How to wash vegetables to remove pesticide residues?
1. Running water rinse + soaking method
This method is suitable for leafy vegetables, such as spinach, daylilies, chive flowers, lettuce, bok choy, etc.
Generally, soak in clear water for 15 minutes first, then rinse under running water two or three times. Fruit and vegetable detergents can increase the dissolution of pesticides, so a small amount can be added when washing these vegetables.
2. Running water rinse + alkaline water soaking method
Can be used for all kinds of vegetables and fruits.
First, rinse the surface of the vegetables and fruits clean, then soak them in alkaline water for 5-15 minutes. The ratio for preparing alkaline water is: add 5-10 grams of alkali to 500 ml of water. After soaking, rinse with clean water 3-5 times.
3. Peeling method
The surface of vegetables and fruits tends to have relatively higher pesticide residues, so peeling is a good method for removing them. Suitable for apples, pears, kiwis, cucumbers, carrots, winter melon, pumpkin, zucchini, eggplant, radishes, etc.
4. Storage method
During storage, pesticides can slowly decompose into substances that are harmless to the human body. Therefore, for fruits and vegetables that are easy to store, their pesticide residue levels can be reduced by storing them for a certain period.
This method is suitable for varieties that are not easily spoiled, such as pumpkins and winter melons. It is also recommended not to immediately consume freshly picked, unpeeled fruits and vegetables.
5. Heating method
Commonly used for celery, spinach, bok choy, cabbage, green peppers, cauliflower, green beans, etc.
First, wash the surface of these vegetables clean with water, blanch them in boiling water for 2-5 minutes, then remove and rinse with clean water once or twice before stir-frying or cooking.