How to choose fresh papaya Choose papaya, be flexible, lay heavy hands on it, and the melon body should be smooth, with no traces of falling. The skin of papaya begins to turn black, which means it is mature. If papaya is still hard, it can be left at room temperature for a few days and will become elastic. At the same time, you should choose a big belly to prove that papaya is thick, because the most delicious part of papaya is the stomach. You can also look at pedicels. If it is just picked papaya, the pedicel will flow like milk. You can tell whether a melon is fresh by its stalk. Melons are bitter when they are not fresh.
How to choose fresh shrimp? There are plenty of fresh and frozen shrimps in the market. How can I ensure that I choose fresh shrimp? Fresh shrimp with blue and shiny skin. Choose fresh shrimp or chilled shrimp, you should see, observe, observe and smell. Look: Look at the shape. The head and tail of fresh shrimp are closely connected with the body, and the shrimp body has a certain curvature. Second check: check the color. The skin and shell of fresh shrimp are shiny, the river shrimp is bluish green, and the sea shrimp is bluish white (female shrimp) or egg yellow (male shrimp). Stale shrimp with a dark shell and reddish or grayish purple shrimp. Three views: Fresh shrimp meat is firm, tender and elastic. Four smells: smell the smell. The smell of fresh shrimp is normal and there is no peculiar smell. In addition, frozen shrimps are easier to store than fresh shrimps, and frozen shrimps should have a slightly bluish gray surface and a full and elastic feel. It's best not to pick those that look big and red. Tips for China Eating Net: All rights reserved, please indicate the source. Announcement: All recipes, articles, knowledge and materials published in this article and China Eating Net Food Encyclopedia are for reference only, please check them yourself before use, and the risks arising therefrom shall be borne by you personally. China Food Network "Food Encyclopedia" strives to become a professional life service platform that provides the best practical food, recipes and recipes, professional health knowledge, life tips and ingredients introduction.
How to choose fresh seafood? Choose a big one, and choose a uniform size.
Bright color and suitable moisture.
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How to choose fresh chestnuts? Chestnut also has medicinal value. When purchasing, you should choose big chestnut with dark brown skin, and the shiny one is the top grade. In the market, chestnuts sold in some stalls are the same size. It is understood that most of these chestnuts are in cold storage, especially last year's chestnuts, which are mostly mechanically peeled and processed. They are not new products this year, and their prices are cheaper than this season's chestnuts. How long should I be careful when buying? However, chestnuts that have just been listed will come in different sizes, and it is not easy to peel chestnuts. Chestnuts that have been artificially peeled will leave residual dander and knife marks on chestnuts. The fresh chestnut skin is covered with a thin layer of fluff, while the old chestnut skin is smooth. When selecting chestnuts, it is best to carefully check whether there are insect eyes, because chestnuts are most vulnerable to insects. If you don't eat raw chestnuts, it's best to put them in a net bag or sieve, put them in a cool and ventilated place, and turn the chestnuts several times a day.
There are several tips (personal experience) on how to choose fresh mangosteen. 1. Look at the color: the bright color is definitely fresh; 2, gently pinch with your hand, you can pinch it, and the elastic ones are fresh drops; 3, the weight depends on the size, the size is appropriate and uniform, and the weight is heavier;
How to choose fresh lotus roots? Pay attention to the following points when purchasing lotus roots:
1. The surface is yellow, and there is a faint fragrance at the fracture. Lotus root treated with industrial acid looks white and smells sour.
2. Lotus root is round and long with short nodes. The second lotus root from the top is the best.
3. Lotus root has many knots, which are tender and can be mixed with food and fried in the middle. Old ones can be stuffed with glutinous rice and boiled with sweet-scented osmanthus and sugar lotus root.
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Lotus root is the underground stem of lotus. Lotus root net is a vent hole, which transports plant gas under water supply. Belonging to starch food, it is easy to feel full, slightly sweet and crisp, and can be eaten raw or cooked.
Chinese medicine says that lotus root can promote blood circulation and remove blood stasis, and is known as "Le Tong of blood vessels", which has high therapeutic value and can cool blood if eaten raw; Cooked food has the function of nourishing blood and calming the nerves.
Lotus root nodes are thick and short.
The number of lotus root nodes will not affect the quality. When purchasing, you should choose thicker and shorter lotus root nodes, which are mature enough and have a good taste.
Long spacing between lotus festivals
The longer the distance between lotus nodes, the higher the maturity of lotus roots and the softer the taste.
The shape should be complete.
Lotus root should be full in appearance, and don't choose lotus root with uneven surface.
Wet soil
Lotus roots without wet mud are generally treated and cannot be well preserved. Lotus root with wet mud can be stored in the shade for about 1 week.
No internal or external injuries
Pay attention to whether there is obvious trauma when buying lotus roots. If there is a wet mud package, you can peel off the wet mud to see it clearly when you buy it.
Not too white.
The well-washed lotus roots sold in the market may have been soaked in citric acid and the color is white. It is not recommended to buy them.
Yellow, no peculiar smell
Lotus root skin should be smooth and yellow-brown. If it is black or smells, it is not recommended to buy it.
The ventilation holes are very large.
If it is a cut lotus root, you can look at the air hole in the middle of the lotus root. Lotus root with big vent has more juice.
The sensory requirements for selecting fresh lily are: softness, white color, luster, no obvious spots, full scales, no rotten spots, damaged spots, insect spots and yellow rust spots. It smells light and tastes a little bitter.
Pay attention to two points when buying lilies in the supermarket: first, the fresh lilies in the bag should be shiny, without dark brown spots, with large petals, delicate texture and good appearance; Second, there should be no odor after opening.
Tips on how to choose fresh litchi 1: Look at the color.
Fresh litchi is not completely bright red, but a little dark red, and many peels will be a little green, which is normal, and these are generally fresh.
Tip 2 of choosing litchi: look at the appearance.
If the head of litchi is sharp and the density of nails on the epidermis is high, it means that litchi is not mature enough, and vice versa. If the cracked piece of litchi shell is flat, the seam is obvious, and the taste will be very sweet.
Tips for choosing litchi 3: feel.
Touch the shell with your hand and press it gently. Generally speaking, fresh litchi should feel tight and elastic, a little soft but elastic and mature. If it is soft and inelastic, it means that litchi is ripe or rotten. So remember to choose lychees that are a little harder and more elastic.
Tips for choosing litchi 4: Look at the size.
Generally speaking, if you have withstood the above four tests, the bigger the head, the more symmetrical the shape.
Tip 5: smell litchi.
Smell it with the tip of your nose. Fresh lychees are generally fragrant. If there is abnormal taste such as wine and sour taste, it means that it is not fresh litchi.
The secret of choosing litchi 6: look at the pulp.
Generally, when buying and selling this kind of fruit, the sample will be opened for inspection or tasting. After peeling, if the flesh is crystal clear, it is fresh, and if it is a little red or brown, it will be stale. Just try it. Fresh lychees are eaten in the mouth, the flesh is elastic, the juice is attractive, sweet and sour.