Do you know what are the unhygienic vegetables in restaurants?

First, the oil used for frying in restaurants is used repeatedly, and after it is dirty, it is cleaned with "water starch" and continued to be used, and the hygiene situation is relatively bad. Therefore, when going to the restaurant, try to eat as little as possible about dry-fried mushrooms and some dishes that need to be fried. Second, cauliflower, broccoli and other vegetables because of their special appearance, it is very easy to hide dirt and dirt, and pesticide residues are also relatively easy to exceed the standard.

Cauliflower and broccoli are a very common ingredient in restaurants, the more common ones in the restaurant are dry fried cauliflower, small fried cauliflower, dry pot cauliflower, vegetarian fried broccoli, etc., generally dry fried cauliflower and dry pot cauliflower are the most popular, the taste is spicy and spicy, and it is particularly appetizing to eat. Generally, when processing cauliflower in restaurants, a whole cauliflower is broken into the size of our food by hand, and then directly placed in the frame for the chef to cook; The cauliflower in the restaurant is almost not washed, because it is not only troublesome, but also not easy to preserve after cleaning, and it breaks very quickly!

We all know that cauliflower is a recognized vegetable that is difficult to wash, because its structure is very special, and it looks beautiful, like a flower, but it is very troublesome to clean, and sometimes even some small insects hidden in the flower are also difficult to clean, so if you want to clean the cauliflower at this time, you must soak it in salt water, so that it can be cleaned, but after soaking it in salt water, it will greatly affect its taste, and it will also make him lose a certain amount of moisture. At the same time, washed cauliflower is not easy to preserve. It is particularly easy to break.

For a lot of waiters, they simply don't encounter such a situation. After washing, the cauliflower still needs to be blanched.

Six unhygienic vegetables in restaurants.

1. Green peppers and green peppers are very common vegetables, but green peppers are not resistant to putting and are easy to spoil when they enter the water, so green peppers are generally not washed in advance. When it's time to eat, the kitchen is busy, and many chefs don't wash it in order to get the food ready as soon as possible. Green peppers generally look relatively clean, so cut them directly and fry them in the pot, and those who have stayed in the hotel kitchen know that green peppers are rarely washed.

Second, the cabbage cabbage heart roll is relatively tight, the hotel is generally to tear off several layers of leaves on the surface, and then directly cut or tear by hand, the cabbage inside is also relatively clean, so the hotel generally does not wash it directly under the pot to fry.

3. Cauliflower, squid, cauliflower is also a relatively clean dish, because its structure is very special, it must be soaked in salt water, so that it can be cleaned, but after soaking in salt water, it will greatly affect its taste, and at the same time, it will also make him lose a certain amount of water, and at the same time, the washed cauliflower is also not easy to preserve, it is particularly easy to break, for many waiters, they simply do not wash it when they encounter such words, anyway, the cauliflower still has to be blanched. Therefore, the hotel kitchen is generally too lazy to wash, and it looks very oily after a dish of oil, and no one can see the ingredients when they are fried.

Fourth, eggplant eggplant has a layer of purple shiny skin, even if you don't wash it, no one can see it, so the hotel chef generally cuts it directly, then deep-fried, and then makes it into oily eggplant, watercress eggplant or eggplant pot, so when eating eggplant, remove the eggplant skin, at least it should be much cleaner.

Fifth, beans, why are beans very unclean? Because the surface of the beans generally does not have any dust, it is impossible to see whether it is washed or not, so many waiters will not deliberately wash it many times.

Sixth, tomatoes, many restaurants rarely peel them for efficiency, and tomatoes look relatively clean, and they won't be washed, most of them are directly cut and fried.