Wash Beijing cabbage or just tear off the top layer?

Contrary to disagreements, it is necessary to wash Beijing cabbage before eating - but you need to know how and when.

Where do different opinions come from?

The fact is that Peking, like white cabbage, is multi-layered, and the top leaves protect the inside. Therefore, it seems logical to simply break off the outer cover. However, if you look closely, the Peking has very curly leaves, and they do not fit snugly together - this means that at least the top of the vegetable is freely overgrown with dust during ripening.

This implies: you need to wash thoroughly under running water or lowering the whole head of cabbage into a basin. Such a decision categorically did not suit the cooks.

Judge for yourself: if plenty of water is folded abundantly in folds and leaves are not pressed tightly against each other. Can all the water then drain? Not. Its tangible amount will go to the dish. Therefore, purity.bigbadmole.com/en/ does not recommend washing whole Chinese cabbage for salad.

Important
You can not wash the whole head of cabbage if part of it is left for storage: water in the folds provokes rotting of the vegetable, goes out and becomes a refuge for bacteria.

Outputs and Solutions

The mistress found two solutions:

1. If there is no confidence in a pure vegetable, you need to disassemble it into leaves and wash each separately or two at a time and put it on a towel - wrap it.
2. Wash by pushing the crown well and using boiled water. Then turn the head upside down and gently tap it with your palm to shake out the moisture without raising the spray.

The first method is especially convenient if Chinese cabbage is taken partly in a salad: the leaves are washed for cooking, and the main head is sent back to the "fresh zones" section.

Tip
Best of all, any vegetables, including Chinese cabbage, keep fresh in a glass dish with a lid.

Before cooking, if the cabbage leaves completely, it is washed as you like, even just under the tap. When boiling or stewing, a few drops of raw water are mixed with the one that is already poured into the pan, and will not play a role. If the cabbage is supposed to be fried or baked, then the leaves should be washed one at a time and dried - otherwise the vegetable will be stewed.

The chefs advise to remove the upper leaves and the stump, as in the white one, as the main layer of dust and pesticides settles on them.

Peking, or Chinese cabbage - soft in taste, crispy and juicy, in addition, it looks spectacular in a salad. Pour boiling water or rinse under the tap only that part of the head that you use for cooking. Wrap the rest with parchment so that it breathes but does not lose moisture. And then you can safely enjoy a delicious vegetable for more than one day.