How do you clean cabbage?Do you have to wash the cabbage inside

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 properly. Cabbage, whose pesticide residue is second only to leeks, is also related to its very susceptibility to insects. There is a bug called "borer", 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 easy to identify.

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.

1. The cabbage can be rinsed directly with flowing water, and every leaf must be cleaned in place when cleaning. Of course, you can also choose to soak and clean, soak the cabbage in clean water, and then wash it with water.

2. The outer leaves need to be removed before cleaning the cabbage, because the outer leaves are easy to have pesticide residues, and it is best to pick off the outer layer of leafy vegetables before cleaning. The stems are also the most susceptible to pesticide residues, and the stems must be partially removed before cleaning.

3. If you feel that washing cabbage with water is not clean, you can choose to wash the cabbage leaves with rice washing water at this time, and wash the cabbage with rice washing water to effectively remove the toxicity, because the rice washing water is alkaline, so you can also remove the residual pesticides.

The inside of the cabbage needs to be cleaned, because there may be some bacteria and even some residual pesticides inside.

For the cleaning of cabbage, it can be divided into the following three steps:

1. Peel off:

The outermost layer of cabbage is the area with the most serious pesticide residues, and it is recommended that you put the outer layer of leafy vegetables before cleaning.

Throw away. 2. Throw away the stems:

The stems of cabbage are also susceptible to pesticide residues, so the stems must be partially removed before cleaning.

3. Soak in water

Tear the cabbage layer by layer, then soak the torn cabbage in clean water for about half an hour, and then rinse it with water.

Cabbage is a common vegetable in our life, which has a long history of planting and eating in our country, and is also called cabbage.

kohlrabi and so on.

Cabbage has a variety of colors, which can be eaten as a vegetable, and it is also very ornamental, such as light red, purple red, white, yellow and other cabbage.

Cabbage is rich in high-quality protein, fiber, dietary fiber, and vitamin B1

Vitamin C and a variety of mineral elements, regular consumption of cabbage has the effect of strengthening the body, supplementing nutrition, clearing the intestines and defecation.

The first is the preparation of raw materials.

A little fresh cabbage, a head of garlic, a little green onion, a little lard, a little light soy sauce, a little refined salt, a little chicken essence, a little monosodium glutamate.

Next is the production process.

1. First of all, let's pick and wash the fresh cabbage, remove the old roots at the back, and then cut off the older leaves in front with a knife a little, and then, let's wash and dry the water for later use, and then put the garlic on one end, gently pat it and put it in a bowl for later use, and then cut a little diced green onion, put it together with garlic as a material, and then prepare a point, let's boil the lard in yesterday's **, next, let's start to make it on fire.

2. First of all, add a little peanut oil to the pot hot, then add a little lard, and fry the cabbage sum with lard to be more delicious, and then put the garlic and green onion dices into the pot, fry until golden brown, as long as the pot is fried, the garlic fragrance and green onion fragrance of this dish will be rich, and then, let's take advantage of the high temperature in the pot, and then directly put the cabbage sum into the pot, turn on high heat and stir-fry for one minute.

3. After the choy sum is put into the pot, be sure to turn on the high heat and stir-fry for a minute, there is no need to worry about the choy sum fried paste at this step, because we are a small family stove, and after the choy sum is put in, the temperature in the pot will drop sharply. After a minute, let's add a little light soy sauce, a spoonful of refined salt, a spoonful of chicken essence, MSG to taste, and then stir-fry again for more than ten seconds, and you can put it out of the pot and put it on the plate.

Next is the production point.

1. After the choy sum is washed, the old roots at the back and the old leaves at the front must be removed, so that the fried choy sum is delicious.

2. When this dish is fried, you must ensure the high temperature in the pot, fry the garlic and diced green onions until golden brown, and then add the choy sum, so that the fried choy sum has pot gas, the taste is more fragrant, the taste is crisp and tender, and it does not yellow and does not produce water.

Well, I believe that after reading this article, you must know what the correct way to stir-fry choy sum is, right? Don't blanch the choy sum when stir-frying, and when stir-frying, the whole process should be on high heat, so that the choy sum will not turn yellow and come out of the water, and the taste will be better.

Rinse with water and soak. Special leafy vegetables must be washed before soaking, otherwise it is equivalent to soaking fruits and vegetables in diluted pesticide water. It is necessary to wait until all the cleaning work is done before cutting the vegetables, otherwise, the residual pesticides will penetrate into the vegetables along the cut surface.

Rinse with water and soak. Special leafy vegetables must be washed before soaking, otherwise it is equivalent to soaking fruits and vegetables in diluted pesticide water. It is necessary to wait until all the cleaning work is done before cutting the vegetables, otherwise, the residual pesticides will penetrate into the vegetables along the cut surface.

Wash first and then soak in alkaline water: first rinse the dry dry after the surface dirt, soak it in alkaline water for 5 15 minutes, and then wash it with water 3 5 times.

