Hot water: green peppers, cauliflower, celery and other vegetables, cooked with boiling water and hot, you can remove some of the residual pesticides.
Blisters: Some vegetables that should be hot, such as leeks and cabbage, can be sterilized with water.
Washing: Some flowers and vegetables, such as mushroom, leek, etc., can be washed with water and then soaked in salt water.
Peeling: Stem and melon vegetables such as radishes, potatoes and loofah are peeled and rinsed with fresh water.
Illumination: Vegetables that have just been bought back in the sun for about 10 minutes can decompose and inactivate residual pesticides.
Place: After buying the vegetables, do not cook it immediately. Place it at room temperature for 24 hours. The residual pesticide removal rate can reach about 48%.
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