Trick 1: Look at the appearance; we all know that eating Dutch beans mainly pick pods more tender, unlike peas, the fuller the outer skin more bulging some, indicating that the peas are more full and rich, and the selection of Dutch beans, try to pick the beans protruding smaller, so that the Dutch beans to eat to eat fresh and tender some suitable for stir-fry, but also can look at the but, some vegetables are fibers, including the Dutch beans, young, young, and the Dutch beans, the Dutch beans, the beans are more prominent and very thin. The first thing you need to do is to look at the color of the skin and the texture of the skin, and then look at the texture of the skin.

Trick two: look at the color; fresh tender Dutch beans skin are bright green, and very glossy, touch feel very round, the color is particularly bright, and fried out of the color to be more beautiful, some of the old Dutch beans, the color will slowly fade, picking can be very clear to see, if it's not fresh Dutch beans, the color of the skin is relatively dull, and there are skin has been withered or black spots, this kind of Dutch beans is too old, but the color of the color is not very good. Or have black spots, this Dutch beans should not be selected, not only taste is very poor, and eating may also be harmful to health.

Trick three: pinch; we can pinch the surface of the Dutch beans in the purchase of Dutch beans, this is also a particularly good method of identification, the general fresh Dutch beans, only need to gently pinch to hear the sound of crisp, and the epidermis will leave a trace of the older Dutch beans are harder, the trace is very light, if it is placed for a long time is not fresh Dutch beans epidermal texture Become soft and collapsed, because too much water loss, the meat is not tight enough, pinch up is likely to pinch off the whole Dutch beans.