I guess you have more time to spend in the house than before. So how do you spend these days? Studying, looking for a job, playing “atsumori” (this is one of the popular games in Japan) or cooking? In my case, I am starting to spend time cooking! So I would like to tell you how to identify delicious spring vegetables. If you read this article, you can identify good vegetables more easily!
1. Cabbage. Cabbage can divided into 2 kinds: spring cabbage and winter cabbage. March to May, is the best season for spring cabbage. Good spring cabbage is soft and symmetrical. It is suitable for pasta, steamed and soup.
2. Tomato. A good tomato is very heavy, has a film texture and has a deep green stem. There are no white spots. There is a white star on the surface (please see the tomato) picture. If you have a lot of tomatoes at home and you want to know which one is ripe, please put it in water. A ripe tomato will sink in water. It is suitable for salad.
3. Green asparagus. Good green asparagus is deep green, fresh, thick and straight. Keep the cut end in water. The tip is closed. It’s very important to cook soon after you purchase. Don’t choose dry asparagus. Asparagus can be boiled or sauteed.
4. Celery. Good celery has a white, thick, fresh, glossy and winding stem. The leaves are bright green. Good celery is Straight and in high fiber and smells good. Please choose one where cut end has not changed color. It is suitable for soup, salad and pickles.
5. Rape leaves. Good Rape leaves have small buds and the buds are all the same size. If you can find yellow flowers with the rape leaves, it is not fresh. This is suitable for boiling or stirring fry.
6. Bamboo shoots. Good bamboo shoots are heavy, light brown color. The cut end is fresh and white. A few small red points on root is very soft and sweet. A yellow tip one a young bamboo shoot. It is suitable for cooking with rice in foil.
LIFE DESIGNING 