How can you wash vegetables? It does not waste water and eats healthily

There are many ways to clean vegetables, you can add some salt to the vegetables, you can use rice washing water for cleaning, you can add some flour to clean water, or you can scald with boiling water. If you want to eat vegetables clean and healthy, it is best to be able to blanch and peel.

Eating some fresh leafy greens regularly is good for your health. When washing vegetables, you can add a little salt to the water, salt can kill bacteria and remove dirt. For example, vegetables such as cauliflower and broccoli can be cleaned very clean after adding salt, and small insects in the vegetables can also be removed.

Cooking is done every day at home, and the water left over from rice washing should never be thrown away. Rice washing water has many functions, such as watering flowers, washing hair, and even washing vegetables. Washing vegetables with rice washing water is cleaner and more hygienic, and can effectively remove the dirt in the vegetables.

After washing the vegetables with rice washing water, rinse them with clean water and control the moisture of the vegetables to make a delicacy.

When I wash green leafy vegetables, I often use this method, remove the roots of green leafy vegetables, remove rotten leaves and yellow leaves, and then soak the vegetables in clean water, add some flour to the water, and the vegetables will be very clean after washing. This washing method is safe, and this method is also suitable for washing fruits, which can effectively remove dirt and pesticide residues from vegetables.

When washing leafy greens, you can soak the vegetables in clean water and wash them again. Then you can use some boiling water to scald the vegetables, so that you can kill the small insects, remove pesticide residues, and wash away the dirt.

The best way to remove pesticide residues from vegetables is to blanch as much as possible. Clean the vegetables, heat the water in the pot, blanch the vegetables, take the vegetables out and put them to cool and control the moisture and set aside. GiveThe method of blanching vegetables is very practical, it is safer to eat after blanching, and you can also use the peeling method to remove the dirt on the vegetables.

There are many benefits of eating vegetables, needless to say, everyone knows it, but there are some residues on the vegetables, and if they are not washed, they may cause food poisoning. Don't think that washing vegetables is a very simple thing, if you are sloppy only yourself will be injured. When washing vegetables, we can soak them in coarse salt water, wash them with rice washing water, and wash them with regular vegetable detergents.

In this way, the dishes can be washed very cleanly, without wasting water, and eating healthily.

Soaking in coarse brine works really well, you know?

When you wash vegetables, you can use clean water for simple cleaning, and then use coarse salt water for sterilization. The concentration of this water can remove pesticides and has a very good effect. You can first wash the vegetables with water 3 or 5 times, and then soak them in salted water for about an hour.

After taking it out, wash it with water, the concentration of this salt water is about the same as the concentration of daily gargling, there is no need to be too salty and it has little effect.

Wash with rice washing water, the detoxification effect is very good.

After we clean the rice, the remaining rice washing water is weakly acidic, which can eliminate most of the pesticides and toxicity. When it comes to certain detoxification effects, the important thing is that it can also save water resources. At that time, don't cut the green vegetables and fruits first, soak them in the rice washing water for a few time points, and then wash them with water, which is very simple.

Wash with regular detergent and clean water.

Nowadays, there are many vegetable washing products on the market, just like dish soap, which are advertised to have a super effect on removing pesticide residues. No matter which one you buy, you must choose a regular manufacturer's product when purchasing, and read clearly what the instructions and precautions are before use. To avoid your own mistakes, let the vegetables have a second infection, of course, even if you use a vegetable washer, you have to wash it with clean water before you can use it.

No matter what kind of dish, wash it with water for the second time, so that you can better clean the pesticides and toxic substances.

Soak the vegetables in cold water, or you can choose to drop them in a special vegetable cleaner, soak them for 30 minutes, and then wash them again with running water, which can save water and be particularly healthy.

Then you can directly use a basket, cut the vegetables first, and then turn on the faucet, try to make the water flow smaller, and start washing as quickly as possible.

You can properly soak it in rice washing water for 10 minutes, and then wash it with water, so as to reduce pesticide residues.

When washing vegetables, rinse with water and rub them with your hands to remove pesticides and sand that are attached to the surface of the vegetables. Many people are keen to use light salt water.

Washing rice and water to wash vegetables is actually of little significance. Many pesticides can be decomposed when exposed to water and can be removed by scrubbing them several times with clean water.

Dry for a few days, vegetables are safer.

There is an interval between the last spraying and consumption, and the longer the interval, the more the pesticide will decompose and the safer it will be. If you don't pursue freshness, you might as well put the vegetables and fruits you bought back in a ventilated place to dry for a day or two before eating. Of course, at 0 4 degrees Celsius.

