How to distinguish and choose dried and fresh vegetables?

Potatoes

Try to choose the round one, there is no broken skin, the rounder the better. The skin must be dry, without blisters, otherwise the storage time will be short, and the taste will not be good.

Potatoes that have sprouted sprouts contain toxins and should not be eaten. If you notice that the skin of the potatoes is green, do not eat even a very light green color.

Because the green color of potatoes is a sign of the presence of toxic alkaloids, they can be poisoned if eaten.

Eggplant

The age and tenderness of eggplant has a great impact on the quality. A reliable way to judge the age of an eggplant is to look at the "size" of the eggplant's eyes.

The "eyes" of eggplant grow in**? Where the sepals of the eggplant connect with the fruit, there is a white ribbon ring with a tinge of greenish, which the vegetable farmers call the "eyes" of the eggplant.

The larger the eyes, the more tender the eggplant, and the smaller the eyes, the older the eggplant. The tender eggplant has a sticky feeling in the hand, and the stiff eggplant is an old eggplant.

Cayenne peppers

Chili peppers are much spicy, and the thinner the flesh, the heavier the spicy taste.

Persimmon-shaped bell peppers are mostly bell peppers, with thicker flesh and more sweet and crunchy, while semi-spicy peppers fall somewhere in between.

If you pay more attention to nutrition, you can buy red peppers to eat, because red peppers have more vitamin C than green peppers, 3 times more carotene, and red peppers are light (small in weight).

It is also economically cost-effective, but the taste is not as crisp and tender as green peppers.

Cucumbers

Regardless of the variety, cucumbers should be tender, preferably with flowers (the corolla remains in the umbilicus). At the same time, it is necessary to pick the hard one.

Because cucumbers have a high water content, fresh melon strips are always hard and only become soft when they lose water.

But the erection is not always fresh. This is because if you soak the softened cucumber in water, it will rehydrate and harden.

It's just that the umbilicus of the melon is still a little soft, and the melon surface is dull, and the remaining corolla is mostly gone, so it is easy to identify when buying.

Yam

No matter what variety you buy, the skin of the tuber is the focus of selection. The epidermis is smooth and there are no abnormal spots, so you can buy with confidence.

As long as there are any abnormal spots on the epidermis, it means that it has been infected with a disease and its edible value has been reduced.

Tomatoes

When buying tomatoes, you must first clarify whether they are eaten raw or cooked.

If you want to eat it raw, of course, buy the pink one, because this tomato has a light sour taste and is better to eat raw;

If you want to eat it cooked, you should buy big red tomatoes as much as possible, this kind of tomato has a strong flavor and has a good flavor in soup and stir-fry.

It is important not to buy green tomatoes and tomatoes with "green shoulders" (green fruit pedicles), because this kind of tomato is not nutritious and contains toxic tocoside.

1. Look at the color. There are many varieties of vegetables, each with its own nutritional value. In general, it can be divided into two main categories according to color:

dark green leafy vegetables, such as spinach, amaranth, etc.; These vegetables are rich in carotene, vitamin C, vitamin B2, and a variety of minerals; Light-colored vegetables, such as Chinese cabbage, lettuce, etc., are rich in vitamin C and low in carotene and minerals.

2. Look at the shape. Vegetables with normal shapes, which are generally cultivated conventionally and have not been treated with chemicals such as hormones, can be eaten with confidence. "Abnormal" vegetables may have been treated with hormones, such as leeks, when their leaves are particularly wide and fat, 1 times wider than the average broad-leaved leek, hormones may have been used in the cultivation process.

Leeks that have not been subjected to hormones have narrower leaves and have a strong flavor when eaten.

3. Look at the freshness. Many consumers believe that there are more wormholes in vegetable leaves, indicating that they have not been medicated and are safe to eat. Actually, it's unreliable. Whether vegetables are susceptible to insect infestation or not is determined by the specificity of the different components and odors of vegetables.

