How do you pick vegetables at the supermarket? Master these tips and easily prepare the New Year's Eve dinner
#Healthy New Year Celebration#
The festive atmosphere is getting stronger, and many homemakers have already started preparing the New Year's Eve dinner. The New Year's Eve dinner is the most important meal of the year, symbolizing beauty, reunion and hope, and many dishes are brought to the table because of their auspicious meanings.
Whether a meal turns out well depends most on the ingredients. So how can you pick fresh, clean vegetables? Take a look at the tips we've prepared for you:
Besides these common vegetables, there are a few principles to keep in mind when choosing:
Do not buy vegetables with abnormal colors; the brighter the color of a vegetable, the fresher it is not.
Do not buy vegetables with strange shapes; hormone injections can make vegetables grow deformed.
Do not buy vegetables with abnormal smells; some unscrupulous vendors soak vegetables in chemicals to extend their shelf life, which you can identify by smell.
Give priority to vegetables in season; they are both cheap and delicious.
Finally, let's look at the harvest months of various vegetables. "Eat what is ripe when it is ripe" is an ancient health-preserving rule that still applies today.
January: bok choy, cabbage, spinach, celery, radish, arrowhead, etc. February: bok choy, cabbage, spinach, celery, tender rapeseed shoots, etc. March: bok choy, spinach, celery, tender rapeseed shoots, cauliflower, Chinese chives, etc. April: bok choy, celtuce, baby bok choy, celery, tender rapeseed shoots, cauliflower, etc. May: bok choy, cabbage, celtuce, baby bok choy, cucumber, broad beans, wild rice stem, tomato, etc. June: cabbage, cucumber, tomato, potato, baby bok choy, sword bean (kidney bean), eggplant, pumpkin, etc. July: cowpea, eggplant, baby bok choy, cabbage, winter melon, sponge gourd, edamame, chili pepper, potato, hyacinth bean, cabbage, water spinach, etc. August: winter melon, cowpea, eggplant, bok choy, baby bok choy, pumpkin, sponge gourd, edamame, chili pepper, potato, hyacinth bean, cabbage, water spinach, etc. September: bok choy, winter melon, radish, sponge gourd, edamame, cowpea, eggplant, chili pepper, taro, wild rice stem, cabbage, hyacinth bean, etc. October: bok choy, cabbage, spinach, celery, radish, taro, wild rice stem, cauliflower, garland chrysanthemum, lettuce, cucumber, etc. November: bok choy, cabbage, spinach, celery, radish, celtuce, cauliflower, shepherd's purse, bur clover, lettuce, arrowhead, green garlic, etc. December: bok choy, cabbage, spinach, celery, radish, ta cai, shepherd's purse, arrowhead, cauliflower, etc.
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