Fresh fruits focus on the choice, that is, chili can be divided into three types: spicy, sweet and no spicy. These can all be chosen in shape.
1. The hot pepper is straight, not spicy, and the hot is curved
There are three kinds of peppers, one is the hot pepper, the other is the sweet and non spicy pepper, and the other is the semi hot pepper between the above two. There is a significant correlation between the shape of pepper fruit and its spicy and sweet taste. The more curved the shape of capsicum, the thinner the flesh and the more spicy.
Persimmon shaped round pepper is mostly sweet pepper, the thicker the flesh, the sweeter and crispy. Semi spicy peppers are in between. If you pay more attention to nutrition, you can buy red pepper, because the vitamin C of red pepper is 0.8 times more than that of green pepper, and carotene is 3 times more. Moreover, the red pepper is light and economical, but the taste is not as crisp and tender as green pepper.
2. Choose bright red for cooked tomatoes and pink for raw ones
There are two main types of tomatoes, one is bright red tomatoes, sugar and acid content are high, strong taste; the other is pink tomatoes, sugar and acid content are low, taste light. When you buy tomatoes, you should be sure whether you eat them raw or cooked. If you eat them raw, you can buy pink ones. If you eat them raw, you will have a light sour taste. If you eat them cooked, you will have a strong flavor of tomatoes, and the flavor of cooking soup and stir frying will be good.
The shape of tomato fruit is closely related to its flesh: the flesh is thin and the flesh is thick. It should be specially pointed out that do not buy green tomatoes and tomatoes with green pedicles, because the tomatoes are poor in nutrition and contain toxic lycopene; do not buy tomatoes with uneven coloring and colorful faces, because they are infected with tomato virus and have poor taste and nutrition.
3. Eggplant with big eyes
Eggplant has purplish red and light red two kinds, purplish red is eggplant, light red is hang eggplant. The light red eggplant is on the market first, then the purple eggplant is on the market.
The quality of eggplant is greatly affected by its ripeness and tenderness. A reliable way to judge whether eggplant is old or tender is to look at the size of Eggplant's eyes. Eggplant 'eyes' grow at the place where eggplant sepals and fruits connect, where there is a white slightly pale green ribbon ring, vegetable farmers call it eggplant' eyes'. The bigger the 'eyes', the softer the eggplant is; the smaller the eggplant is, the older it is.
If you want to buy tender eggplant, you have to buy it with big eyes. At the same time, the tender eggplant is sticky, and the hard eggplant is the old one. The appearance of eggplant is bright, which means the freshness is high, the skin is wrinkled and the luster is dim, indicating that it is not fresh. The best consumption period of eggplant is May and June.
4. Selecting hard Cucumber Varieties
The melon is hard and becomes soft after losing water, so the soft cucumber must lose its freshness.
It should be noted that the hard feel is not always fresh. Because the softened cucumber is soaked in water or sprayed with water on its surface, it can be rehydrated and hardened. However, the navel of this cucumber is still soft, and the surface of the melon is not glossy, and the corolla has almost fallen off.
Wax gourd can be divided into three types: green, black and white. White white gourd is thin, loose and easy to taste; green white wax gourd is between the two. Black skin wax gourd is the best choice. This kind of wax gourd is shaped like a shell (long stick), with thick flesh and less flesh. When selecting, it can choose the melon with symmetrical and no hot spots (sunburn).
When selecting, you can press the pulp of wax gourd with your fingers, pick up the meat with dense texture, because this kind of wax gourd tastes good; when the meat is soft and cooked, it turns into a pot of water, and the taste is poor. Although the wax gourd is resistant to storage, its edible quality is still superior to the fresh one.
5. Cabbage should be packed tightly and round
Cabbage is available all year round. No matter what season and variety, the standard of choosing cabbage is: the leaf ball should be hard and tight, and the loose one means that the heart is not tight. Don't buy it (the top cabbage is fresh, and it's OK to loosen it). The leaf ball is solid, but the top is protruding, which means that bolting begins in the ball, the central column is too high, and the food flavor becomes worse, so don't buy it.
Cabbage is sensitive to calcium. During the growth period, calcium deficiency often occurs. The symptom is that the leaf edge is dead (vegetable farmers call it golden border). This is a kind of physiological disease, which does not affect the eating quality. When eating, just cut off the dead leaf edge.
6. Radish with smooth skin and heavy hand
The common radish on the market can be divided into long radish, round radish and small red radish. No matter what kind of radish, the best is round root shape and smooth skin. Because the flesh with smooth skin is generally thin. Another is the heavy portion, weighing heavily in the hand, you can avoid buying hollow radish (that is, bran heart radish, the meat is chrysanthemum heart-shaped).
The skin color of fresh radish is normal. The skin color of "oily" (translucent plaque) not only indicates that it is not fresh, but may even be frozen (seriously frozen radish, after thawing, the skin and flesh are separated, it is easy to identify), and this kind of radish basically loses its edible value. Buy radish can't greedy big, with medium to small for the top. This kind of white radish meat is relatively close, cooked into powder, soft glutinous taste.
7. The cauliflower is not scattered
When choosing cauliflower, we mainly look at two aspects: one is the maturity of the flower ball, and the best one is not scattered around the flower ball; the other is the whiteness of the flower ball, with the flower ball white and yellowish, no color, no hair flower as the best product.
It is not suitable to cut the flower ball with a knife before cooking, because if the flower ball is cut with a knife, it will cause the flower ball to be crushed and scattered, which will affect the appearance and taste.
Small editor to share: the advantages of this article to share late, we can only judge cucumber next year!