How to wash vegetables correctly?

Wash with rice. Taomi water is acidic, and organophosphorus pesticides will lose their toxicity when they encounter acidic substances. Soaking in rice washing water for about 10 minute and washing with clear water can reduce the residual pesticide components in vegetables. 2 soak in light salt water. Generally, vegetables are washed with clean water for at least 3 to 6 times, then soaked in light salt water 1 hour, and then washed with clean water 1 time. For wrapped vegetables, you can cut them first, soak them in clear water for 2 hours, and then rinse them with clear water to remove residual pesticides. 3 alkali washing. First, put a pinch of alkali powder and sodium carbonate into water, stir well, then add vegetables, soak for 5 to 6 minutes, and then rinse with clear water. Baking soda can also be used instead, but the soaking time should be appropriately extended to 15 minutes. 4 boiling water burns. When making green peppers, cauliflower, beans, celery, etc. It is best to scald with boiling water before cooking, which can remove 90% of the residual pesticides. 5 disinfect with sunlight. Sunlight on vegetables will decompose and destroy some residual pesticides in vegetables. According to the measurement, the residues of organochlorine and organomercury pesticides will be reduced by 60% when vegetables and fruits are irradiated in the sun for 5 minutes. Vegetables that are easy to store can be stored at room temperature for about two days, and the average disappearance rate of residual chemical pesticides is 5%.