Pick up the vegetables

The order of the strokes for picking vegetables was horizontal, vertical hook, lift, flip, press down, horizontal, dot, dot, flip, horizontal.

Picking vegetables meant choosing.

There were many ways to pick up food, and it could be adjusted according to one's taste and preference. There were a few ways to pick up the food. One of the methods was to cut all kinds of ingredients into cubes for later use, then add an appropriate amount of oil into the wok, stir-fry onions, ginger, and braised meat, then add mushrooms, carrots, and cabbage pieces to stir-fry, and finally add seasoning to stir-fry evenly. Then, the stir-fried vegetables were scooped out for later use, and then the sesame seed cake was steamed and placed into the stir-fried vegetables. The other method was to stir-fry the shredded mushrooms, mung bean sprouts, and other ingredients, then cut the sesame seed cake in half and put the stir-fried vegetables into the sesame seed cake. Another method was to first make the cake embryo, then fry it into a cake, and finally put the fried vegetables into the cake. In general, the method of picking up food could be changed and innovative according to personal preferences and tastes.

Picking up vegetables could be said to mean picking up vegetables.

There were some basic etiquette requirements for the way he picked up the food. When picking up food, you should wait until the food is in front of you before moving your chopsticks. You can't snatch it in front of your neighbor. Try to pick up the food from the side closest to you. Occasionally, you can move the plate slightly to make it easier for the people behind you to pick up the food. When picking up the vegetables, the movement should be as small as possible to prevent the vegetable juice from splashing out. In addition, they should also be careful not to use chopsticks to stir around in the dish, not to let the chopsticks of two people cross each other on the dish, and not to step over others to pick up another dish. These were the requirements of traditional China table manners.

The word "pick" for picking vegetables could be written as "zhi".

Why did Yuan Kending, the son of the warlord Yuan Shikai, end up on the streets picking up vegetables and leaves to eat? There was no clear clue to the answer in the search results provided. Therefore, I don't know why Yuan Kending ended up in such a state.

The method of picking vegetables varied according to different vegetables. For spinach, first remove the bad parts such as the yellow leaves and rotten leaves. If there were roots, you could cut them off with a knife. After that, he picked the vegetables from the roots. For chives, one could first grab the leaves and shake them a few times, then use their fingers and the roots to tear down, tear out the rotten leaves, and then remove a part of the roots. For lettuce, one could choose to only pick the leaves that grew on the periphery and keep the leaf core. This way, the lettuce could continue to grow. For the water spinach, first untie the tied rope, remove the rotten, hard, and damaged parts, and then remove the good leaves from the connection between the stem and the leaves. For the celery, remove the roots, then clean the leaves, and finally cut the stalk into small pieces. For the rape, the leaves and tips were picked off, the skin on the stem was peeled off, and then washed.

There were several ways to pick vegetables. The first method was to use the transmission belt to sort the vegetables. The staff would place the vegetables on the transmission belt according to the instructions and transport them to the designated location. The other was to use a hand-pushed cart to walk back and forth between the vegetable shelves and pick up the goods according to the customer's requirements. The other method was to use a mobile work vehicle to sort. The sorting operator could take a car to pick and could bring one or more customers to work together. In addition, the modern vegetable sorting center also used automated intelligent sorting equipment, which basically did not require manual participation and could complete the work in an intelligent manner. As for the specific steps and methods of picking vegetables, the search results did not provide relevant information, so it was impossible to give a specific answer.

We can get some tips on how to choose vegetables. First of all, the tenderness of an eggplant could be judged by observing the size of its " eyes." The larger the eyes, the more tender they were. For chili peppers, the more curved the shape of the sharp chili, the stronger the spiciness. For chives, one could first pick off most of the dead leaves, then remove the soil inside the leaves, and finally wash them with light salt water. For celery, the roots could be removed, the leaves could be removed, and then the stalk could be cut into small pieces and washed with water. For other vegetables, such as cole and milk cabbage, there were also corresponding sorting processes and standards. In general, when selecting vegetables, one should pay attention to the appearance, tenderness, and freshness, and wash them appropriately.