No need to fear pesticide residue on vegetables: two methods to teach you how to eat vegetables with peace of mind

In April this year, I planted some baby bok choy and small rapeseed. Before long, they were completely wiped out, full of big and small holes. It seemed that without spraying pesticides, there was no way to succeed. In fact, every year from April 20 to October is the season when pests on vegetables are most severe. There is absolutely no way for vegetables to survive without relying on pesticides, and pesticide residue has always been a problem troubling us. In fact, once you understand the characteristics of pesticides, you can easily remove pesticide residue from vegetables.

So today, using broccoli as an example, I will teach everyone how to remove pesticide residue. These two methods are also very suitable for other vegetables.

1. First break the broccoli into small pieces, then put a small spoonful of alkaline powder into the water used to soak the vegetables. Since most pesticides are acidic, acid-base neutralization during soaking can effectively remove pesticide residue from the broccoli;

2. Pesticides generally are not resistant to high temperatures. Blanching can also remove pesticide residue from broccoli. During blanching, add a small spoonful of salt or cooking oil. This not only helps maintain the bright green color of the vegetables, but also preserves a crisp and tender texture.

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