How to choose tomatoes? How to pick tomatoes?

How to buy tomatoes?

Look at the shape. Pick-ripe tomatoes usually come in different sizes, and each tomato has its own characteristics, which is quite normal. But if you find a stall, its tomatoes are almost the same size, whether it is the size or shape, this kind of don't buy, change to a stall, this kind of amazing uniform tomatoes must be hormone-cultivated tomatoes, eat less.

Look at the texture. Naturally ripe tomatoes, pinch them lightly with your hands, the texture should be a little soft, because it is ripe in the middle, watery and juicy, and you must feel the moisture in the middle when you pinch it. On the contrary, if the tomatoes are held in your hand and they feel particularly stiff, don't buy this kind of tomatoes, either they are not ripe or they are hormones, don't choose.

Weigh the weight. Naturally ripe tomatoes, after it is ripe, the internal tissue density is relatively low, it should be a gentle feeling in the hand, not very heavy, on the contrary, the tomatoes that have played hormones, its density will become particularly high because of the effect of hormones, so that the weight is heavier than the ripe tomatoes, and it is very heavy in the hand, this kind of do not choose.

Look at the color. There will be some faint red on the surface of the self-ripe tomatoes, and the color is not the kind that is highly uniform and can not find a little variegation, but the color is slightly different, a little variegated, and the tomatoes with hormones are not only bright red, but also too consistent in color, do not buy this.

The last way is to taste the taste, the self-ripe tomatoes have a sweet and sour taste, and they are soft and juicy, and the taste is particularly good, while the tomatoes that have been injected with hormones have a particularly stiff taste and a particularly light taste, without a strong sweet and sour taste. Ripe tomatoes will become soft and juicy after stir-frying at high temperatures, but this is not the case with hormone-boosted tomatoes, which are also very hard and have no juice when stir-fried at high temperatures.

This last method, although it is an afterthought, can help you remember which color shape is sweet and sour after cooking, and which is stiff and unpalatable, and it is also useful to accumulate experience for your next purchase.

Tomatoes are used in every family, and they are commonly used ingredients, learn these purchase methods so that you can accurately find hormone-free ingredients, I hope you all learn, choose good ingredients, make delicious food, eat well, drink well, and eat happily every day!

You have to learn how to choose tomatoes, and these are very good.

Don't buy tomatoes indiscriminately, teach you the right way to choose them.

Pick tomatoes to pick the color of red, green is not ripe, the skin to pick smooth, indicating that there are no pests and diseases, to pick a harder, indicating that the tomatoes are fresh.

First of all, we can look at the appearance of tomatoes, some unscrupulous merchants will ripen tomatoes in order to look good. First of all, if we see that the tomatoes have edges and corners on them, they are basically ripe tomatoes, and if the appearance is more round, it is a naturally ripe tomato, so it is better to choose us or have a more rounded appearance. Secondly, you can look at the color of the tomatoes, if the color of the tomatoes is more uniform, it is better, if it is red and cyan alternately, it is basically not fully ripe.

1. The redder the color, the better.

This means naturally ripened tomatoes and does not include artificially reddened tomatoes. Because the redder the tomatoes, the more ripe they are, and they are more fully developed, so they are more delicious.

2. Appearance. Ripening tomatoes are not round in shape and are mostly prismatic in shape. The shape is round, the skin is thin, and the elasticity is more delicious; You can start by choosing tomatoes that are round in shape, those that are prismatic or have spots on the skin are not so good.

Then pinch the tomatoes with your hands, the skin is thin and elastic, and the tomatoes are firm and not fluffy to the touch.

3. The (fruit pedicle) circle at the bottom.

Now many greenhouses in the tomato tendon is more, not very tasty, you can observe the bottom of the tomato (fruit pedicle), if the circle is smaller, it means that the gluten is less, the water is more, the flesh is full, it is more delicious, and the tomato with a large circle at the bottom is more tendon and not delicious.

