How to buy the ideal fruits and vegetables Life hacks
Many young people today have little experience in buying vegetables
It is very difficult to buy fresh and delicious fruits and vegetables in this crowded vegetable market and supermarket.
Therefore, Xiao Jing is here to teach you the secret of choosing good vegetables and fruits today!
1.Choose red pepper.
In appearance, the straighter it is, the less spicy it is;The more twists and turns, the more spicy it is.
The straighter the pepper, the thicker the flesh and the more delicious it will be.
2.Pick out the eggs.
Place the two eggs in your hands and weigh them;The heavier the egg, the fresher the meat.
You can also put it next to your ear and shake it gently, preferably without any sound, if there is a sound of running water, it means that the time has been very long.
3.Pick out the eggplant.
Pick a matte eggplant, not a greasy one.
In addition, observe that there is a white line on the head and tail of the eggplant, which is the "eye", which is relatively delicate.
4.Pick out the carrots.
Pinch the head of the radish and look at the size of the leaves, this kind of radish has a heavier taste;
If the volume is too large, it will lose the texture of the carrot.
5.Pick out the tomatoes.
In terms of color, raw tomatoes should be pink because they are lighter in acid, so they are easier to eat.
If you want to make a dish, then use big red tomatoes, so that there is more juice and when you make it, the taste will be better.
6.A selection of cucumbers.
From the point of view of appearance, choose those varieties with the same thickness, dark green color, yellow spots, many spikes, and large thorns.
The stab is deeper. Don't pick cucumbers with overly large heads and irregular shapes.
7.Pick out the cabbage.
The softer the bun, the more delicious it tastes, and the lighter it is when you hold it in your hand, the better it tastes. Due to its low water content, it tastes crispy, so it is more suitable for frying.
And the leaves are tightly wrapped, so there is a lot of water in it, and the taste is also strong.
8.Pick out the cabbage.
In terms of color, the yellow leaves are whiter, and the green leaves are more chewy.
Be sure to choose a larger one, the tighter and heavier it is, the better it tastes.
9.Pick out the potatoes.
Pay attention to the appearance, choose a more uniform shape, more rounded, pay attention to the appearance of intact, no damage;Also, never buy green, sprouted potatoes and never eat them.
From the point of view of color, the surface layer is bright, the luster is better, and it is more suitable for frying;The skin is yellowish and the color is golden, which is more suitable for stew.
If it's an oversized potato, it's best to buy less, probably with an added bulking agent.
10.Pick out the spinach.
In terms of color, the greener the color, the more delicious;For longer periods, it is advisable to eat raw and cold food, due to its crisp taste and less bitterness;
The shorter one is used to boil soups and fry, and it is delicious.
11.A selection of tender meats with fine skin.
Pick those green onions with thinner leaves and a very thin tip at the top, which have a heavier taste;
On the other hand, the leaves with wide leaves do not have much onion fragrance.
12.Choose ginger.
It is recommended to choose ginger with earthy skin and dark color when purchasing, and avoid ginger with bright yellow appearance.
After being smoked with sulfur and then baked with sulfur, it has a golden appearance, which is very beautiful and attractive.
13.A selection of peppers.
Look at the color and choose peppers that are dark red in appearance and plain in dry color
Don't pick peppers that are too bright in color and have yellow stems.
14.A selection of pumpkins.
In appearance, it is a darker black color, with a firmer meat and a better taste.
Moreover, from the white frost on the surface, you can also see whether it is fresh or not.
15.Pick out the turnips.
Judging from the appearance, choose the one with a smooth surface and no cracks, and the kind that weighs a lot in your hand. Also, there must not be a translucent spot on the surface, nor can there be a small black hole, otherwise it will not be long enough.
If the weight is small, it will be hollow;When choosing the right one, you can flick it with your fingers and make a crunchy sound, indicating that it is fresh.
16.A selection of melons.
From the point of view of color, the color is lighter, mainly green, yellow, green and yellow;If it's green, it's too old and not crispy enough.
17.Screening of lotus roots.
Judging from the size of the holes, the lotus seeds of the seven holes are relatively soft to eat and can be used to make soup;The taste of the nine-hole lotus root is very refreshing, and it can be fried or eaten directly.
Also, if you buy a white lotus root, don't buy it because it's not fresh.
18.Choose spiny cabbage.
Judging by the color, autumn is a good time to sell oyster mushrooms.
In addition, you can also hold down the handle of the mushroom with your fingers, and if it will soon change back to its original appearance, it means that the mushroom is fresher.
19.A selection of okra.
In terms of length, the more okra grows, the more bitter it is, and the older it gets, the worse the taste will be
It is best to choose one within 10cm, and 5-6cm has the best taste.
20.Pick out a green onion.
From the point of view of color, the lighter the color, the less spicy;The darker the color, the hotter and stronger the flavor;
21.Selected Dutch soybeans.
In terms of color, snow peas are fresh and tender, if the outer layer is black, then don't buy it.
If it is relatively hard, it means that the taste will be older, and it is recommended to choose some ones that have a certain hardness and hardness and sound crispy.
22.Choose lettuce.
Looking at the leaves, the leaves are green, the leaves are unfolded, and they are tender, indicating that the vegetables are relatively fresh;
Observe the roots of the lettuce, and if it feels soft, it is not fresh. There is also the need to choose medium-sized lettuce, if it is thicker, then there will be a hollow part in the middle, so that it will not taste good.
23.Selected yams.
From the outside, a plant with roots such as yam mainly depends on the condition of the epidermis.
If there are no strange spots, and they are yellow and not black, it is generally normal.
24.Pick the celery.
Judging by the color, if it is dark green, then don't buy it.
This celery is harder to eat and contains too much fiber.
Fresh and tender celery, the leaves are hard, and the color is green and yellow;If not fresh, the leaves will be slightly curved and yellowish.
25.Choose bamboo shoots.
From the outside, the bamboo shoots are freshly dug up, and the outer skin is very hard and yellow.
The box was opened, casually tilted to the side, and sniffed with his nose, and a strong smell of sulfur came to his nose, indicating that the thing was contaminated with sulfuric acid.
26.Pick the coriander.
From the point of view of appearance, vanilla is generally used as a cold dish, and the ingredients are used, and when we choose, we should choose the seedlings that are strong, the leaves are emerald green, and the fragrance is strong.
It is best to have no yellow leaves and no pests and diseases.
27.Pick melons.
In terms of appearance, the raw bitter gourd has a verdant appearance, plump flesh, and large folds.
It looks very watery, but if it is too ripe, it will become yellowish and lose its bitterness, so it is not recommended to buy it.
28.Pick out the taro.
In appearance, the tender taro does not have many roots on it, and there is some mud, which is a refreshing taste with a hint of "moisture".
Also known as its weight, the smaller taro has flour-like meat inside, or with a flick of the finger, there is a muffled sound, also taro.
29.Pick out the sprouts.
From the point of view of appearance, the white stem is relatively long, with a size of about 10 cm.
The shorter the rhizome, the better, and the fresh beans have the scent of beans instead of the chemicals that carry ammonia.
30.Garlic is screened.
In terms of color, dark green garlic is softer than white garlic.
If it's fresh, it's fresh. In addition to this, we can also look at whether it has a plump appearance or not.
Moreover, the garlic moss, which is a little thinner, does not have the taste of garlic moss, is too thick, or too hard, and is difficult to chew.