If there is no broken skin, try to choose a round one. The rounder the better. The skin must be dry and not blistered, otherwise the storage time will be short and the taste will be bad. Don't have buds and greens, that's about it. Potatoes that sprout already contain toxins and are not suitable for eating. If you find that the potato skin turns green, don't eat it even if it is very light green. Because the green of potatoes is a sign of the existence of toxic alkaloids, eating them will be poisoned.

Poor quality potato pieces are small and uneven; There are damaged or moth-eaten holes; The potato pieces wither and become soft, and the potato pieces germinate or turn green; Mixed with more pests and banned potato chips; Have a rotten smell.

Potatoes should not have small buds, otherwise it will be harmful to human body. Also, see if the color is fresh. Don't have black parts like bruises, which are mostly bad inside.

Of course, the price is also on the one hand, the real price is the best!

Potatoes have yellow meat and white meat. Yellow meat is pink. White meat is slightly sweeter.

Potatoes that are too big may grow out of date and have thicker fibers. Frostbite or rotten potatoes, whose flesh turns gray or black spots and the water shrinks, should be discarded.

2. Pork:

Smell: smell the meat with your nose. Fresh meat has pure smell and no fishy smell;

Second pressure: gently press the meat surface with your fingers. If the embossed gravure can be restored to its original state quickly, it is fresh meat and good meat; 、

Three touches: touch the meat table with your hands. If the surface is slightly dry or wet, it is good meat that does not stick to your hands; Fresh meat has a shiny surface and an inherent fragrance. When pressed with your fingers, it is elastic, the lean meat is bright red, the fat meat is white, the color is uniform, the appearance is slightly dry or moist, and it does not stick to your hands. The surface of inferior meat is dry or extremely wet, dull and inelastic, with yellow in white. The color of the deteriorated meat is dim, the depression can not be recovered after finger pressing, there is mucus on the cut surface, and an abnormal smell can be smelled. If it is slaughtered after death, the meat is dark red with purple spots and purple congestion in the blood vessels.

3. Fresh freshwater fish has the following characteristics: the fish scales are tight and complete, with smooth luster and are not easy to fall off; Fish's eyes are bright and clear, plump and slightly convex, and the gills are closed and not easy to uncover, and the gills are bright red; The fish body is solid, the muscles are elastic, the hand feels slippery, and it is not easy to catch. When put into water, it will sink, the abdomen will not swell, the flesh and blood will not separate, and there is no odor.

Buy eggplant

There are two kinds of eggplant in the vegetable market: purple and reddish. Purple is eggplant, and red is eggplant. In spring, red eggplant will be listed first, and then purple eggplant will be listed. The tenderness of eggplant has a great influence on the quality. A reliable way to judge whether an eggplant is old or tender is to look at the size of its eyes. Where do the eyes of eggplant grow? Where the sepals of eggplant are connected with the fruit, there is a white band-shaped ring, which is slightly green. Vegetable farmers call it the "eyes" of eggplant. The bigger the eyes, the more tender the eggplant; The smaller the eyes, the older the eggplant. Everyone wants to buy tender eggplant, and choose the one with big eyes. At the same time, tender eggplant has a sticky feeling, and hard eggplant is old eggplant. Bright appearance means high freshness, while shriveled skin and dull luster mean stale. The best edible period of eggplant is May and June.

5. How to buy peppers?

There are only three kinds of peppers in the vegetable market. One is pepper, the other is sweet pepper with heavy sweetness and no spicy taste, and the other is semi-spicy pepper in between. Generally speaking, the fruit shape of pepper has obvious correlation with its spicy sweetness. Pepper is much more spicy, and the finer the pulp, the more spicy it is. Persimmon-shaped round peppers are mostly sweet peppers, and the thicker the pulp, the sweeter and more brittle it is. Semi-spicy pepper is in between. If you pay more attention to nutrition, you can buy red pepper to eat, because red pepper has 0.8 times more vitamin C and 3 times more carotene than green pepper, and red pepper is light in weight (small in proportion), which is more economical, but not as crisp as green pepper. 6. How to buy tomatoes?

There are two main kinds of tomatoes in the vegetable market. One is red tomato, which has high sugar and acid content and heavy taste; The other is pink tomato, which has low sugar and acid content and light taste. When you buy tomatoes in the market, you must first find out whether you plan to eat them raw or cooked. If you want to eat it raw, of course, buy pink, because this tomato has a faint sour taste, and it is better to eat it raw; If you want to eat well, try to buy red tomatoes. This kind of tomato has a strong flavor and is good for making soup and cooking. Fruit shape is closely related to pulp: oblate pulp is fine and round pulp 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.