1. First of all, look at the color, the ripe tomato itself should be red, the more red and bright the color, the more ripe the tomato. Many tomatoes in the market are not very ripe because they are too ripe and not easy to preserve, but generally the color of the tomatoes that grow normally should be very uniform. But if the green color of the tomatoes is not evenly distributed, then there is a good chance that a reddening agent was used.

2. Secondly, looking at the shape, the shape of the tomatoes obtained by natural ripening is generally more beautiful, more rounded, and relatively soft to the touch. If the tomatoes have sharp corners and are hard to the touch, they are generally unripe.

3. You can also look at the weight, the internal moisture content of unripe tomatoes is relatively small, even if it is red, the weight is relatively light. Ripe tomatoes, on the other hand, are much heavier, have more moisture inside, and taste better.

4. Don't buy tomatoes with black stems. Generally, naturally ripe tomatoes have shiny skin, uneven color distribution, and red and green fruit pedicles. Ripe tomatoes, on the other hand, have a dark skin and uniform color, but the fruit pedicles (i.e., where the tomatoes are recessed) are blackened.

5. Don't buy tomatoes that don't rot. Tomatoes that don't rot are mostly ripe, because at room temperature, ripe tomatoes will be stored longer than naturally ripe tomatoes, and they won't rot for a long time.

6. If you don't want to buy tomatoes that are hard to the touch, you can say that they are not yet ripe, no matter how bright their color is, they are also ripe tomatoes.

Tomatoes, also known as tomatoes, contain carotene, citric acid, vitamin C, glucose, ascorbic acid oxidation, etc., which can clear heat and detoxify, lower blood pressure, strengthen the stomach and reduce stagnation, and cool the blood and liver. When the tomatoes are ripe, they turn from green to red, and the skin is thin and elastic. Delicious tomatoes need to be round and firm to make them taste sweet.

Choose those with uniform fatness, small pedicles, bright red color, suitable hardness, and no cracks and deformities.

Good quality tomatoes - smooth surface, uniform coloring, three-quarters turn red or yellow, the fruit is large and uniform full, the fruit shape is round, not cracked, only a slight annular crack or radioactive crack is allowed on the upper part of the shoulder, the flesh is full, the taste is sweet and sour, no tendon rot, umbilical rot and solar burn diseases and insect pests.

Inferior tomatoes - the fruit is unevenly colored or green, the ripeness is not good, the fruit is deformed but not round, peach-shaped or oblong, the flesh is not full, and there are cavities.

Inferior tomato - the fruit has irregular nodulous protrusions (nodulous fruit) or cracks at the umbilicus and peel (nabilical fissure), the fruit is cracked, has peculiar smell, and has diseases such as tendon rot, umbilical rot, and sun burn or insect moth.

Ripening tomatoes tend to look better than normal tomatoes, but they are not fully affected in terms of taste, quality, and nutrition. If the dosage of chemical drugs is too large, it may also affect the health of the person who consumes it. Therefore, it is necessary to be careful when purchasing, and it is best to look at it from the following aspects:

The first is to distinguish from the appearance. In general, ripe tomatoes are particularly evenly colored, with red throughout the fruit and rarely green on the pedicle (the pedicle is the handle in the nest of the fruit, where it is connected to the branch). However, depending on the dosage of the spray, the tomatoes will have a less rounded appearance and a harder feel to the touch.

Naturally ripened tomatoes often have red-green pedicles and smooth fruits.

The second is to observe from the inside of the fruit. When tomatoes are broken, ripe tomatoes tend to be seedless or green with little juice in the flesh; Naturally ripened tomato seeds are earthy yellow in color, with red flesh, and juicy.

The third is the difference in taste. ripe tomatoes are tasteless and astringent; Naturally ripe tastes "sandy", with moderate sweetness and sourness.

It is important not to buy green tomatoes or tomatoes with "green shoulders" (green on the stalks). Don't eat green ones that are not ripe, they are poisonous!