1, sterilize with sunshine:
Vegetables irradiated by sunlight will cause some residual pesticides in the vegetables to be broken down and damaged. According to the test, vegetables and fruits will be exposed to sunlight for 5 minutes, and the residual amount of organochlorine and organic mercury pesticides will be reduced by 60%. The stored vegetables should be stored at room temperature for about two days, and the remaining chemical farmers will not be able to get 5%..
2, mild saline soak:
Vegetables in general vegetable distribution companies should be washed with water for at least 3 to 6 times, then soaked in brackish water for 1 hours, then rinse 1 times with water. For wrapped vegetables, they can be cut first, put in water for 2 hours, then rinse with water to eliminate pesticide residues.
3. Alkali washing:
First put a pinch of soda powder and sodium carbonate in the water, stir well, then add vegetables, soak for 5 to 6 minutes, rinse and rinse with clean water. Bicarbonate can also be used instead, but it should be properly extended to soak for about 15 minutes.
4. Scald with boiling water.
When making green peppers, cauliflower, beans, celery, etc., the best use of boiling water before boiling is to eliminate 90% of the pesticide residues.
5. Rinse with rice water:
Taomi water is acidic, and organophosphorus pesticides lose their toxicity when they are acidic. Soaking in boiling water for about 10 minutes and cleaning with water can reduce pesticide residues in vegetables.
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