7. How to buy yam?

Yam in vegetable market is mainly long column, produced in Shaanxi, Henan, Shandong, Hebei and other places. No matter what variety you buy, the skin of tuber is the focus of selection. Only when the skin is smooth and free from abnormal spots can you buy with confidence. If you find abnormal spots, don't buy them. Because, as long as there are any abnormal spots on the epidermis, it tells us that it has been infected with diseases and its edible value has decreased.

8. How to buy kidney beans?

Kidney bean is commonly known as sword bean in Shanghai. Canadian clams can be divided into two types according to their growth habits: one is Canadian clams with tendrils, which, like cowpeas, climb vines and need to be cultivated in scaffolding; The second is dwarf sword bean, which stands upright like edamame. These two kinds of sword beans have different tastes. The rattan sword bean is glutinous and tastes good; Dwarf sword bean, japonica rice, not as good as tendril sword bean. However, how to distinguish these two kinds of sword beans in the market? Generally speaking, look at two. First, the pod length is different, the dwarf pod is longer and the tendril pod is shorter; Second, the shapes of pods are different: short pods are long and slender, and tendrils are short.

9. How to buy lentils?

There are many varieties of lentils in Shanghai market, most of which are tender and edible. Only red pods (such as pig blood flat) can be used as both pods and grains, and puffed grains are delicious. Green pods and beans with red edges of green pods are better to eat with tender pods, and you can't buy bulging ones.

10. How to buy cucumbers?

There are many varieties of cucumbers in the vegetable market, but there are basically three kinds: one is a thorn-free species. It is a cucumber variety introduced from abroad, which is light green in color, crisp to eat and rich in water. Second, there are fewer thorns. The fruit has smooth surface, less thorns (black thorns), thin skin and thick flesh, and more water. Delicious and sweet. The third is the species with dense thorns, which are mostly white thorns, green, thick skin, crisp mouth and strong fragrance. The three kinds of cucumbers mentioned above taste different when eaten raw. Simply put, the varieties without thorns are light, the varieties with fewer thorns are fresh, and the varieties with dense thorns are fragrant. No matter what kind, it is undoubtedly necessary to choose a tender one, preferably one with flowers (the corolla stays in the navel). At the same time, any variety must be hard. Because the water content of cucumber is 96.2%, the melon strips are always hard after harvest and will become soft after losing water. Therefore, soft cucumbers will definitely lose their freshness. But hard is not necessarily fresh. Because soaking softened cucumbers in water will rehydrate and harden. It's just that the navel of the melon is still a little soft, the surface of the melon is dull, and most of the remaining corollas no longer exist. It is easy for consumers to identify when they buy. 1 1. How to buy wax gourd?

There are three kinds of wax gourd in the vegetable market: green, black and white. Black-skinned wax gourd has thick meat and high edible rate; White-skinned winter melon skin is thin, loose and easy to taste; Cucumber is somewhere in between. It is better for citizens to buy black melons. This kind of wax gourd is shaped like a cannonball (long stick). Choose the kind with well-proportioned melon strips and no hot spots (sunburn). Long strips of meat are thick and have little pulp. So the eating rate is high. It is especially important to press the pulp of melon with your fingers and buy dense meat, because this kind of melon tastes good; Soft meat turns into "a bubble of water" after it is cooked, and it tastes bad. The best consumption period is the midsummer season in July and August. Although wax gourd is resistant to storage, its edible quality is still fresh.

How to buy radish?

Radish is called white radish in Shanghai market. From the perspective of vegetable commodity science, radish can be divided into three types: long radish, round radish and small carrot. No matter what kind of radish, the root shape is round and the skin is smooth. Generally speaking, people with smooth skin tend to have fine meat, so smooth skin is the first rule. The second one is heavy, heavy in weight and heavy in hand. If you master this rule, you can avoid buying hollow radish (radish with bran heart and chrysanthemum heart). Third, the skin color is normal. The "oily" skin color (translucent patches) not only shows that it is not fresh, but sometimes it may even be frozen (severely frozen radish is easy to identify after thawing), and this radish basically loses its edible value. Fourth, you can't be greedy when buying radishes. The best policy is medium and small. This kind of white radish is compact and full, burnt into powder, soft and waxy, and tastes good.

