Abstract: Celery and tomato were cooked by three methods- frying, stewing and braising- to compare the changes of sensory and nutritional quality after being cooked, so as to do further rapid dietary nutritional assessment and nutritional diet. The results showed that the content of soluble total sugar, soluble protein and vitamin C had significantly reduced after celery and tomato being cooked, the content of dietary fiber in tomato had increased significantly, in both the color of the surface deepened, the brightness decreased and browned. Compared to stewing and braising, frying had less destruction to total aberrations, the content of soluble sugar, soluble protein, and dietary fiber in celery, and the total aberrations of tomato had a large loss after being fried.Braising had some protective effects on vitamin C in both.The changes of quality indicators of different vegetables were different when they were dealt with different cooking methods, so the corresponding library of quality index changes should be established, in order to dietary nutritional evaluation and catering rapidly.