1. Soak in water for cleaning: generally, rinse off the dirt on the surface with water first, remove the visible stains, then cover the fruits and vegetables with water and soak in running water for not less than 30 minutes. This washing and soaking for 2-3 times can basically remove most of the residual pesticide components.

2. Wash with washed rice: the washed rice water is acidic, and organophosphorus pesticides will lose their toxicity when they meet acidic substances. Soaking in rice washing water for about 10 minute and washing with clear water can reduce pesticide residues in vegetables.

3. Soaking in light salt water: Generally, vegetables are washed with clear water for at least 3 to 6 times, then soaked with light salt water 1 hour, and then washed with clear water 1 time. Vegetables such as head vegetables can be cut first, soaked in clear water for 2 hours, and then rinsed with clear water to remove residual pesticides.

4. Soaking and cleaning in alkaline water: Most organophosphorus pesticides can be rapidly decomposed in alkaline environment, so soaking in alkaline water is one of the effective methods to remove pesticide residue pollution in vegetables and fruits. Generally, 5- 10g edible alkali is added into 500ml clean water to prepare alkaline water, and the fruits and vegetables after preliminary cleaning are put into the alkaline water, and enough alkaline water is added according to the amount of vegetables. After soaking for 5- 15 minutes, it is best to rinse with clear water and wash it repeatedly for about 3 times.