13. How to buy spinach?

There are two kinds of spinach in the vegetable market: one is lobular and the other is big leaf. No matter what kind, the petiole is short, the red root is small and the leaves are dark green. However, in winter, the leaves are red, indicating that they taste softer and sweeter after being tempered by frost. The consumption of spinach has a strong seasonality. From 10 to April of the following year, spinach is on the market for half a year, with astringent taste (high oxalic acid content) in early autumn and bolting in late spring. Generally speaking, winter solstice (65438+late February) to beginning of spring (early February) is the best edible period. Sometimes you will see yellow spots on spinach leaves and gray hairs on the back of the leaves, indicating that it is infected with downy mildew. Of course, choose the one that is not sick.

14. How to buy Chinese cabbage (vegetable tip)?

There are three kinds of vegetable markets, namely pickles with dark leaves and tips, which can be harvested after the main flower bud is harvested, and will be listed in February 2- 10/0, 18. Second, the vegetables are sharp, the leaves are pale, and now the buds are harvested and no flowers can be seen. It's best to buy a medium size, finger thickness, not hollow. Listed in February and March. There is also a regular dish with short petioles, dense internodes, medium thick stems and no flowers and no hollowness as the top grade. There is also a purple pedicel with purple leaves and stems, which is of high quality, but it has not been accepted by consumers and has a small cultivation area. There is also a Cantonese dish in summer, which is crisp but not glutinous, and the market sales volume is not large.

15. How to buy Artemisia selengensis (Artemisia selengensis)?

Artemisia selengensis is also called Artemisia selengensis. There are two kinds of vegetables in the market: sharp leaves and round leaves. Chrysanthemum morifolium is also called chrysanthemum morifolium or chrysanthemum morifolium, and chrysanthemum morifolium is also called chrysanthemum morifolium or chrysanthemum morifolium. Sharp-leaved seeds have small leaves, many nicks, japonica taste, but strong fragrance; Round leaves are wide and shallow, soft and waxy. It's easy to bolting in spring, so don't buy bolting. Chrysanthemum morifolium has less diseases and insect pests and less pesticide pollution, and the best edible period is 10,1,12 and March and April. How to buy celery?

There are four kinds of celery in the market: green celery, yellow celery, white celery and beautiful celery. If you want to buy high-quality celery, you must first understand the edible quality characteristics of these four kinds of celery: green celery is rich in flavor; Huang Xin Qin has a strong taste and tender appearance; White celery is light and not crisp; Celery tastes light and crisp. No matter what kind of celery, it is not suitable to buy celery with thick green leaves. Because the leaves are "black", it means that the growing period is dry and short of water, and the growth is slow, and there are many crude fibers. Whether celery is fresh depends mainly on whether the leaves are straight, and fresh celery is straight. Celery stored for a long time, the tip of the leaf will tilt, the leaves will become soft, and even yellow and rust.

17. How to buy winter bamboo shoots?

When I bought winter bamboo shoots, I found that their shells were open and upturned, and they smelled of sulfur, indicating that they might have been smoked with sulfur. If it is a fresh winter bamboo shoot, its shell is tightly wrapped.

How to buy ginger?

When buying ginger, you must see if it has been "beautified" by sulfur. Once the ginger is smoked and baked by sulfur, its appearance is yellowish, it looks white and tender, and its skin has fallen off. However, industrial sulfur contains harmful substances such as lead, sulfur and arsenic. Attached to ginger during smoking, it will cause harm to human respiratory tract and even directly infringe on liver and kidney after eating.

19. How do you buy chicken hair vegetables?

Chickpea is a green vegetable with the shortest growth period in the market. In high temperature season, it can be harvested about 20 days after sowing. There are two requirements for buying chicken hair vegetables. One is freshness, that is, high freshness. Chickpeas are tender and are the easiest to lose water and shrink. Once the water is lost and sprayed again, the dead tip of mature leaves cannot be recovered. So, don't buy anything with wilting tips. Water drops on the blade indicate the highest freshness. The second kind is tender, that is, don't buy old, dark and tender. The petiole with long growth period is also long, generally speaking, it is better to be short (the length should not exceed 15 cm).

20. How to buy food?

The quality of green vegetables mainly depends on two aspects: one is the height of vegetable plants, that is, the length of leaves. In production, long leaves are called long leaves and short leaves are called short leaves. Dwarf glutinous rice has good quality and soft and waxy taste; The quality of the wine is poor, and there are many fibers, so it is not delicious. The second is to look at the depth of leaf color. Light green leaves are called "white leaves" and dark green leaves are called "black leaves". White-leaf varieties have good quality, while black-leaf varieties have poor quality. In addition, green vegetables can also be divided into green stems and white stems. Petiole with light green color is called green handle, and petiole with approximate white color is called white handle. The difference between them is that the white stalk is light and the green stalk is thick. 2 1. How to buy shepherd's purse?

