What are the ways to clean vegetables and what is the correct way to clean vegetables?

Cucumbers, green peppers, carrots, bitter gourds and other stems and melon vegetables. You can soak it in warm water for two minutes, and then scrub it with a soft brush, especially the depressions, a few more brushes, and then rinse with water. If necessary, it can also be peeled and washed.

Chinese cabbage, cabbage and other leafy vegetables. 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.

Small-leaved spinach, chrysanthemum, bok choy and other greens. The roots can be cut off, shaken and washed in water, and then the roots are rinsed upwards with running water. Since most pesticide residues are water-soluble, the impact and vibration of water is sufficient to remove pesticide residues.

Beans, cauliflower and other vegetables. You can scald it with boiling water after washing, which can also remove the residual bacteria and pesticides.

Washing vegetables with clean water can be accompanied by mechanical movement, that is, gently scrubbing under running water for more than 30 seconds. Vegetables should not be soaked for too long; Except in special cases, it is best to wash before cutting to avoid the loss of nutrients during the cleaning process.

Teach you five correct ways to wash vegetables.

When some people wash vegetables, they like to cut them into pieces first and then wash them, thinking that they will wash them more cleanly, but the nutritionist says that this is unscientific. After chopping vegetables, the direct contact area with water increases many times, which will cause the water-soluble vitamins in vegetables such as vitamin B, vitamin C and some minerals, as well as some sugars that can be dissolved in water, and lost. At the same time, after the vegetables are chopped, it will also increase the chance of contamination by bacteria on the surface of the vegetables, leaving hidden health risks.

Therefore, vegetables should not be cut first and then washed, but should be washed and then cut.

5 Correct Ways to Wash Vegetables.

Salt water soaking:

Generally, vegetables should be rinsed with water at least 3 to 6 times, then soaked in lightly salted water for 1 hour, and then rinsed with water once. 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.

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.

Blanch 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.

Disinfect with sunlight:

Sunlight exposure to vegetables will decompose and destroy some of the pesticide residues 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 washing 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.

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.

1. If you want to make vegetables cleaner, you need to soak them for a long time. It is recommended that vegetables can be soaked in water for more than half an hour before cooking.

2. If you want to reduce the pesticide residue in vegetables, it is recommended that you can use light salt water to clean it. Before washing, add a small amount of salt to the water.

3. After the vegetables are purchased, they should be left for a period of time before eating. You must know that vegetables themselves have a time for self-detoxification, and if you eat them just after buying them, it is just the time to eat pesticides.

4. After washing the rice, do not pour the water, and use the rice washing water to clean the vegetables, which can also play a role in decomposing pesticide residues.

5. Now there are vegetable cleaners, and you can buy this kind of cleaner to clean vegetables.

6. Hot water, boil hot water, cool it a little, and then put the vegetables in it and wash it, so that it can also achieve the effect of removing pesticide residues.

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.

1. Vegetable peeling method: Chemicals such as pesticides will remain on the surface of vegetables, as well as various bacteria. For example, carrots, white radish, potatoes, lettuce, onions, loofahs, winter melons, Qi Liheng, gourds and other vegetables are easy to absorb pesticides and bacteria on the surface.

Therefore, vegetables that can be peeled should be peeled before eating.

2. Alkali washing method: most organophosphorus insecticides can be quickly decomposed 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 them for 5 15 minutes, and then rinse them with water, and repeat washing about 3 times, which can remove most of the residual pesticides on vegetables.

3. Blanching 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.

4. Sunlight 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%.

5. Cleaning method with salt water: the residual pesticides on the skin of vegetables, using 1% 3% light salt water for washing, can achieve good results, in addition, the vegetables harvested in autumn are often hidden in the root part or the back of the leaves in the lines of various small insects, wash the vegetables with fresh water, and can easily remove them.

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.