Pesticides can also decompose in the environment, so vegetables can also be stored in the refrigerator.

As long as the pesticide residue does not exceed the standard, it can be eaten with confidence.

Many people have no concept of pesticide residues and think that as long as there are pesticide residues, they must not eat them. But in fact, as long as the pesticide residue is within the scope of national regulations, it is safe. Unfortunately, it is difficult for ordinary people to judge whether pesticide residues exceed the standard.

If you are really worried about excessive pesticide residues, it is recommended to buy vegetables at a large market.

Pesticide residues on fruits and vegetables are mainly concentrated on the surface of agricultural products, and early pesticides are generally water-soluble pesticides, which are easily washed away by rain, and pesticide residues are less, but now pesticides are upgraded to fat-soluble pesticides. It is an organic substance that is insoluble in water and can be firmly attached to the surface of crops, so it cannot be washed with water alone.

The vegetables bought back should be selected, washed, soaked and flushed.

First of all, the surface leaves are properly removed, the dirt on the surface of the vegetables is rinsed with clean water, then the washed vegetables are soaked in water for -1 hour, and finally thoroughly rinsed with running water.

Some parents will use rice water to wash vegetables, because pesticides are mostly acidic, while rice water is weakly alkaline, and the two can be neutralized. However, some rice also has problems such as pesticides and insect egg residues, so the risk is uncertain. Root and fruit vegetables (such as potatoes, winter melons, etc.) should also be rinsed with water after peeling.

There are also some parents who are accustomed to cutting vegetables before washing, in fact, this is also unscientific. Because plants are distributed in the body to transport nutrients and water. Channel, cutting and then washing will not only force a large number of water-soluble nutrients in the vegetable body to force out, but also allow some water-soluble harmful substances to enter the vegetable from the incision, endangering human health.

In the same way, if you need to soak whole leafy vegetables in water, be careful to keep the roots facing up outside the water.

Other methods of removing pesticide residues from vegetables:

1. Freshly picked vegetables are placed in the air for 24 hours, and some residual pesticides can be decomposed into harmless substances to the human body, so non-perishable vegetables such as winter melon can be properly placed for a period of time;

2. Some pesticides in vegetables can be decomposed and destroyed by ultraviolet light. According to the measurement, the residual loss of organochlorine and organic mercury pesticides can reach about 60% when vegetables are exposed to sunlight for 5 minutes;

3. Vegetables such as beans and cauliflower can be scalded with boiling water after cleaning, so that the residual bacteria and pesticides can also be removed.

<> can be soaked in warm water for two minutes, and then scrubbed with a soft brush, especially in the depressions, brush a few more times, and then rinse with water. If necessary, it can also be peeled and washed.

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 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.

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

Tips: When washing vegetables with water, it can be accompanied by mechanical movement, that is, gently scrubbing with 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.

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.

In daily life, in order to eliminate pesticide residues on vegetables, it is often necessary to wash vegetables correctly.

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.

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.

Cabbage is one of the foods we all love to eat, but these parts are the most neglected and can cause food poisoning if not cleaned cleanly. Cabbage, whose pesticide residue is second only to leeks, is also related to its very susceptibility to insects. There is a bug called "borrower", which is a bug that burrows into the innermost layer of cabbage.

In order to kill insects, vegetable farmers have to use highly toxic pesticides to repeatedly "fill the heart", resulting in an increase in pesticide residues. Leafy cabbage is the most likely to have pesticide residues on the outer layer of cabbage, try not to pick obvious pesticide spots on the surface of leafy vegetables. The spots are mostly blue-green or yellow and are easily recognizable.

Correct Washing Steps:

Cleaning cabbage is carried out in three steps: First, remove the outer leaves. The outermost layer of cabbage leafy vegetables is the most susceptible to pesticide residues, so it is best to pick off the outer layer of leafy vegetables before cleaning.

The second is to remove the stem. The stems are also the most susceptible to pesticide residues, and the stems must be partially removed before cleaning. The third is to wash with flowing water.

It is best to soak in water for 30 to 40 minutes and then rinse twice with warm running water. Lightly brush each leafy vegetable.

After soaking and rinsing with running water, you can reuse the sponge noodles or a soft brush to lightly brush each leaf of cabbage to remove the residual pesticides. You can use rice washing water to wash vegetable leaves, and washing cabbage with rice washing water effectively removes toxicity, because rice washing water is alkaline, and general pesticides are acidic, but make sure that you use clean rice washing water.

Do not wash cabbage with salt water.

Do not use salt to clean cabbage, salt will form a brine film on the cabbage, just like a protective layer, during the cleaning process, clean water can not penetrate the protective layer, can not remove pesticide residues.