Rinsing under running water
Rinse the food surface repeatedly under running water for at least 30 seconds to remove most water-soluble pesticide residues. When washing, gently rub the crevices of leafy vegetables and the crevices of fruit skin. For fruits with peels, such as apples and grapes, it is recommended to rinse first and then soak to prevent pesticides from penetrating from the skin into the flesh.
Soaking and washing
Soak food in clean water for 10-15 minutes. Adding a small amount of baking soda or edible alkali can enhance the decomposition effect. Leafy vegetables should be broken apart before soaking, and root vegetables should have their roots removed before soaking. Note that soaking time should not exceed 30 minutes to avoid nutrient loss.
Peeling
Directly peeling the outer skin of vegetables such as cucumbers and eggplants, and fruits such as apples and pears, can remove more than 90% of fat-soluble pesticide residues. Rinse again before peeling to avoid contaminating the flesh with knives. For root vegetables such as potatoes and sweet potatoes, it is recommended to rinse again after peeling.
High-temperature cooking:
Blanching in boiling water or stir-frying at high temperatures can decompose some pesticides. Leafy vegetables should be blanched for 1-2 minutes, while beans need to be cooked for more than 10 minutes. Organophosphate pesticides will degrade more rapidly in environments above 100℃, but care should be taken to avoid excessive heating, which may destroy nutrients.
