Many vegetables look very similar, so how can we tell the difference?

I believe that there are many friends who like to taste all kinds of food, I think that good things will always be loved by many people, and food is no exception. Although I like to eat all kinds of delicious food, I sometimes encounter a lot of troubles, that is, there are many ingredients, and it is not easy to distinguish the real from the fake. For snack goods, if the ingredients you buy don't taste right, it's very irritating.

Many friends have encountered the same problem, such as duck blood, vermicelli and seaweed that we are very familiar with, these foods not only taste great, but also have a lot of other ingredients to "fake" them. The main thing is that some of the ingredients are really hard to distinguish, and people often buy the wrong ones. For this reason, we specifically asked our chef, and next, we will briefly tell you about these dishes that are difficult to distinguish between real and fake, do you know how to distinguish them?

Come and learn it!

The first thing we want to talk about is the food that is difficult to distinguish between real and fake, that is, duck blood, and there are many delicacies that require duck blood, such as Mao Xuewang and duck blood vermicelli soup. It is precisely because of the relatively large demand for duck blood that there are many duck blood of different quality, and even some black-hearted dealers use chemical agents to make fake duck blood. In fact, the pure duck blood should be dark red, which looks very appetizing.

However, most of the fake duck blood is red, and when it is cooked, the soup in the pot will turn red, and the color is obviously abnormal, which makes people not want to eat it. In addition, after the real duck blood is cooked, there will be irregular small pores when you cut it, but the fake duck blood is very smooth. Of course, the main thing is that the real duck blood tastes better, tastes very fragrant, tender and delicious.

The fake duck blood is more strong and has a strange taste, so you should pay attention to distinguish it carefully.

Next, let's talk about the vermicelli that we often eat, and for the northerners, it is a great delicacy to stew the vermicelli with various ingredients. If you don't put some vermicelli in stew, you will always feel that there is something missing, and you will feel that the texture of the whole dish will be almost good. However, there are also good and bad vermicelli in the market, the main thing is that it is difficult to distinguish between real and fake vermicelli.

We need to note that vermicelli is mostly made of sweet potato flour, so it doesn't look very transparent, and if it looks transparent, it's not authentic vermicelli; Again, we can fold the vermicelli, to know that the dried vermicelli is actually very brittle, we fold it in half by hand to easily break the vermicelli, if it is very tough, it means that the quality of the vermicelli is not good, it may be mixed with edible glue, try not to buy;

Next, let's talk about how to distinguish real and fake laver, good laver looks better and is more complete, while fake laver feels like a plastic bag; In addition, when we soak the seaweed we bought in water for a while, we will find that the color of the seaweed is ink or purple-red, while the fake one is obviously different.

Basically similar vegetables will have a little different color, for example, purple cabbage and cabbage The two of them look very similar, but the color is different, their nutritional value is basically the same, and there is the broccoli and cauliflower we usually eat, in addition to the color difference, the taste is very different, in fact, if you distinguish from the color alone, it is very simple to see.

Many vegetables look very similar, such as our lettuce and cabbage, these two kinds of vegetables, we can smell their smell to distinguish, and can be distinguished by their appearance, and there are many vegetables that can be distinguished, in this way.

I usually tell it by its leaves or roots, and although many vegetables look similar, I can tell them from the details.

First of all, we have to see their color degree, secondly, their size is not the same, and the smell is not the same, the most important thing is that their ** is different.

First of all, we have to look at the appearance, although many wild vegetables look very similar, but there is always a little detail that is different, and secondly, you can smell the taste, the taste of each plant is different, if you are not sure, you can pull out the roots of the plant, and the growth of the roots of each plant is also different.

It can be distinguished according to the shape, according to the color, and the color and shape are definitely not the same.

If you want to enrich these wild vegetables, they are mainly distinguished according to the taste, color and shape of the leaves, and they are very similar, and we should carefully distinguish them to avoid affecting our body.

Under normal circumstances, people in the countryside will know each other, and if they don't know each other, it is best not to pick wild vegetables and eat them casually, because this will cause poisoning.

In general, baby cabbage will have a higher nutritional content and be more refreshing, so it has become a very popular vegetable in our daily life. Baby cabbage is suitable for planting in temperatures of 5 degrees Celsius to 25 degrees Celsius, and its yield is not as high as baby cabbage, so its value has increased a lot, whether it is used for home cooking, or put it in hot pot is a very good choice. It is very nutritious, contains very rich vitamins, and there are various color differences, and the growth period is also short, but because it has certain requirements for the environment, there is a very strict control of the temperature, so its yield is not very high, so I think this is one of the main reasons why the value is higher than that of Chinese cabbage.

