1, washing is to wash the ingredients to be cooked. This is the general preparation before cooking.

2. Water control is to dry or drain, dry and squeeze the water in the ingredients to prevent excessive water in the ingredients from affecting the quality and taste of the dishes.

Extended data:

Method of washing vegetables:

1. For cucumber, green pepper, carrot, bitter gourd and other stem melon vegetables, you can put detergent, soak it in warm water for 1-2 minutes, then brush it again with a soft brush, especially the concave parts, and then rinse it with clear water. You can peel it and wash it if necessary.

2. For leafy vegetables such as Chinese cabbage and cabbage, the outer leaves can be removed, and the inner leaves can be soaked in warm water and then washed one by one with running water.

3. Green vegetables such as lobular spinach, chrysanthemum, chicken feathers and Chinese cabbage can be cut off, washed with clear water, then rinsed before the faucet, and the residual pesticides can be removed by the impact and vibration of water.

4. Some residual pesticides in vegetables can also be decomposed and inactivated by ultraviolet rays.

5, beans, cauliflower and other vegetables can be scalded with boiling water after cleaning, which can also remove residual bacterial pesticides.