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However, if you want to eat delicious celery, you still need some life experience, not only cooking methods, but also how to choose the most important step. Celery, like many vegetables, is best fresh and tender. Old celery tastes more fibrous and harder to chew, and its taste is much worse than that of fresh celery. If you want to choose fresh celery, this article may help you!
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First of all, we should know that there are about four kinds of celery we can often see in the market: green celery, yellow celery, white celery and American celery. Each kind of celery has different characteristics. If you want to choose good quality celery, you must know the characteristics of each kind of celery, so that you can choose good quality tender celery from many celery.
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Green celery is the most common celery variety in the vegetable market. Although it is not as big as celery, it is thicker than other varieties of celery, with light green color and a lot of fiber, so it will be rough to eat. If you accidentally pick the old green celery, it may taste like chewing residue.
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Yellow celery, also known as celery, has a strong taste, but its color is more tender and yellow than green celery. The stem is very slender, crisp and tender, and there is little fiber, so it tastes crisp and has no rough and chewy feeling. In the south, Huangxinqin is mostly used for cooking or adding flavor to dishes, while in the north, Huangxinqin is mostly used as stuffing for jiaozi and steamed stuffed buns.
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White celery, which is usually planted in dry land, is like a big bean sprout. It is very similar to cress, so many people will confuse white celery with cress. Bai Qin is called this name because its rhizome is white without knots, and its thickness is even from top to bottom, about as thick as chopsticks. Yunnan people will stir-fry minced beef with white celery, cook sliced meat, or directly cold salad, all of which are delicious.
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Meiqin, in fact, is cress, which can be eaten as cooking or used as medicine. Celery is usually planted in paddy fields, so it tastes tender and has more water than other vegetables. Its leaves are similar to the combination of carrot leaves and mugwort leaves, and it smells a bit like carrots. The rhizome is purple-red, and the stem is knotted, which is thinner than celery.
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When choosing celery, we can tell whether celery is fresh by observing the following points:
1. Look at the color: the whole celery is fresh and tender. Choose yellow celery.
2. Look at the leaves: the leaves don't turn yellow and don't fall off, but they are flat green with straight and tidy petioles.
3. Look at the stems and roots: there are no spots, the thickness is even, and celery that is too thick is generally older.
4. Smell: Good celery will have a strong taste. If the taste is light, it is not recommended to buy it.
5. Breaking the law: If conditions permit, you can break it a little. If the old silk is not pulled out, it proves that the celery is fresh and tender. This is the most intuitive way.
If the above five points match, congratulations, you have chosen a fresh and delicious celery, and you can go home and cook it.