1, light salt water soaking: general vegetables first with water at least 3 to 6 times, then soaked in light salt water soaked for 1 hour, and then rinsed with water 1 times. The heart of the vegetables, can be cut first, put into the water soaked 2 hours, and then rinse with water to remove residual pesticides.

2, alkali washing: first in the water on a handful of alkali powder, sodium carbonate, stirred and then into the vegetables, soak for 5 to 6 minutes, and then rinse with water. Can also be used instead of baking soda, but to extend the appropriate soaking time to about 15 minutes.

3, with boiling water hot: in the do peppers, cauliflower, beans, celery, etc., the best before the pot with boiling water, can remove 90% of the residual pesticides.

4, with sunlight disinfection: sunlight irradiation of vegetables will make part of the pesticide residues in the vegetables are decomposed, destroyed. It has been determined that vegetables, fruits in the sunlight irradiation 5 minutes, organochlorine, organic mercury pesticide residues will be reduced by 60%. Convenient storage of vegetables, should be placed at room temperature for about two days, the average disappearance rate of residual chemical pesticides is 5%.

5, wash with rice water: rice water is acidic, organophosphorus pesticides will lose toxicity when acidic substances. Soak in rice water for about 10 minutes, wash with water, you can make vegetables residual pesticide ingredients to reduce.

Cauliflower (scientific name: Brassica oleracea L. var. botrytis L.), also known as cauliflower, cauliflower, coconut cauliflower, kale flowers, broccoli, bulbous kale. It is a vegetable of the cruciferous family, an annual plant, and a variant of kale, along with broccoli and Brussels sprouts. The head of cauliflower is a white inflorescence, similar to that of broccoli.

Cauliflower is rich in vitamins B complex and C. These components are water-soluble and are easily dissolved and lost by heat, so cauliflower should not be cooked at high temperatures and is not suitable for boiling. Native to the Mediterranean coast, introduced into China around the beginning of the 19th century during the Qing Guangxu period. Its product organs are white, short shrunken, fat and tender flower buds, flower branches, flower shafts and other polymerization of the flower ball, is a kind of crude fiber content is small, the quality of tender, nutritious, flavorful and delicious, people like to eat vegetables. White cauliflower and green cauliflower nutrition, role is basically the same, green cauliflower than white cauliflower carotene content is higher.