Soaking with water: The pesticides that are stained on vegetables are mainly organophosphorus insecticides. Generally, the surface dirt is rinsed off with water, and then soaked in clean water for 30 minutes. So repeated washing and soaking for 2 to 3 times can basically remove most of the dirt. Part of residual pesticides. Alkaline water immersion method: the method is to first flush the surface dirt, soaked in alkaline water (usually 500 ml of water, add 5 ~ 10 grams of alkaline surface) 5 to 15 minutes, and then rinse with water, repeat 3 to 5 times. Storage method: Residue pesticides on vegetables can slowly decompose over time. Melon, pumpkin and other non-perishable vegetables can be stored for 1 week before consumption. Hot water method: Some vegetables and fruits can remove some residual pesticides by hot water. Commonly used in celery, spinach, green peppers, cauliflower, beans and so on. Wash the surface dirt with clean water first, put it in boiling water for 2 to 5 minutes, then remove it and wash it with clean water once or twice.
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