1, it is recommended not to use detergent. Pesticide residues are your main concern. Cleaners can't remove the pesticides that vegetables have absorbed, and most leafy vegetables commonly used to make vegetable salads are rugged in shape and uneven in surface, which is not as smooth as the surfaces of kitchen utensils such as dishes, and the materials are not wear-resistant, so they will be broken if they are cleaned with a little force. Using detergent will only leave more detergent on lettuce, and the result is likely to be eating more detergent instead of removing the absorbed pesticides.

2. Wash your hands, utensils and knives before handling food directly at the entrance. Be sure to wash your hands, utensils and knives first. Microbial pollution sources do not necessarily come from vegetables, and it is very likely that pathogenic microorganisms remain on tableware, which is more likely to be their own sanitary conditions and bad habits. So it should be in a clean and tidy kitchen environment.

3. Flowing tap water+scrubbing For leafy vegetables eaten raw, the best way is to have a lot of flowing tap water+scrubbing, or spray some diluted white vinegar first (which is effective for removing bacteria), and then scrub with a lot of tap water.

4 Dried and dried and then stored in the refrigerator. The washed leafy vegetables must be dried and dried and then stored in the refrigerator (there should not be too much water on the surface). If it is not a big problem to process and eat immediately, the water will be conducive to the growth of bacteria.

5. Choose reliable vegetable brand suppliers. Since it is not easy to clean, try to choose genetically modified, organic vegetables, and vegetable products that take medicine in advance according to regulations. However, there are few transgenic products in leafy vegetables; However, domestic farmers blindly use drugs, and the residues are mixed. Many vegetables provided by vegetable vendors are of poor quality and may be contaminated by microorganisms, especially inferior vegetable varieties that may contain pathogenic microorganisms and microbial toxins. Vegetables provided by reliable vegetable suppliers, in order to maintain the brand reputation, although the price is slightly higher than the average, the quality and processing links can at least be reassuring. Moreover, any vegetables and fruits may be contaminated by microorganisms in the process of production, packaging, transportation, processing and processing. It is more important to choose a fruit and vegetable supplier with a perfect process from purchasing to processing in the fruit and vegetable base!

Vegetable salad is very good to eat in summer and can digest the stomach.