Should the dish be washed before cutting, or cut before washing?

Of course, it is washed first and then cut, so that the dish can retain its original flavor, so that it is delicious, and after cutting, many things in it will be washed out, and the dish will be damaged.

Personally, I think it should be washed first and then cut, after all, there are a lot of pesticide residues in today's dishes, and only if they are washed and then cut, they will not be polluted.

Vegetables should be washed before cutting to ensure that the nutrients are retained, and if they are cut and then washed, the nutrients will be lost.

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 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 and then washed, but should be washed and then cut.

There are several more suitable ways to wash vegetables.

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 the cabbage vegetables, you can cut them first, soak them in water for 2 hours, and then rinse them with water to remove the residual pesticide wild acacia.

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.

Soak 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.

Disinfection with sunlight: Sunlight irradiating vegetables will decompose and destroy some of the residual pesticides in vegetables. It has been determined that the residue of organochlorine and organomercury pesticides in vegetables and fruits exposed to sunlight for 5 minutes will be reduced by 60.

Vegetables that are convenient for storage should be placed at room temperature for about two days, and the average disappearance rate of residual chemical pesticides is 5.

Wash with rice 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.

In fact, pesticides are volatilized to a large extent during the storage, cleaning and cooking of vegetables. At the same time, vegetables are rich in water-soluble vitamins, and if vegetables are soaked in water for a long time, especially if they are cut first and then soaked, water-soluble vitamins will be lost in large quantities. Therefore, it is advisable to wash the vegetables before cutting them, and not to soak them in water for a long time. 1.

Soaking and washing method: You can first rinse off the dirt on the surface of vegetables with water, then add a small amount of fruit and vegetable cleaning agent to clean water, soak for about 5 minutes, and then rinse with running water two or three times to minimize the residue of fruit and vegetable cleaning agent.

2.Flour washing method or rice washing method: You can add a handful of flour to the basin, then add an appropriate amount of water to soak and wash the vegetables. You can also soak vegetables and fruits in rice washing water, which is not only environmentally friendly, but also has a good effect on removing pesticides.

3.Alkaline water immersion method: rinse the dirt on the surface of the vegetables, soak them in alkaline water (generally add about 5 grams of alkaline noodles to 500 ml of water) for 5-10 minutes, and then rinse them with water two or three times.

4.Peeling method: The amount of pesticides on the surface of vegetables is relatively large, so peeling is a better way to remove residual pesticides. This method can be used for vegetables such as cucumbers, carrots, winter melons, pumpkins, zucchini, and turnips.

Generally, it is necessary to choose vegetables first and then wash them, and some dishes may also be washed first and then washed. It depends on what kind of dish you are.

Hello!Please describe the problem in detail!

Method 1: 1. Formula: sodium sulfate (or potassium sulfate) 97, starch (or gelatin) 1, calcium stearate 1, stearic acid 1 (all weight ratio).

2. Preparation method: mix and crush the raw materials according to the formula, add an appropriate amount of water to make a paste, and then mold into a piece, each piece weighs about grams. 3. How to use:

Wrap the fresh-keeping tablets in paper and scatter them in containers for storing and transporting fruits and vegetables, and the dosage is appropriate to put 5 8 tablets per kilogram of fruits and vegetables.

Method 2: 1. Formula: sodium chlorite 25, ferrous sulfate 15, zinc oxide 10, activated carbon 50.

2. Preparation method: Mix the above raw materials evenly, add a small amount of water and stir fully, dry at 110, and make particles with a diameter of about millimeters after drying. Among them, sodium chlorite is the main agent, and sodium chlorate can also be used instead;Ferrous sulphate and zinc oxide are active ingredients that enhance the effect of preservatives and extend the shelf life of preservativesActivated carbon is the planting body, and can also be used as a carrier such as alumina and silica.

This kind of preservative can not only effectively separate and remove ethylene gas, but also remove harmful gases such as ethanol and aldehydes, inhibit the occurrence of mold, prevent decay, and is suitable for fruits, vegetables and flowers, and has a long time of action. 3. How to use: In order to facilitate the use and give full play to the role of the preservative, the preservative should be divided into small bags, packaged with breathable materials, such as paper or cloth, etc., and can also be sealed into plastic film sachets such as polyethylene.

To use, seal the preservative in a packaging container along with fruits and vegetables.