Mainly used for leafy vegetables, such as spinach, lettuce, cabbage and so on. Generally first rinse off the surface dirt with water, remove the visible part of the stains, and then use water to cover the fruit and vegetable part of the 5 cm or so, flowing water immersion should be not less than 30 minutes. If necessary, you can add fruit and vegetable detergent and other cleaning agents to increase the dissolution of pesticides. So cleaning and soaking 2 to 3 times, basically can remove the vast majority of residual pesticide components.

(2) alkaline water immersion cleaning method

Most organophosphorus pesticides in the alkaline environment, can be rapidly decomposed. Generally in 500 milliliters of water add 5 to 10 grams of edible alkali prepared into alkaline water, the initial rinse of fruits and vegetables into the alkaline water, according to the amount of vegetables with enough alkaline water, soak for 5 to 15 minutes after rinsing fruits and vegetables with water, repeat the wash for about 3 times to better results.

(3) heating cooking method

Commonly used in celery, cabbage, peppers, beans and so on. Because carbamate insecticides will accelerate the decomposition of the temperature increases, generally placed in boiling water after cleaning fruits and vegetables 2 ~ 5 minutes immediately after fishing, and then wash with water 1 ~ 2 times, can be placed in the pot to cook into dishes.

(4) cleaning and peeling method

For fruits and vegetables with skin, the appearance of pesticide residues can be peeled off the skin with a sharp instrument, and consume the fleshy part, which is both tasty and safe.

(5) Storage and Custody Method

Some pesticides will slowly decompose into substances that are harmless to humans over time during storage. Therefore, when possible, some of the fruit suitable for storage storage for a period of time (10 to 15 days). Before eating and then wash and peel, the effect will be better.