How to deal with pesticide residues, beans and beans should be soaked and cleaned more

Washing. Generally, vegetables should be rinsed at least 3-6 times with clean water, and then soaked in lightly salted water and rinsed again. For cabbage vegetables, you can cut them first, soak them in clean water for 1-2 hours, and then rinse them with water to remove the residual pesticides.

Caustic washing. Put a teaspoon of alkali powder (sodium carbonate anhydrous) or glacial alkali (crystalline sodium carbonate) in the water and stir well, then add the vegetables. Soak for 5-6 minutes, pour out the alkaline water, and rinse with water.

If there is no alkali powder or glacial alkali, baking soda can be used instead, but the soaking time is appropriately extended, which generally takes about 15 minutes.

Use fruit and vegetable dish soap.

Fruit and vegetable detergent is diluted 300 times, wash it once, and then rinse it with water 1-2 times, which can remove germs, insect eggs and residual pesticides on vegetables.

Blanch with boiling water. The best way to remove some residual pesticides is to blanch, such as green peppers, cauliflower, beans, celery, etc., it is best to blanch it with boiling water before frying or burning in the pot, according to the test, it can remove more than 90% of the residual pesticides.

Sunlight. The use of multispectral effect in sunlight will decompose and destroy some residual pesticides in vegetables. So through the sun.

Irradiation of sun-dried vegetables has less pesticide residues. It has been determined that the residue of organochlorine and organic mercury pesticides is lost by 60% when fresh vegetables and fruits are exposed to sunlight for 5 minutes. For vegetables that are easy to store, it is best to leave them for a while.

Oxygen in the air and chromase in vegetables have a certain decomposition effect on residual pesticides. After buying vegetables, in the room.

After about 24 hours of temperature, the average disappearance rate of residual chemical pesticides is 5%.

Wash with rice washing water.

Washing vegetables with rice washing water can remove some of the pesticides that remain on the vegetables. At present, most of the methamidophos and octamine are used in China.

Organophosphorus pesticides such as phosphorus, dichlorvos, and dimethoate kill insects, and these pesticides will lose their toxicity when they encounter acidic substances. In Tao.

Soak in rice water for about 10 minutes and rinse it with water to reduce the pesticide residue in vegetables.

In view of the problems that the people are most concerned about, such as vegetable pesticide residues, Wang Qiang, director of the Institute of Agricultural Product Quality Standards of the Zhejiang Academy of Agricultural Sciences, accepted an exclusive interview with this newspaper. Wang Qiang said that in 2003, when the national agricultural pesticide residue monitoring pass rate was only 57%, Hangzhou's index has reached 84%, at present, Hangzhou's agricultural pesticide monitoring pass rate has reached more than 95%, the overall situation is good. Now some people are afraid that vegetables have pesticide residues, so they pick some vegetables that do not use pesticides in the vegetable field to buy, but Wang Qiang said that in a broad sense, there are no agricultural products that do not use pesticides.

There are two types of pesticide concepts: broad and narrow. Pesticides in a broad sense refer to the prevention and control of pests and diseases, can promote plant growth, artificial input of substances, to meet the concept of pesticides a wide range, including the now widely used domestic 'biological control' means, that is, as the pest buster of other animals put into the ground, in order to control. Pesticides in the narrow sense refer to chemical agents that can control pests and diseases and promote plant growth.

The pesticides that people think of generally refer to chemical agents, so there are indeed agricultural products that do not use pesticides at this level. Judging from the test results of pesticide residues in agricultural products over the years, the products with low pass rate are mainly cylinder beans and kidney beans in beans, celery and common cabbage in green leafy vegetables. How to remove pesticide residues is the most concerned issue.

Wang Qiang said that at present, the main method is to soak for a long time and wash repeatedly. After such cleaning, all pesticide residues on the surface of vegetables can be eliminated, and most of the residual pesticides attached to the meridians can be removed. In addition, he suggested that in the alternation of spring and summer, when pests and diseases are particularly severe, the public can eat as little as possible vegetables with relatively high pesticide residues.

In addition, try not to eat more of these vegetables even if your own immunity is weak. It is reported that the Institute of Vegetables of the Academy of Agricultural Sciences is starting from the "source", such as actively developing the disease resistance of seeds and minimizing the use of chemical pesticides. The Institute of Quality Standards not only tests whether the pesticide residue is qualified, but also prepares a test to detect whether the new pesticide exceeds the standard.

In general, the people of Hangzhou can eat vegetables with more confidence. The rate of exceedance is decreasing, and so are the detected values. ”

Dealing with pesticide residues:

1) Generally, rinse off the surface dirt with water first.

2) Then wash and soak 2-3 times with clean water, which can basically remove most of the residual pesticides.

3) Add a little alkali to the water and soak it, then rinse it with water 2 to 3 times.

4) Put the beans in boiling water for about 3 minutes and remove them, and then wash them fully to achieve the purpose of detoxification.

You can soak dish soap in water, because many pesticides are now grease pesticides, and soaking them with dish soap can effectively remove pesticide residues.

Many people rinse directly several times when eating tank beans, but they don't know that there are many insects in summer, especially some seasonal vegetables have been sprayed with pesticides. So, how to clean the pesticide residues on the beans? What can't you eat with cylinder beans?

How to clean pesticide residues on cylinder beans.

There are a lot of insects in summer, and most of them are sprayed with pesticides to ensure the growth and yield of vegetables, so pay attention to cleaning them when eating.

1. Rinse at least 3 sides with clean water several times, and then soak in light salt water and rinse again to remove residual pesticides.

2. After cleaning the beans, you can use boiling water to scald them before frying, which is a common practice of burning beans in many restaurants, which can not only remove pesticide residues, but also look crispy and delicious.

3. Some people have been washing fruits and vegetables with rice water, this method is very practical for vegetables sprayed with pesticides, it is best to soak for about 10 minutes, and then rinse with water to make a match.

Jar beans can not be picked up and eaten with anything.

There is nothing that can't be matched, but it needs to be fried during the frying process, and it can't be eaten if it's not cooked, and it can't be eaten raw, so as not to cause food poisoning.

In addition, the beans are also beans, stewed during the cooking process, fried and eaten not easy to cook, you can boil water to scald it, so that it is thoroughly cooked, and do not covet crispy and tender unripe food.

Soak sour beans in cold water or cold boiled water.

Soaked sour beans are time-saving compared to pickled beans, and if you want to taste just as crisp and tender, it is best to choose fresh and tender beans.

In addition, water needs to be added in the process of soaking sour beans, but many people think that this water is better to add cold water directly, and its practical cold boiled water is better, because cold boiled water is to kill most of the bacteria in the water at high temperature, and then pour it into the bottle, add vinegar and other substances, which is conducive to inhibiting the reproduction of other non-fermenting bacteria. After a period of soaking, the color may be better than the pickled beans, and the taste is more crisp and tender, the disadvantage of pickling is that the time is not good, and the beans do not taste crisp and tender for a long time, and even taste too sour.