Speaking of it, restaurants must wash vegetables before cooking, because restaurants generally have professional cutting and matching, and dry cutting and matching will do the work of washing vegetables. There is no doubt that the cleanliness of washing is not as exquisite as that of washing at home, which is also a common problem in the industry. The food in the restaurant is basically washed once, unless it needs to be washed several times, such as broccoli, fragrant lai and mud. It is unnecessary to remove pesticide residues. Some restaurants, such as long beans and green beans in winter, are not cost-effective and reluctant to give them to employees. If they are eliminated, they won't order this dish for a day or two.

Generally, green leafy vegetables and fruits also need washing. However, because there are many vegetables, many bosses do not make reasonable arrangements to save costs, so washing vegetables becomes a cursory tour, and almost all of them can be washed at one time, not to mention that most green leafy vegetables are only soaked in salt water or flowing water once. Business is good, labor is large, and efficiency is important. Naturally, it is unlikely to be cleaned two or three times like at home, mainly to wash away fine sand. Can I eat? There's nothing wrong with the employees in the store eating, too.

Most responsible chefs will wash them before cutting and matching! Chefs who don't wash potatoes before shredding only account for a very small part and a small amount of vegetables and fruits. A small amount of vegetables that don't wash basically have the process of collecting water, which is basically equivalent to cleaning, disinfection and sterilization! So there is no need to have a great psychological burden! The world is so big, there are so many restaurants, and there are thousands of chefs all over the world. It's really normal not to wash dishes before cooking. However, because there are good people and bad people in all walks of life, even if there is honesty between heaven and earth, there can be no "mouse shit".

Sometimes stolen goods are water that has been forgotten to pass through the reservoir. They feel very comfortable, they feel very traditional. Because they don't wash staff meals like that, I have to wash all the vegetables in the staff meals. Up to now, I have always eaten in restaurants or canteens. I'm not sure about vegetables. Vegetables and meat have long been solved, and the pre-treatment has been cleaned. For example, braised pork ribs need to be cooked first, so the water for taking meat will not be used again, which is equivalent to washing meat.