How to wash clean parasitic vegetables and chemicals

Big leafy vegetables should wash each leaf and both sides under running water to clean the parasite, then rinse again in brass. Small stalks are washed with brass island many times, replacing 5-6 water.

Instructions on how to clean standard clean vegetables without correction

Fresh vegetables have plenty of water, yeast, nutrients, which are suitable environments for microorganisms to grow and enzymes to function. Therefore, this is a very easily damaged food. At the same time, fresh vegetables and fruits are at a very high risk of pesticide residues and preservatives.

According to the Department of Food Safety, Ministry of Health, when choosing fresh vegetables, people need to pay attention to some of the following characteristics:

Outer appearance: Intact, healthy, not crushed and scratched at the stem. The type of alert is too "fat".

Color: There are natural colors of vegetables, not wilting, wilting. Notice the green or unusual colors.

Touch - grip: Feeling heavy, hard. Notice the "light" feeling of some green vegetables is sprayed with too many growth stimulants and plant protection chemicals.

Photo: Wp.

There are no foreign substances : Many types of fruits and vegetables also stick to plant protection chemicals on leaves, petioles, fruit nipples, fruit stalks . with broken spots or white spots.

Odor : No strange smell. If the amount of plant protection chemicals is abundant, smell the pungent odor, the smell of plant protection chemicals.

For fruits: There are a number of types of impregnated toxic preservatives, which still look good, but their nipples are dull or even stick with protective substances. Add or remove peeled color between shell and flesh.

How to clean and safe vegetables

Some people use salt water, make potassium permanganate or other safe vegetable chemicals advertised in the market. However, using this method, fresh vegetables or fresh fruits are only partially cleaned, mainly removing some dirt, chemicals, bacteria . and pathogenic parasites are very difficult to clean. If you use water mixed with salt, potassium permanganate or cleaning chemicals with high concentration, the vegetable after washing will be bruised, less green, the taste may be changed.

So the traditional and simple way of washing but ensuring the most hygiene is as follows:

• Make sure the water used for washing must be clean, rinse under water running from 3 or more water, then depending on the different types of vegetables applied:
• If the stalks are as big as green mustard, lettuce . they have to break each branch, each leaf, and let it run under a running water for a long time to clear all parasites if any. Flip over the other surface to wash the same way. Then put in brass, rinse normally one or two countries.
• If it is small stalks such as watercress, water spinach . then put in the brass and then reverse the island many times, at least to replace 5-6 water.
• Finally, it is possible to saline or soak in ozone.
• Fresh fruit: Wash under clean water several times, before eating, peel.

Clean vegetables bought at the supermarket, before using still have to wash thoroughly, it is best to wash each leaf of vegetables under running water several times so that bacteria, parasite eggs and chemicals still stick on the vegetables. To avoid parasitic infection, clean vegetables should be washed before processing. If you want to be safe, cook it well, not eat raw vegetables and salads.