How to wash vegetables thoroughly

The key to cleaning vegetables is to remove surface pesticide residues and dirt, which can be achieved through methods such as rinsing with running water, soaking, baking soda, or salt water treatment.

1. Rinse with flowing water

Rinse the surface of vegetables continuously with flowing water for more than 30 seconds. The impact force of the water flow can take away most of the water-soluble pesticide residues and soil. Leafy vegetables need to be washed piece by piece at the folds of their stems and leaves. For root vegetables, it is recommended to use a soft brush to assist in brushing the grooves and crevices. This method is suitable for vegetables with smooth skin such as cucumbers and tomatoes, but its effect is limited for core vegetables.

2. Soaking in warm water

Soaking in warm water at around 50 ℃ for 10 minutes can decompose some organic phosphorus pesticides, while high temperatures can damage nutrients. Vegetables with complex structures such as broccoli can be split into small pieces and soaked. Adding a small amount of flour to the water can absorb impurities. Pay attention to soaking leafy vegetables for no more than 15 minutes to avoid the loss of water-soluble vitamins.

3. Baking soda solution

Add 5 grams of edible baking soda per liter of water and soak fruits and vegetables for 15 minutes to neutralize acidic pesticides. This method has a significant effect on removing agricultural residues from berries such as grapes and strawberries. After soaking, the residual alkali solution needs to be rinsed with running water. Baking soda solution is not suitable for cleaning mushrooms and may damage their flavor compounds.

4. Salt water treatment

Soaking in 3% concentration salt water for 10 minutes can dehydrate and shed the insect eggs, making it suitable for cleaning leafy vegetables such as spinach and chrysanthemum. A high osmotic pressure environment can promote the precipitation of some pesticides, but the concentration needs to be controlled to prevent sodium ions from infiltrating vegetable cells. Processed vegetables should be rinsed with clean water at least three times.

5. Peeling treatment

Directly peeling off the skin of vegetables with skin such as carrots and potatoes can remove more than 90% of surface pesticide residues. It is recommended to clean before peeling to avoid tool contamination of the fruit pulp. Winter melons and other melons can be scraped off the surface wax with a spoon, while purple cabbage and other melons are recommended to remove the outer leaves.

Different types of vegetables require a combination of cleaning methods, such as rinsing with running water first and then soaking briefly. Organic vegetables also need to be cleaned, with a focus on removing dust and microorganisms. Cooking as soon as possible after cleaning can reduce nutrient loss. For raw vegetables, it is recommended to use a fruit and vegetable cleaning machine to enhance the purification effect. Regularly replace cleaning tools to avoid cross contamination, and plastic cutting boards are easier to clean than wooden ones. During special periods, diluted white vinegar water can be used for final rinsing, but it should not be used frequently to avoid affecting the taste.