How to go to the market to buy food ...

Although it is simple to buy food, it is not that simple to give money to get things. In addition to bargaining, it is how to choose vegetables. I seldom go to the vegetable market, so the only skill in buying food comes from my mother's nagging. (* _ _ *) Hee hee ... I learned a lot about buying food!

When you buy food in the market, you must keep up with the public. Is to try to buy enough vegetables in season; Generally, vegetables and fruits that are listed out of season are more likely to have pesticide residues or use ripening agents, so vegetables and fruits that are abundant out of season can be described as "safe". When buying food in a supermarket, the first thing to do is to buy enough food that is often used.

Avoid buying fruits and vegetables before and after the festival, because vegetable farmers generally increase the amount of pesticides in order to catch up with the season.

When buying vegetables in the market, you must avoid buying vegetables with drug spots on the surface or abnormal pungent chemical smell. This statement may be suspected of nonsense, but the most important thing is to remind you to be more careful when buying food and have this awareness.

Here's how to choose the main vegetables (meat, eggs):

One: cucumber:

Good-quality cucumber has no pimple particles on its surface, tingling to the touch, green color, crisp texture, fragrance, small seeds, sufficient moisture and full and hard appearance.

Two: water bamboo:

Good quality water bamboo, uniform shape, white color, crisp texture, not discouraged.

Lettuce listed in late autumn and early spring is the top grade. Lettuce with good quality is thick, crisp and tender, with sufficient moisture, fresh and tender skin and no spot marks.

Three: yam:

Yam When buying yam in winter, you should pay attention. Hold the yam for a few minutes. Yam is frozen if it sweats. If you have a fever, you are not frozen stiff. After the yam is opened, the cross-sectional mucus of the frozen yam turns into water; Those that have been frozen and heated have hard hearts and red flesh.

Four: Chili:

Good quality pepper has bright color, shiny skin, no damage, no shrinkage, full shape and no moth. Big bell peppers should be crisp and tender, with thick meat.

Five: winter bamboo shoots:

When buying winter bamboo shoots, it is best to choose jujube-shaped bamboo shoots, that is, the two ends are small and the middle is large, and the loss rate is small. Buy bamboo shoots that are too small or too big. Too small because it is immature and tender, and it tastes bad. Too big often develops well, heavy but old, and tastes bad.

Six: celery:

Celery should be fresh and tender in color, stout in petiole, slightly round in stem and rich in flavor.

Eight: tomatoes:

Flat meat is thin and round meat is thick. In particular, don't buy green tomatoes and "green-shouldered" (blue-stemmed) tomatoes, because these tomatoes are poor in nutrition and contain toxic lycopene. Also, don't buy tomatoes with uneven colors and painted faces. Because this is a fruit infected with tomato virus disease, its taste and nutrition are poor.

Nine: Lettuce:

Heavy weight, good luster, and more tender leaves are the best.

Ten: lentils:

Pods are light green, brightly colored, with little gluten, thick meat, straight pods and sufficient moisture.

Eleven: Chinese cabbage:

The petiole is stout, and the leaf tip is curled to form a bulb, which is heavy and has no bug eyes and black spots. If the leaf tips are separated from each other and rolled outward, fetal cells may have begun to grow at the heart.

Twelve: eggplant:

The skin color is rich and purple, the luster is fresh and tender, the moisture is full, and the eggplant pedicle is tall and straight.

If there are brown spots on the surface, it is the common saying "frost eggplant".

Thirteen: potatoes:

Potato starch produced in cold areas is rich, delicate, dry and delicious. If the belt is green, it is dried. This kind of potato is numb and inedible.

Fourteen: lotus root:

Lotus root quality is clean, no fork, no back handle, no trauma, crisp, tender, not rotten or frozen.

Fifteen: sea cucumber:

The body is intact and straight, dry enough (the water content is less than 15%), and the taste is light (not too salty! ) strong and shiny, uniform size, no sand in the stomach. The main sea cucumbers are dry sea cucumber and salted sea cucumbers. What sea cucumbers want is more thorns, and the more thorns, the better. If there are no thorns, it is not a good sea cucumber.

Sixteen: Tofu:

Visual inspection method: tofu without water lines, impurities and white and delicate crystals is of high quality; Those with waterline, bubbles, fine particles and yellow color are all inferior tofu.

Seventeen: Mushrooms:

Generally, it has the color of poisonous mushrooms, which is more vivid than edible mushrooms. Mushroom umbrellas are mostly red, purple, yellow or mottled spots, with rings and supports on the handle.

Eighteen: hairtail:

No matter what hairtail it is, it is best to buy silver powder film, with wide body, bright eyes, white body and bright spots; If the body color is yellow, dull and sticky, or the flesh color is red and the gills are black, the broken belly is inferior hairtail, which is not suitable for eating.

Nineteen: preserved eggs:

Good preserved eggs, complete in shape, dark green and translucent in brown. Cut the yolk with a knife. Don't touch the knife or the blade slightly. The cross section of the yolk is smooth. Good preserved eggs have a completely alkaline smell. If the mud falls off seriously or smells bad, it is defective. Holding an egg in one hand and patting the back of the forefinger and middle finger with the other hand is a good elastic egg. Grab the egg and shake it up and down without noise.