There are many, for example, loofah and zucchini are very similar, and coriander and chrysanthemum are also similar, but if you look closely, you can still distinguish them.

Cucumbers, loofahs, and bitter gourds look very similar, and coriander fennel, sweet potatoes and potatoes are also very similar, but you can still see them if you look closely.

Cauliflower and broccoli feel the same except for the color. Baby cabbage and Chinese cabbage are really similar, Chinese cabbage is green, baby cabbage is yellow, baby cabbage is small, really similar.

For example, winter melon and pumpkin, looking at the melon that comes out are obviously different, but their leaves are like the shape of a fan blade.

In our lives, we often confuse some vegetables that look alike, such as broccoli and cauliflower, organic cauliflower, Chinese cabbage and baby cabbage, etc. So which of these vegetables that look and taste like each other has more nutritional value? Hurry up and increase your knowledge!

Cabbage: Chinese cabbage is more cost-effective than baby cabbage.

Cabbage: Chinese cabbage is more cost-effective than baby cabbage.

Winter is the world of cabbage. Chinese cabbage and baby cabbage both belong to the cruciferous family, with high fiber content, rich in vitamin C, calcium, phosphorus, potassium, etc., and more importantly, the water content is as high as 90%, which is most suitable for winter consumption. The baby cabbage tastes sweet and tender, but the nutrition is not more prominent than that of Chinese cabbage, but it is much more expensive.

Do not wrap Chinese cabbage in newspaper to avoid contamination by ink. There is a Chinese cabbage core in the market as a baby cabbage, and when buying, pay attention to the fact that its cabbage is thinner than the cabbage heart, the leaves are tightly wrapped, and the color is light green, while the cabbage core is yellow-green.

Lettuce: Oily lettuce is more nutritious than lettuce.

Lettuce has broad leaves and thicker stems, like bamboo shoots. The leaves are slender and flat, and the stems are thin and short, like a "miniaturized" lettuce. From the point of view of "blood", lettuce and lettuce both belong to the genus lettuce, but lettuce belongs to the stem lettuce, and lettuce belongs to a variant of leaf lettuce - long-leaf lettuce.

Oily wheat cabbage is known as "phoenix tail", with a crisp, tender and fragrant taste, more like the lettuce you usually eat. In terms of nutrition, lettuce is better than lettuce. Compared with lettuce, the carotene content of lettuce is twice as high, the calcium content is twice as high, and the selenium content is twice as high.

The shredded lettuce is refreshing and promotes digestion, and the oily wheat cabbage is nutritious, so it can be eaten raw, blanched and then eaten with sauce.

Persimmon pepper: the king of VC, red is more nutritious than yellow.

Persimmon pepper: the king of VC, red is more nutritious than yellow.

Red and yellow bell peppers are collectively referred to as bell peppers, and the vitamin C content of red bell peppers is particularly prominent, about 130 mg per 100 grams, and the carotene content is also higher than that of yellow bell peppers. In terms of dietary fiber content, half a red bell pepper contains grams, and half a yellow bell pepper contains only grams.

Bell peppers are bright in color, sweet and refreshing, almost not spicy, suitable for vegetables rather than seasoned side dishes, and can also be used as a substitute for fruits and vegetables. In contrast, green bell peppers contain relatively more capsaicin and have a spicier taste.

Well, you must already know the sister flowers of the above vegetables, so hurry up and choose some vegetables with higher nutritional value to eat! Vegetables are the main way of vitamin ** in the human body, and eating vegetables regularly can help gastrointestinal digestion.

I think the two dishes that are more similar and easy to make mistakes should be stir-fried pork with green peppers and back to the pot pork. The ingredients are pork and green peppers, which look similar, so it is easy to misinterpret them as a dish.

I think organic cauliflower and regular cauliflower, as well as baby cabbage and cabbage, are easy to get wrong. Because the appearance of these two vegetables is basically not noticeable, you need to carefully distinguish to observe.

There are two dishes that are similar and easy to make mistakes. Bitter chrysanthemum and chrysanthemum are relatively similar and easy to get wrong.

The most common ones are baby cabbage and Chinese cabbage, which are easy to make mistakes.

The most common ones are baby cabbage and Chinese cabbage.

baby cabbage and Chinese cabbage.