1, it is recommended not to use detergent. Pesticide residue is your main concern, detergent does not go out of the vegetables have absorbed pesticides, and generally used to do vegetable salad leafy vegetables, most of the leaves are rugged shape, uneven surface, not like dishes and other kitchen utensils surface so smooth, the material is not wear-resistant, a little bit of hard cleaning will be broken. Using a detergent will only leave more detergent residue on the lettuce, and the result is likely to be not remove the absorbed pesticides instead, eat more detergent.

2. Handling food should first hand, utensils, knives are washed before handling food directly into the mouth, be sure to first hand, utensils, knives are washed. The source of microbial contamination is not always from vegetables, it is likely that there are also residual pathogenic microorganisms on the tableware, more likely to be their own hygiene conditions and bad habits. So the kitchen environment in a hygienic clean and tidy.

3. Flow of tap water + scrub for raw leafy vegetables, the best way is to flow a lot of tap water + scrub, or spray some diluted white vinegar (more effective in removing bacteria), and then scrub with a lot of tap water.

4 Shake dry, dry and then refrigerator storage after washing the leafy vegetables must be shaken dry, dry and then refrigerator storage (not too much water on the surface), if immediately processed and eaten is not a big problem, the water will be conducive to the growth of bacteria.

5. Choose a reliable supplier of vegetable brands. Since it is not easy to clean, vegetables try to choose genetically modified, organic vegetables, in accordance with the provisions of the early rest of the vegetable products. However, leafy vegetables are rarely genetically modified products; and domestic farmers blindly medication, residue situation is mixed, many vegetable vendors to provide vegetables are poor quality, there may be microbial contamination, especially with pathogenic microorganisms and microbial toxins may be poor quality vegetable varieties. Vegetables provided by reliable vegetable suppliers, in order to maintain brand reputation, are at least reassuring in terms of quality, processing and handling aspects, albeit at slightly higher prices than average. And any vegetables and fruits may be in the production, packaging, transportation, handling and processing of the process of microbial contamination, choose from the fruits and vegetables base procurement to the processing of a perfect process of fruits and vegetables supplier is more important!

Vegetable salad is very good to eat in the summer, can have a digestive effect on the stomach and intestines.