Blanching: Vegetables like green peppers, cauliflower, and celery can be blanched in boiling water before cooking to remove some pesticide residues.
Soaking: Some vegetables not suitable for blanching, such as chives and bok choy, can be disinfected by soaking in water.
Washing: Some flower vegetables, like enoki mushrooms and chive flowers, can be first rinsed with clean water, then soaked in salt water.
Peeling: Root and gourd vegetables like radishes, potatoes, and loofah should be peeled and then rinsed with clean water.
Sunlight: Newly purchased vegetables can be left in the sun for about 10 minutes to help decompose and inactivate pesticide residues.
Air Exposure: After buying vegetables, do not cook them immediately. Leaving them at room temperature for 24 hours can remove about 48% of pesticide residues.