Vegetables have experienced contamination from chemical fertilizers and pesticides from planting to the table. If they are not cleaned thoroughly, they will be very harmful to human health. Here are some ways to clean vegetables.

Vegetable peeling method: Pesticides and other chemical substances, as well as various bacteria, will remain on the surface of vegetables. For example, the surface of vegetables such as carrots, white radish, potatoes, lettuce, onions, luffa, winter melon, and gourds can easily absorb pesticides and bacteria. Therefore, vegetables that can be peeled should be peeled before eating.

Alkali washing method: Most organophosphorus pesticides can be quickly decomposed in an alkaline environment. The method is: add 5 to 10 grams of edible alkali to 500 ml of water to prepare alkaline water, put the vegetables after initial washing into the alkaline water, soak for 5 to 15 minutes, then rinse with clean water, and repeat washing about 3 times. Remove most pesticide residues from vegetables.

Blanching vegetables with hot water: Because some pesticides can decompose when exposed to heat, such as green peppers, cauliflower, beans, celery and other vegetables, it is best to blanch them in hot water before frying or roasting them. Remove more than 90% of residual pesticides.

Sunlight exposure method: Using the multi-spectral effect of sunlight, some residual pesticides in vegetables will be decomposed and destroyed. Vegetables dried by sunlight have less pesticide residue. In addition, after purchasing vegetables, you can leave them at room temperature for about 24 hours, and the average disappearance rate of residual chemical pesticides is 5%.

Use salt water cleaning method: Use 1% to 3% light salt water to wash the residual pesticides on the vegetable skin, which can achieve good results. In addition, vegetables harvested in autumn are often in the root parts or vegetables. There are various small insects hiding in the patterns on the back of the leaves, which can be easily removed by washing vegetables with fresh water.

In addition, washing vegetables with rice washing water can remove some pesticides remaining on vegetables. Our country currently mostly uses organophosphorus pesticides such as methamidophos, phoxim, dichlorvos, and dimethoate to kill insects. These pesticides lose their toxicity when exposed to acidic substances, so soaking vegetables in rice water can also reduce residual pesticides.