There are two kinds of shepherd's purse in the vegetable market. One is a sharp-leaved species, namely shepherd's purse, with light leaves, small and thin leaves, strong taste and japonica nature; Alternative

It is a round leaf species, that is, shepherd's purse with thick leaves and large and thick leaves. The taste is light and waxy. 1 1, 12, 1 and February are the best consumption periods.

It's best to buy a separate tree in the market. The rolled trees are of poor quality. Do not abandon the red leaves. Red leaves are more fragrant and taste better.

2 1, how to buy amaranth?

Amaranth is called rice amaranth in Shanghai. There are three kinds of amaranth: red amaranth, green amaranth and colored amaranth. Amaranth leaves are purple and soft to eat; The leaves of amaranth are green, which is very unpalatable. Color amaranth, also known as Guanyin rice amaranth, is purplish red near the veins, with green leaves and soft and waxy taste. Generally speaking, the leaves are thick and wrinkled, thin and flat, and they taste tender. Holding amaranth when you buy it, it feels soft and tender, but hard and old. May and June are the best time to eat it.

22. How to buy leeks?

(1) Do you know how many kinds of leeks there are?

There are four kinds of leek, except leaf leek, root leek (mainly produced in Yunnan, with fleshy roots for food) and flower leek (for food).

Flowers are mainly used) leek flowers and leaves are dual-purpose. A large number of leeks are on the market, and so are leeks.

(2) Is leek wide or narrow?

According to the width of leek leaves, there are broad-leaved leeks and narrow-leaved leeks. Leek with broad leaves, tender meat and faint fragrance; Narrow-leaf leeks are not as delicious as broad-leaf leeks, but they are delicious.

My mouth is full of fragrance. People who really like to eat leeks should first choose leeks with narrow leaves. It should be noted that leeks with unusually wide leaves should be carefully purchased because

Growth stimulators (synthetic plant hormones) can be used for culture.

(3) How to distinguish the freshness of leek?

The leaves of leek are composed of leaves and leaf sheaths. The leaf sheath surrounds and forms a "false stem". When you cut leeks, you cut fake stems near the ground. Just cut off, "fake.

The cut on the stem is even, indicating freshness; If you cut it for a few days, the incision will be uneven and inverted pagoda-shaped, which is because the leek has been harvested.

After that, the young leaves in the middle grow fast, while the old leaves in the outer layer grow slowly, forming an inverted pagoda-shaped incision.

23. How to buy cauliflower?

(1) What kind of cauliflower do you want?

When buying cauliflower, we mainly look at two points: first, the maturity of the flower ball, and it is best that the flower ball is not scattered around; Second, the whiteness of the flower ball,

It is best to have white and yellow flowers, no color and no hairiness.

(2) Why not use a knife to cut the flower ball before cooking cauliflower?

Because if you cut the flower ball with a knife, it will cause the flower ball to break and scatter, which will affect the impression and taste.

24. How to buy cabbage?

There are 1, late autumn cabbage in February, March and April, pointed cabbage in April and May, flat-topped spring cabbage (yellow seedling system) in May and June, summer cabbage in July and August, September, 10, 16 and 65438+. No matter what season and variety, the standard of purchasing cabbage is the same: the leaves should be hard and important, and the loose ones should not be wrapped tightly, so don't buy them (the sharp cabbage is fresh, but it doesn't matter if it is loose). The leaf ball is solid, but the top is convex, indicating that the ball begins to pick, the middle column is too high, and the edible flavor becomes worse. Don't buy it either. Cabbage is a calcium-sensitive vegetable. Frequent calcium deficiency. The symptom is that the leaf edge is dead (vegetable farmers call it golden edge). This is a physiological disease and does not affect the quality of eating. Just cut off the dead leaves when you eat them.

25. How to identify "chemical bean sprouts"?

The bean sprouts promoted by chemical fertilizers or herbicides grow fast and well, and the fibrous roots do not grow. Not only does it not have a tender and crisp taste, but the residual fertilizer will generate ammonia nitrite under the action of microorganisms, which is in danger of inducing esophageal cancer and gastric cancer. When you buy bean sprouts, you should smell them for ammonia first, and then look for fibrous roots. If you find that they have ammonia and no roots, don't buy and eat them. Don't forget to adopt it.