Some vegetables are especially favored by pests, and the famous ones are greens, Chinese cabbage, cabbage, cauliflower, etc. It has to be sprayed frequently for prevention and control, and it is bound to become a heavily polluted "multi-drug vegetable". The amount of chemical fertilizer applied to various vegetables is also different.

Excessive application of nitrogen fertilizers (such as urea, ammonium sulfate, etc.) will cause serious nitrate pollution in vegetables.

After sampling vegetables in the market, it was found that the nitrate content was ranked from strong to weak: root vegetables, potatoes, green leafy vegetables, cabbage, onions and garlic, beans, melons, eggplant fruits, and edible fungi. The law is that the pollution degree of roots, stems and leaves of vegetables is much higher than that of flowers, fruits and seeds.

This rule can guide us to consume vegetables correctly, eat as many melons, fruits, beans and edible mushrooms as possible, such as cucumbers, tomatoes, edamame, shiitake mushrooms, etc.

Choose tender vegetables that taste crisp and have a good taste. When buying, look at the fiber texture of the stem, which is thick and the texture is obviously old, so it is not suitable to buy. Fresh vegetables with bright green, stiff leaves, brightly colored flowers, no soft leaves, no yellow leaves.

Freshness means that the picking time is not long, the simplest is to look at the roots of the vegetables, the difference is relatively new, and the water loss is less.

There are tricks to choosing vegetables, learn these four tricks, and you can no longer buy stale vegetables, real use, life skills, life tips, life skills, life tips.

How do you choose fresh vegetables? Learn these tips to make sure you pick one by one.

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Look at the moisture, smell the taste, look at the shape, etc., and eat vegetables and fruits that are in season, which is better for the body.

Here are a few ways to identify vegetables:

1.Leafy greens.

Choose one with emerald green leaves that looks full of energy! There is a very simple way: pinch with your fingernails, pinch and you will know the quality of the greens.

2.Cabbage.

For example, the kind of cabbage with a long tube, you only need to pinch it slightly, if it feels hard when you pinch it, and it feels heavy when you pick it up, it is relatively fresh. You can slightly peel off the top leaves to look inside, and don't buy the kind that you can see with dead leaves inside.

3.Cabbage.

Don't buy the kind of cabbage that is arched, it means that it may have flowers growing inside, and the taste of this cabbage will not be very good at this time.

4.Celery.

The freshness depends on whether it is hard, and when you pick up fresh celery, the rhizome part is straight, and if it is not fresh, it is soft. The degree of deliciousness depends on the leaves, the color of the leaves is emerald green, spiritual. The leaves should not be too thick, and the sparse ones are more delicious.

The white stalk should not be too long, it is not delicious if it is too long, and the thick stalk is better than the thinner stalk.

5.Water spinach.

If the water spinach is very old, the stalk will be very hard and not tasty, and if you pinch it a little, you will know whether it is old or tender.

6.Tomatoes

Pick the good-looking ones, but don't look too good. What is too good-looking may be ripe. It is uniform in color, and the body is red, but the bottom can be a little green, which is naturally mature.

7.Loofah.

The most versatile way to pick this is to poke it on the surface with your fingernails, and it is a very tender loofah that can be poked very easily, and it takes a little effort to make an old loofah. In addition, you can also see, look at the most tender one in a bunch of loofahs, pick it up and shake it, you feel that the loofah in your hand is shaking very much, and there is a feeling that it is going to break, it is a very tender loofah.

8.Eggplant

To look shiny, the less fresh the eggplant is, the darker the color. Pinch it to be moderately soft and hard, never soft, soft skin with wrinkles are not fresh. There is a lid on the head of the eggplant, generally speaking, the place where the lid is connected reveals a little white, this kind of eggplant will be more tender, there are fewer seeds inside, and the taste is good.

I think only the vegetables I grow myself are the best green pollution-free food! Because only the vegetables you grow yourself will not be pesticides, and it will be more reassuring to eat! Oh my personal opinion