How to wash green vegetables

　　First:

　　Soak the vegetables you bought for 5 minutes before rinsing them, or soak them in rice water to neutralize pesticide toxicity;

　　second:

　　Wash vegetables with 5% salt water;

　　third:

　　Use baking soda and water to wash vegetables; most of the pesticides used by vegetable farmers today are in the form of creams, because pesticides that are too water-soluble are applied in vain when it rains. Most creamy pesticides will dissolve in alkaline solutions. Although chemical reactions may occur, the substances produced are harmless. The method is to first rinse the surface of the vegetables, then soak them in baking soda water (usually 5 to 10 grams of baking soda is added to 500 ml of water) for 10 to 20 minutes, and then rinse with clean water.

　　fourth:

　　High-temperature heating will also decompose pesticides. Some heat-resistant vegetables, such as cauliflower, beans, celery, etc., can be washed and blanched in boiling water for a few minutes to reduce the amount of pesticides by 30%. Cooking at high temperatures can remove 90% of the pesticides;

　　fifth:

　　Let the vegetables bask in the sun. It has been determined that when vegetables are exposed to sunlight for 5 minutes, the residual amounts of pesticides such as organochlorines and organic mercury can be reduced by about 60%. Drying the vegetables in the sun is also a way. Therefore, fruits and vegetables that are easy to preserve and are not afraid of sunlight can be stored in a well-lit and ventilated place for a period of time. Suitable for apples, kiwis, winter melons, etc. Generally speaking, the evaporation period of pesticides is 7 to 15 days. Of course, this method has a narrow scope of application and a mediocre effect.

　　sixth:

　　Usually, 80% of pesticide residues are on the skin, and the other 20% is in the pulp. Therefore, some fruits and vegetables that can be peeled and eaten, such as apples, peaches, cucumbers, and eggplants, are best peeled before eating.