and ultraviolet rays on vegetables will occur, which will decompose, inactivate and destroy some residual pesticides in vegetables. Therefore, letting vegetables bask in the sun can remove residual pesticides to a certain extent.

Leave it for a period of time to reduce pesticide residues.

Some pesticides slowly decompose over time into substances that are not harmful to humans during storage. Therefore, for those vegetables that can be stored for a long time, put them for 3-5 days after buying, and then wash them several times with alkaline noodles to eat, which can minimize pesticide residues.

Experiments have proved that soaking in light salt water for about 20 minutes and then rinsing with water can reduce the pesticide residues in vegetables by more than 80%.

Vegetables with a lot of gaps.

For example: corn cauliflower, etc., this kind of vegetable pesticides are easy to remain in the gap, the practice should be boiled before the pot, the boiled water is poured out, and you can go directly to the pot.

Vegetables with a lot of leaves.

For example: spinach, kale, cabbage, etc., this kind of vegetable pesticides are easy to remain in the uneven leaves, the practice is to wash off the mud of the vegetables themselves, and then directly soak them in water for 1-2 hours and then take them out, when soaking, you can put a tablespoon of baking soda or a soybean-sized alkali in the water, and you can take out and wait for the pot in about a time.

Vegetables with flower buds.

For example: enoki cabbage, leek flowers, such vegetable pesticides are easy to flow into the flower buds, the practice is to fully clean them, and then soak them in alkaline water or salt water for 1-2 hours, so that the pesticides can be completely removed.

There are waxy vegetables, such vegetables have eggplant, green peppers, peppers, etc., the harmful drugs of such vegetables remain on the epidermis, some will contain wax, we can use our fingernails to scrape and try it, the purpose of waxing is to keep the food fresh, but this kind of wax is also not conducive to the human body, the practice is to scrub with salt or wash with hot water (the melting point of wax is less than 60), or wash with a professional fruit wash.