How to choose fresh and safe food

The following tips on choosing the right quality food from Chef Phan Anh will help housewives protect the health of their loved ones.

How to choose vegetables and fruits?

The biggest concern about vegetables is how to distinguish Chinese vegetables from Vietnamese vegetables. Dalat vegetables are not beautiful and eye-catching in appearance but in return they taste more delicious and are absolutely safe. Chinese vegetables stand out with big fruits and vegetables, lush green, harder and crispier than the eyes but have a bland taste, are not delicious, and are not safe for health.

Here are some ways to distinguish between these two vegetables.

Dried onion: Chinese onion has a large bulb, usually only one clove, light red color, not fragrant, thin skin while Vietnamese onion usually has several cloves per bulb, fragrant, thick skin.

Ginger: Vietnamese ginger has a dull skin, many roots and rough spots. When you break the root in half, you will see veins on the outside. Chinese ginger has a light yellow color, shiny skin, plump, large, even, clean roots.

Cabbage, Chinese cabbage: Chinese cabbage looks very round, smooth, often wrapped in a mesh bag with a darker green skin while Vietnamese cabbage is white, big, tightly wrapped.

Broccoli: Da Lat broccoli has full leaves and stems, uneven florets, and a strong sweet taste. Meanwhile, Chinese broccoli has its stem cut off, is wrapped in a white foam bag, and has tightly and evenly rolled florets that can stay fresh for a month without spoiling. It has a bland taste.

Be alert to distinguish Vietnamese vegetables from Chinese vegetables

Choose dry meat with bright red color

You should choose dry meat that is not injected with water, has a bright red or dark red color, the cut has a normal color, is bright and dry. Avoid meat that is slightly pale green or slightly dark, even black, not shiny, and has a slimy outer membrane. Fresh, delicious meat must be firm, highly elastic, when pressed with a finger, it does not leave a dent when you remove your finger and is not sticky. Fresh and absolutely clean meat has no strange smell, rancid smell or antibiotic smell.

How to choose fresh and safe food

Fresh, delicious meat must be firm, elastic, water-filled, and bright red or dark red in color.

Choose chicken and duck eggs: the eggshells are light in color, slightly rough and powdery, without dark gray streaks or bruises. Do not choose smooth, shiny eggs because they are old eggs. Fresh, delicious eggs are usually pink and transparent when held up to the light.

What is fresh fish and seafood?

When buying seafood, pay attention to color.

For fish and seafood, it is best to buy live fish and shrimp. Fresh fish have tightly closed mouths. The fish body is firm and elastic, leaving no fingerprints on the fish meat. The fish scales are shiny, tightly attached to the fish body, without mucus or unpleasant odors. The fish gills are pinkish red, not slimy or smelly. The fish's belly is sunken deep inside, pale white in color and flat.

According to Zing.vn