At present, farmers’ markets and supermarkets have a dazzling array of vegetable products, with many colors, sufficient quantities, and rich varieties. These vegetables, after being sorted and sprayed with water by vendors, look fresh and tender. It is difficult to tell whether they are fresh and high-quality, let alone whether they are safe. How can I buy fresh, crisp, high-quality and harmless vegetables? This requires mastering some correct selection and identification methods. The first is the basic method of selection and identification, that is, looking at the color, shape, smell, listening to the sound, and tasting the taste; the second is the professional method of selection and identification, which depends on the growth characteristics of vegetables to determine whether they are mature and tender, high quality depends on the variety, and pollution-free depends on the trademark origin, etc. wait. Chinese cabbage Chinese cabbage is native to my country and is the main variety of vegetables supplied in autumn, winter and spring in northern areas. It is known as "you can grow it and eat it for half a year". When purchasing, mainly look at the color of the cabbage leaves and the plumpness of the cabbage heart. The cabbage that goes on the market from September to October every year is an early-maturing variety. It is characterized by the color of the leaf bulbs being light green, yellow-green or white. It is called cabbage or cabbage. The cabbage is small, with thin mesophylls, tender texture and less crude fiber. The taste is light and the quality is medium. It cannot be stored well and should be eaten as needed. The cabbage that goes on the market in November is a late-maturing variety with green leaves, and is called Qingbangcai or Qingkoucai. The mesophyll is thick, the tissue is tight, and the toughness is high. It is not suitable for damage and is resistant to storage. Mussels are relatively coarse when initially eaten. However, after storage in autumn and winter, the mesophyll becomes tender and the taste becomes sweeter. The medium-mature varieties have light green leaves and are called green cabbage or green cabbage. Their growth period and storage tolerance are between those of green cabbage and cabbage, and their quality is also good. Such as Jiaozhou Chinese cabbage, etc. When choosing Chinese cabbage, do not remove the cabbage, because the content of vitamin C, carotene, protein and calcium in the cabbage is higher than that of the cabbage, and the cabbage has the function of protecting the cabbage; do not buy rotten cabbage. The nutrient content of rotten cabbage has dropped a lot, and the nitrite content of rotten cabbage has increased sharply. Eating it can easily cause dizziness, vomiting and other poisoning symptoms, which is not good for your health.