Chilipeppers yog cov txuj lom tseem ceeb hauv cuisines thoob ntiaj teb, ntxiv cua sov, tsw, thiab xim rau cov tais diav. Tab sis tsis yog txhua tus chilies raug tsim sib npaug - cov kua txob tsis zoo tuaj yeem tsis muaj tsw, muaj cua sov tsis muaj zog, lossis txawm tias tsis zoo. Txawm hais tias koj yog ib tus kws ua zaub mov hauv tsev, tus kws ua zaub mov, lossis cov khw muag khoom noj, kev paub yuav ua li cas thiaj pom cov kua txob siab zoo yog qhov tseem ceeb rau kev txhawb nqa koj cov pluas noj. Hauv qab no yog qhov yooj yim, kev ua tau zoo los qhia qhov zoo thiab qhov tsis zoo ntawm cov kua txob sib cais, npog cov tsos, kev ntxhib los mos, aroma, thiab lwm yam.
Xyuas qhov Visual Appearance
Thawj qhov laj thawj rau cov kua txob kua txob zoo yog nws qhov zoo li -tshiab, siab - cov kua txob zoo muaj qhov sib txawv ntawm cov kua txob uas ua rau lawv sib txawv ntawm qhov qis dua:
1. Xim: Vibrant, uniform hues (liab, ntsuab, daj, los yog txiv kab ntxwv, nyob ntawm ntau yam) txhais tau hais tias cov kua txob yog siav thiab tshiab. Plua plav, faded, los yog blotchy xim qhia tias nws yog overripe, underripe, los yog tau khaws cia ntev dhau lawm.
2. Puab & Daim tawv nqaij: Plump, khov kho -puab peppers nrog du, unwrinkled daim tawv nqaij yog saum-tier. Tsis txhob ua kua txob nrog daim tawv nqaij shriveled, mos me ntsis, tawg, los yog pwm -cov no yog cov cim ntawm kev lwj.
3. Caj: Ib tsob ntsuab, nkig qia txuas nrog kua txob txhais tau hais tias nws nyuam qhuav sau. Qhuav, xim av, los yog tawg stems qhia lub kua txob yog qub thiab poob freshness.
Ntsuam xyuas qhov kev ntxhib los mos
Kev ntxhib los mos yog qhov qhia ncaj qha ntawm cov kua txob cov kua txob tshiab thiab zoo, thiab nws yooj yim los txiav txim nrog ib qho yooj yim kov:
1. Kev ruaj khov: Cov kua txiv hmab txiv ntoo zoo zoo thaum maj mam nyem, nrog rau me ntsis muab (tsis yog pob zeb nyuaj los yog mushy). Mushy los yog squishy peppers yog rotten nyob rau hauv, thaum overly nyuaj sawv daws yuav underripe thiab tsis tsw.
2. Nyhav: Cov kua txob hnyav dua rau lawv qhov loj me yog qhov zoo dua -lawv puv ntawm cov kua txiv hmab txiv ntoo thiab nqaij, txhais tau tias ntau qab thiab kub. Lub teeb chilies feem ntau qhuav los yog hollow, nrog ib tug tsis muaj zog saj.
Hniav Aroma
Cov kua txob kua txob qhia ntau txog nws cov tsw thiab freshness; Hla tej kua txob uas tsis muaj ntxhiab tsw los yog tawm tsw:
1. Cov ntxhiab tsw tshiab, ntsim: siab - cov kua txob zoo tso tawm lub ntsej muag ci, pungent, thiab ntsim aroma thaum koj rub daim tawv nqaij maj mam los yog nqus cov qia kawg. Cov tshuaj tsw qab no yog kua txob cov roj yam tseem ceeb, uas xa nws cov tsw qab.
2. Tsis txhob hnov qab: Cov ntxhiab tsw ntxhiab, pwm, lossis qaub qaub txhais tau tias cov kua txob lwj. Lub bland, odorless chili yuav saj tiaj tus thaum siav los yog noj nyoos.
Xav txog lub hauv paus chiv keeb thiab sau lub sij hawm
Thaum cov kev kuaj pom thiab tactile yog qhov tseem ceeb, keeb kwm thiab lub sijhawm sau qoob loo txhawb koj txoj hauv kev los xaiv cov kua txob zoo:
1. Keeb kwm: Chilies hlob nyob rau hauv cov cheeb tsam uas zoo tagnrho huab cua rau lawv cov ntau yam yuav muaj tsw zoo dua thiab tshav kub- cov cheeb tsam no muaj cov av zoo, tshav ntuj, thiab dej rau chili cultivation.
2. Lub Sijhawm Sau Npe: Cov kua txob tshiab uas tau sau tseg (hauv lub caij nyoog loj hlob rau ntau yam) yeej ib txwm zoo dua cov uas khaws cia rau lub hlis. Nrhiav cov ntawv sau lossis nug cov neeg muag khoom txog hnub sau thaum yuav.
Cov Lus Qhia Kawg
Txawm yuav tshiab, qhuav, los yog hmoov chilies, tib txoj cai tseem ceeb siv: cov chilies tshiab xav tau vibrancy thiab firmness, thaum qhuav / hmoov chilies yuav tsum muaj ib tug muaj zog, ntsim aroma (tsis muaj stale los yog plua plav tsw) thiab tsis muaj clumps. Nrog rau cov tshev no, koj yuav ib txwm xaiv cov kua txob zoo tshaj plaws rau koj cov kev xav tau ua noj.
