How to pick high-quality vegetables? Good vegetables make good flavor

Weigh it in your hand: pick it up and feel the weight. A cabbage that is full of moisture and feels fairly heavy is very likely a high-quality one~ As for the ones that feel light and airy, the leaves must be shriveled.

Look at the head: a good cabbage should still have a firm, hard head. If the head is loose, do not buy it!

Look at the length: short leaves mean good quality, with a fresh, tasty flavor and full nutrition; long leaves have more fiber and a poorer texture.

Look at the color: greens with whitish leaf stalks taste mild, while those with green leaf stalks taste stronger, because they contain more chlorophyll, which proves they grew well!

Smell it: lotus root comes from the soil, so it should only have an earthy smell. If you smell a sour odor, then it has been treated with chemicals and must not be bought.

Look at the air holes: cut a small section of lotus root. Large air holes mean it is tender and juicy, so buy lotus root like this, which is tasty.

Look at the nodes: the number of nodes is not the key to choosing lotus root. Pick thick, short nodes with a high degree of maturity.

Pick the time: spinach is on the market from October to April of the following year. But the best time to buy it is from early December to early February

Look at the appearance: be sure to buy spinach with short leaf stalks, small roots that tend toward red, and dark green leaves. That is the best.

Smell the aroma: a ripe pumpkin gives off a special fragrance from the inside out, while an unripe one just smells like a plain squash

Pinch the skin: lightly pinch the pumpkin's skin with a fingernail. If it breaks as soon as you pinch it and even seeps water, then it is a tender, unripe pumpkin.

Pick the shape: potatoes that are small, uneven in overall size, and pitted with wormholes should be discarded.

Look at the surface: rotten or sprouted potatoes cannot be eaten. Potatoes with bruises, black spots, or green coloring on the surface must also be thrown away! Good-quality potatoes are rich in dietary fiber, sweet and delicious, while rough potatoes taste wrong no matter what.

Rub the skin: ginger skin peels off easily. Rub the outer skin with your hand; if the color inside and outside differs greatly, then it is sulfur-treated ginger

Taste it: scrape off a small piece with your hand and put it in your mouth to taste. Be cautious about buying ginger with a weak ginger flavor

Check the prickles: a fresh, flavorful cucumber must have prickles on its surface. Those with small, dense prickles are the best

Look at the vertical ridges: a tasty cucumber will have fairly prominent vertical ridges on its skin, with clear shapes. Those with smooth surfaces and no vertical ridges taste rather bland

Check the figure: a "beauty" cucumber that looks tall and slender, with even thickness, will definitely not taste bad

Look at the color: white, milky white, or slightly yellow is the healthiest color for cauliflower~ Darker ones and those with yellowing surfaces are not fresh

Look at the curd: choose cauliflower with tightly clustered florets and no gap in the middle. Do not buy ones with florets that are not firm enough

Look at the color: good tender eggplants are mainly red-purple or black-purple, and look glossy and smooth

Look at the calyx: where the eggplant's calyx joins the flesh, there is a pale-colored ring