Teach you how to choose high-quality vegetables. Good vegetables have good taste.

Weight: hold it in the hand, full of water, the weight is not light is likely to be a high-quality cabbage ~ as for the light, the leaves must be withered.

Look at the leaf ball: a good cabbage should also have a firm and hard leaf ball. Don't buy any more if you have a loose heart.

Look at the length: the short leaves are of good quality, delicious and nutritious, while the long leaves have more fiber and poor taste.

Look at the color: the green vegetable with white petiole tastes light, while the petiole is greenish, because it contains more chlorophyll, which proves to grow well!

Smell: the lotus root comes from the soil, there is only a kind of soil smell. If you smell sour, it is treated with medicine and cannot be bought.

Look at the ventilation hole: cut the lotus root into a short section. The large ventilation hole means fresh, tender and juicy, and the lotus root buys such delicious food.

Look at lotus root nodes: the number of lotus root nodes is not the key to purchase, to choose thick and short, high maturity lotus root nodes to buy.

Timing: spinach is on the market from October to April of the following year. But the best time to buy is from early December to early February.

Look at the shape: it is best to buy spinach with short petiole, reddish roots and dark green leaves.

Smell: ripe pumpkins will emit a special aroma from the inside out, and those that are not ripe are just a kind of melon.

Pinch the outer skin: gently pinch the outer skin of the pumpkin with your fingernails, it will break, but also ooze water, that is the tender melon, not yet mature.

Pick shape: potatoes with small size, uneven overall size, and holes in wormholes should be abandoned.

Look at the surface: rotten, sprouting potatoes can not be eaten, the surface has bruises, black spots, green potatoes can not be eaten! Good quality potatoes are rich in dietary fiber, taste sweet and delicious, and rough potatoes don't taste right.

Rub skin: ginger skin is easy to peel off, rub open the skin with your hands, the big difference in color inside and outside is sulfur ginger.

Taste with your mouth: pick a small piece and put it in your mouth and buy it cautiously without strong ginger flavor.

Picky: fresh and delicious cucumbers must have thorns on the surface, and small and dense spines are the best.

Look at the vertical lines: delicious cucumber skin will have more prominent vertical lines, the shape is clear. And those cucumbers with smooth surface and no vertical grain are less tasty.

Pick a figure: the "beauty" cucumber that looks tall and slender, fat and thin will not taste bad.

Look at the color: White, milky white or yellowish, is the healthiest color of cauliflower ~ dark, the surface yellowing is not fresh

Look at the bouquet: choose tight clusters of flowers, cauliflower that does not spread in the middle, and do not buy flowers that are not strong enough.

Look at the color: good young eggplant is mainly red-purple, black-purple, looks bright and smooth

Look at the calyx: the position where the eggplant calyx is connected to the pulp, with a light-colored ring.