Heating method. Carbamate insecticides increase the angle of separation as the temperature increases. Such as green peppers, cauliflower, beans, celery, etc., it is best to blanch them with boiling water before stir-frying or burning them in the pot.

Wash the vegetables in rice and wash the vegetables. It can also play a role in reducing pesticides on vegetables. But it is best to use the first one or two rice water, because the surface of the rice contains potassium, so the first one or two rice washing water will be weakly acidic, but then it will begin to change to alkaline, and pesticides will only lose a certain toxicity in acidic substances.

Exposure to sunlight appropriately. Sunlight exposure can decompose and destroy some pesticides in vegetables. It has been determined that the residue loss of organochlorine and organic mercury pesticides can reach about 60 when vegetables are exposed to sunlight for 5 minutes.

After we buy the cabbage, we first cut the cabbage into thin strips and then wash it.

1. Before cleaning cabbage, you need to remove the outer leaves, and there are more residual pesticides and bacterial dust on the outer leaves.

2. Remove the cabbage from the outer leaves and cut off the roots completely, and the cabbage will spread out after cutting.

3. At this time, peel out the cabbage piece by piece and soak it in salted water for 10-20 minutes.

4. Then wash it with fluidity warm boiled water for the second time.

Cabbage does not need to be washed piece by piece.

Washing cabbage does not need to be done one by one, because cabbage grows from the inside out, and the outermost leaves will grow larger as the cabbage grows, and it is in a state of "always wrapping", so there is no need to worry about contamination in the cabbage core.

Generally, when cleaning cabbage, the outermost leaves will be removed, and the roots will also be removed, so that the remaining part of the cabbage is clean, and it can be shredded or torn into pieces by hand to eat, and only need to soak the processed cabbage in lightly salted water for 20 minutes.

Tips for picking cabbage

1. Look at the color. The color is bright green or turquoise, and it is fresh cabbage. The color is dark and yellow, and it is old cabbage.

2. Look at the appearance. Fengqing's round shape or oval shape is a good cabbage.

3. Look at the freshness. The cabbage skin has no spots or rotten holes, and the color is bright and fresh. It is worth noting that when eating cabbage, you should first throw away the soft and yellowed cabbage.

The above content refers to the encyclopedia silver grip - cabbage.

First, we cut the cabbage in half, then use a knife to cut out the root junction of the cabbage, and then we tear the cabbage off piece by piece. Then prepare a basin of water and add an appropriate amount of edible salt, edible salt has a sterilizing effect. Then add an appropriate amount of edible baking soda, baking soda is alkaline, which can decompose the pesticide residue on the cabbage, and can also eliminate insect eggs and decompose pesticide residues.

After wrapping, stir well by hand, if the cabbage is used for stir-frying or vinegar, it is best to tear the hood into a uniform size by hand, so that the fried cabbage will be more delicious. The cabbage should be torn off and then washed, so that it can be cleaned more thoroughly and cleanly, so that each piece of cabbage can be dismantled and cleaned, and then soaked for ten minutes.

The cabbage has been soaked, we take it out and wash it with water a few more times to clean it.

Many people think that if the cabbage has pesticide residues, it is okay to throw away the leaves of the outer skin, but in fact, there is no use for eggs. During the growth cycle of cabbage, at least two pesticides should be applied.

The first should be beaten on the root of the cabbage to avoid the maggots eating the roots. If you don't fight this pesticide, the ground maggot will bite off the root of the cabbage, and it won't grow.

The second pesticide needs to be applied to the cabbage leaves, which is to prevent normal insect infestation. Therefore, cabbage is also the most susceptible to pesticide residues.

After experiments, it was found that the outer layer of cabbage was two pesticide residues, and the amount of pesticide residues in the inner layer was two. The test results show that the amount of pesticide residues in the inner layer of Baiheng Ming cabbage is not only lower than that of the appearance, but also the pesticide residues in the inner layer are higher than those in the outer layer of cabbage.

Although the outer layer of cabbage wraps the inner layer, under the normal growth situation, the pesticide enters from the soil roots, and the pesticide residue "inside and outside" is the same, and it is not clean to wash the surface alone. When washing cabbage, be sure to break it one by one and wash it.

Cabbage should not be cut and then washed, but should be washed and then cut, and the specific operation method is as follows:

Step 1: If you want to peel cabbage well, you have to start from the root of the cabbage, and first Li Qing first used a sharp knife to draw a circle along the root of the cabbage leaf, in order to cut the root without destroying the leaf surface as the principle.

Step 2: Pick out the roots of the cut cabbage leaves.

Step 3: Start at the bottom and peel off the blades layer by layer.

Step 4: Rinse the cabbage leaves.

Step 5: Use the basket to control the moisture and you can cut the cabbage.

Cutting cabbage before washing will cause the loss of many water-soluble vitamins in vegetables, such as vitamin B, vitamin C, and some minerals and some water-soluble search sugars. Cutting vegetables before washing them will also increase the chance of bacterial contamination on the surface of vegetables, leaving health risks.