Cheese, pepper, cucumber, tomatoes
How do you choose these vegetables
The question of how to pick out “tips” in vegetables in the basket is a subject of concern to many. Earlier, a journalist interviewed shu jin-soo, a researcher at the vegetable flower institute of the chinese academy of agricultural sciences, on “selections for consumers” for eggplants, peppers, cucumbers and tomatoes。
Cheese: look at the fruit ring to determine the abdominality. Min
Cheese is a frequent guest at a family table, and its rich vasectomy and food fibres are good for health. When you choose, you first look at the skin of your skin and say, "the purple eggplant is to be chosen for the dark, the green one is good, and the skin is likely to be white or lacquered for a long time." the gold man says。
The key details are in the fruit rings: the larger the white band of the eggplant slices, which is connected to the fruit, the smaller the eggplant. In hand, fresh eggplants are squeezed with elasticity, too soft may rot internally, and too hard may be fibre aging. In addition, eggplants with a sting and a slice of fresh green belts are relatively fresh and, in the same size, more heavy eggplants will be wetter and softer。
Paprika: selecting species by “purpose”, looking at “tight” fresh
Sweet peppers are suitable for people who are afraid of spicy, and they should be thick with fruit; peppers and peppers are medium and spicy; and rice is hot and spicy, so small it can taste。
Three points will be judged in freshness: the skin colours will be fresh (cream pepper, green pepper) with no wrinkles or black spots; when squeezed, they will be full and soft, they may lose water; the fruit handles will be strong green and yellow or they will not be fresh. In particular, he warned that sweet peppers, if partially soft, might begin to corrupt internally and would not be suitable for purchase。
Cucumbers: "small pricks" double indicator
“the cucumber is a summer rehydration, and when selecting the large cucumber, avoid `hormonal suspicion'.” shukini said that fresh cucumbers should have a flat little prick on their surfaces, which can easily be lifted off, and that old cucumbers should be strewn or removed. Colours need to be green as a whole, with no yellow hair on either end, and "too deep a colour may use hormones and be careful."
In terms of hand, cucumbers that are hard and pressed unsustained are fresher, with the possibility of softening for long periods of time, emptiness or decay. In addition, natural flavours of herbs should be available in the near future, which, if they are acidic or alienated, may be the result of deterioration or pesticide residues。
Tomatoes: natural maturity is the key, and "flex fragrance" is the first choice
The variety of tomatoes on the market makes it possible to distinguish between natural maturing and ripening products
For tomatoes, “natural maturity is the key”. Naturally mature tomato colours are even (full red, pink or yellow), luminous on the surface, and chromosomes or too coloury may be precipitous. They are fresh signs when they are green and closely connected to the fruit; if they turn black or fall, they are stored for longer periods。
Touchy, softly pressed but not softly best, too rigidly immature, too softly likely to rot. Naturally mature tomatoes have a distinct smell of fresh, and ripen ones have a low or no smell, which is an important point of identification。
Vegetables are selected in such a way as to avoid products with abnormally bright surfaces, waxy senses or blue spots, which may have been left with relatively high levels of conservative or pesticide residues. Priority is given to green leaves that have roots that are white and non-browned, such as wheat and lettuce。
"remember the three-step approach of looking, touching, smelling, combining the characteristics of different vegetables, so that you can pick up fresh and healthy food for the season." says shukin。
