1, water wash + immersion method
This method is used for leafy vegetables, such as spinach, day lily, chives, lettuce, pak choi and so on.
Usually soaked with water for 15 minutes, then rinse with water two or three times. Fruit and vegetable cleaning agents can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agents can be added when washing these vegetables.
2, water wash + alkaline water immersion method
Can be used for all kinds of vegetables and fruits.
First flush the dirt on the surface of vegetables and fruits and soak it in alkaline water for 5 to 15 minutes. Alkaline water is prepared by adding 5 to 10 grams of alkali to 500 ml of water. After soaking, rinse 3~5 times with water.
3, peeling
The amount of pesticides on the surface of vegetables and fruits is relatively high, so peeling is a good method to remove residual pesticides. Can be used for apple, pear, kiwi, cucumber, carrot, melon, pumpkin, zucchini, eggplant, radish and so on.
4, storage method
In the process of storage, pesticides can be slowly decomposed into substances that are harmless to humans over time. Therefore, for the easy preservation of fruits and vegetables can be stored for a certain period of time, reducing the amount of pesticide residues.
This method is suitable for pumpkin, wax gourd and other non-perishable varieties. It is also advisable not to consume freshly picked unpeeled fruit and vegetables immediately.
5, heating method
Commonly used in celery, spinach, cabbage, cabbage, green peppers, cauliflower, beans and so on.
First wash the surface dirt of these crops with clean water and put them in boiling water for 2~5 minutes. Then, rinse with water for 1~2 times to fry or burn.
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