How to wash vegetables ?
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Hello hello...was from a boys school with no home econs...parents went on holiday for 1 week plus and I learning to cook now
Up to now I've only fried eggs and cook instant noodles and rice before. It was the first time I cooked stir-fried veges just now....gonna taste it now.
Anyway I want to ask, how do you guys prepare the veges? how to wash properly? online many sources say that must use vinegar and dunno what hydrogen peroxide...I dun remember my parents using.
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use soap and scrub lor.
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There's vegetable soap available in supermarkets, usually at the area where all the veggies are put. I use that.
Give the area around the stems a good rub, cos the soil and dirt tends to accumulate there. Unless you buy hydro/aeroponic vegetables.
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Originally posted by sinicker:
use soap and scrub lor.
So how's that experience?...
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please dun shock ur home econs teacher by using hydrogen peroxide..
Follow these steps:
1. Prepare a washing bowl or a large bowl.
2. Fill the bowl with tap water
3. Add a few drops of veg soap and mix well (hahaha.. sounds like making a drink)
4. Put in your veg
5. Rub them gently and thoroughly to remove dirts, soil, insecticide, pesticide..etc.
6. Depending on which type of veg. For xiao bai cai or veg with thick stalks, separate each leaves (finished product should look like below, dont mind the tomato)
If Kang Kong or tapioca leaves (fan shu ye), peel off the epidermis layer of each stem and if the stems are too long, break them into shorter pieces.
7. Transfer the veg to another bowl or plate and pour away the contaminated water. Clean that bowl and filled with clean tap water.
8. Put the veg back into the bowl to wash off any remaining unwanted stuff (including your veg soap)
9. You are done with cleaning the veg
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Usually I only rinse it with water.... O.O....
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wah vege soap....just now I just rinse a bit with water only..
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rinse with water can alr. cooking will kill the bacteria.
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In the event you dont have veg wash.
Soak the leaves in big bowls of water can liao. Try soaking a few hours before you fry them.
Most times, you can discard the stems after soaking and just stir fry the leaves. So try to soak with the leaves in the water instead of the stems.
Dont cut and soak.
Practise, soak, pull them out and shake them to dry a bit, cut off the stems/cut into smaller segments and put the chunk of them into the wok with the hot oil, the more veggies you put, the less chance of oil spluttering up to burn your hands.
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wah ok thanks vk! I cooked my first non-egg dish by stir-frying tomatoes, potatoes, broccoli and kailan hahahaha...could be better but it was edible lol
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Originally posted by viciouskitty74:
In the event you dont have veg wash.
Soak the leaves in big bowls of water can liao. Try soaking a few hours before you fry them.
Most times, you can discard the stems after soaking and just stir fry the leaves. So try to soak with the leaves in the water instead of the stems.
Dont cut and soak.
Practise, soak, pull them out and shake them to dry a bit, cut off the stems/cut into smaller segments and put the chunk of them into the wok with the hot oil, the more veggies you put, the less chance of oil spluttering up to burn your hands.
die, i always wash liao, cut the stems and then soak. :\
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ooppss.... have been doing that for past few years..
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Originally posted by viciouskitty74:
In the event you dont have veg wash.
Soak the leaves in big bowls of water can liao. Try soaking a few hours before you fry them.
Most times, you can discard the stems after soaking and just stir fry the leaves. So try to soak with the leaves in the water instead of the stems.
Dont cut and soak.
Practise, soak, pull them out and shake them to dry a bit, cut off the stems/cut into smaller segments and put the chunk of them into the wok with the hot oil, the more veggies you put, the less chance of oil spluttering up to burn your hands.
DONT SOAK FOR SO LONG...!!! =O The important minerals and vitamins will be gone.! D:
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try this..
mix minced meat ( pork or chick or wateva meat, but must be minced), beaten egg, any other ingredients that are smaller in size that u like.. e.g. onion...
mix already, u got one disgusting bowl of egg + meat + many things...
spread them THICKLY on bread.. thickness, ratio of meat etc.. depends on personal preference..
pan fry them.. i dunno how to use the words (sorry for my vocab) in chinese is called jian... i think is fry in english.. then u get ur nice bread food.. make sure to put a little bit of oil on pan b4 frying..
i did this when i was bored, i saw my mum do this.. and when no one is at home.. i try playing with those ingredients.. and i suceeded... tho not as nice as my mum's one.. i am very satisfied with my product.. and it is easy..
IA
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one even simpler thing is, u go NTUC or any super market..
go find one big pack of meat.. think cost around 13.90 lidat..
there write chiken fillet or something.. or breast meat.. as it looks like..
then go home.. defroze it.. wash the chicken ( just rub the chicken with ur bare hands while on running water), peel off the skin ( depends u like skin anot), put on a pan, without oil...
wait 1 min... DO NOT FLIP, cover the pan now...
then wait another 3 min...
open the cover, u see the pan now very watery with the chicken looks almost cook.. now u try the other side.. the same thing, 1 min then 3 min...
rmb.. the 1 min is optional.. cuz the chicken will be a bit harder if u put the 1 min.. but softer if u dun put...
some like softer meat.. but i like a bit hard de meat..
*hardness of meat depends on the rawness of meat..
more raw = more soft...
now u have big piece of chicken.. u can eat it as it is, or eat it with rice, instant noodle or maybe make a burger out of it... a very convenient piece of meat..
IA
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double post
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Originally posted by ItsJustNC:
DONT SOAK FOR SO LONG...!!! =O The important minerals and vitamins will be gone.! D:
If you cooked vegie taste bitter, that means havnt wash off the insecticide yet. -
Reason not to cut and soak is that the minerals & vitamins seep away from the cut area of the vegies in the water.
And unless you are using organic vegies, you risk the chance of contamination from the insecticide and the soil, thru the cut stems.
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And instead of stir fry, you can consider just boiling a small pot of water.
Put stalk by stalk the vegies into the pot to boil a little bit, then quickly take them out and arrange on a platter.
Just a few seconds, when you see the veggies shrink and turn real dark green, take them out with chopsticks to kinda dry them a bit.
Pour abalone sauce or some oyster on it. Not too much so you can taste something, yet wont be too salty.
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And if you have those new fangled rice cooker, that is electronic, with functions to cook porridge and it comes with a steamer attachment.
Just put 1/2 cup rice with water up to notch 2, spoon in some minced chicken meat and set the function to porridge in the morning.
If you also have those fish fillet thing, can put into a bowl with ginger slices, tomotoes, sliced carrots, sesame oil, lightsoy sauce, hua diao jiu and some sugar/salt. Then have it on the rice cooker steamer attachment so you can have a chicken porridge with some fish for the afternoon/dinner.
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Originally posted by viciouskitty74:
If you cooked vegie taste bitter, that means havnt wash off the insecticide yet.M.. Not true. Some veggies are meant to be bitter.
And the thing is. Even if you soak it for so long, its pointless. Cause the insecticide has been applied so long and in so many layers. The insecticide would have penetrated into the plant already. Thats one of the reason why people opt for organic veggies. Cause they dont use insecticides.
So the best you can do is just put it under running water and rub the top layer of insecticide. -
If soaking really helps. Most people wouldn't bother about organic vegs unless hey are going for luxury food. Luxury by MY standard... >.>...