How can you tell if your fans are good or bad? Be more detailed

There is no such thing as a good or bad fan. But fans can be classified according to different characteristics like this:

According to whether you really like it, it is divided into real fans and fake fans. True fans: I don't care if I express it or not, but I like it very much; Pseudo powder:

He said he liked it, but he didn't like it, but he just declared it to the outside world due to some factors. Example: Huang Xudong, a famous game commentator, said that he was a disciple (a fan of the master), but in fact he was a fan.

According to likes and hates, they are divided into fans and black fans. Fans: I really like it; Black Pink:

In fact, it is very annoying.,Pretending to be a fan in order to lower its image and evaluation.,Create unfavorable behaviors and remarks that make others disgusted.。 Example: Many celebrities have black fans, so there is no need to give an example.

According to the degree of rationality, it is divided into true love fans and brain-dead fans. True love fans may be fanatical, but at least they will not make a big deal of excesses, and will tolerate or criticize and suggest their shortcomings; Brain-dead fans use all resources to support their favorite objects, and even affect their family and social atmosphere, automatically ignoring their shortcomings and deficiencies, exaggerating their advantages and strengths, and not tolerating any criticism and suggestions. Examples:

There are many other categories, so I won't explain them one by one.

If you have to distinguish between good and bad, then don't be brain-dead powder and black powder. It doesn't matter if you're a fan, sometimes it's just a necessary act to increase the friendship between people, and it's okay.

1. Look at the color of the rented property: the fans are pointed at the light source, the color is white and shiny, the fans are poor, and the gray and dull colors are fake and inferior fans.

2. Touch feel: Good fans are basically the same thickness and feel smooth to the touch. The inferior vermicelli is unevenly thick, and it feels rough to the touch because of the poor materials.

3. Smell the smell: Brew the vermicelli with boiling water, and the good vermicelli has a faint glutinous rice fragrance. Inferior powder ant wide silk will smell peculiar.

4. Taste: Good vermicelli will be very fragrant and pure when chewed in the mouth, and inferior vermicelli will be very hard and difficult to chew, and then the vermicelli with glue will chew constantly.

It is not possible to identify, but other methods can be used to identify good and bad followers.

1. Fold it by hand. Good vermicelli has uniform thickness (wide vermicelli thickness is uniform), no draws, no broken strips, flexible feel, elasticity, and no impurities. There is an irregular arrangement of bubbles in plain potato vermicelli.

Vermicelli made of pure sweet potato starch is very brittle after drying, and it breaks when you grasp it lightly by hand, and it is not easy to return to moisture after drying. Fake sweet potato vermicelli will not break if exposed to the sun for a week, because there is a kind of edible gum in it that has a unique toughness.

2. Smell the smell. Soak the vermicelli in hot water for a while and then smell its smell, the smell and taste of pure sweet potato vermicelli are normal, there is no peculiar smell, and the water does not change color. Fake sweet potato vermicelli or poor quality vermicelli often have a musty, sour and other abnormal taste, and the soaked water will also change color.

1. Look at the texture:

The vermicelli is shiny, uniform in thickness, flexible in texture, and complete in shape after cooking; Inferior vermicelli is light brown or gray in color, uneven in thickness, poor in flexibility, and easy to break after cooking.

2. Smell the smell:

Good fans don't have any peculiar smell; Inferior vermicelli often have special smells such as musty and sour.

3. Try the feel:

The vermicelli feel delicate and smooth, while the vermicelli mixed with other ingredients will be rougher, less flexible and elastic.

4. Taste the taste:

After cooking, the vermicelli is soft and smooth, and there is no peculiar smell; Inferior vermicelli has a musty, sour, bitter and other peculiar smells, and has a "toothy" feeling when chewed.

5. Purchase channels:

When buying through regular channels, you should choose vermicelli produced by regular manufacturers and observe whether the packaging is tight.

Step 1: Check whether the fans are from regular manufacturers and whether there is a QS logo. At the same time, pay attention to check the production date and expiration date of the fans.

Step 2: Look Compare the whiteness and brightness of the vermicelli, the whiteness and brightness of the authentic Longkou vermicelli are moderate, and the vermicelli is transparent or translucent. If it is too white, it may be bleach.

Step 3: Pinch On the premise that there is no problem in the first two steps, gently pinch the whole bag of vermicelli with your hands, authentic Longkou vermicelli, flexible and elastic; If the vermicelli is crispy and has broken strips, it means that the quality is not good. Step 4:

This last step is the test of boiling resistance. Boil the vermicelli in boiling water for 40 minutes, and if the vermicelli does not stop stripping, it proves to be authentic Longkou vermicelli. (1) Color: Sweet potato starch is white, but slightly dark, and there will be a unique sweet potato flavor after stirring with warm water; Vermicelli processed with pure sweet potato starch has a pale yellow color.

It is best not to buy vermicelli noodles that are particularly brightly colored, particularly bright white or black. (2) Tissue state When conducting sensory identification of the tissue state of vermicelli, direct observation is carried out first, and then bending and bending by hand to perceive its toughness and elasticity. Good vermicelli - uniform thickness (uniform thickness of wide vermicelli), no draws, no broken strips, flexible feel, elasticity, no impurities.

Pure sweet potato vermicelli has an irregular arrangement of bubbles. Poor vermicelli - uneven thickness, with draw and broken strips, poor flexibility and elasticity, and a small amount of general impurities. Inferior vermicelli – with a large number of draws and chips, mildew, a large number of impurities or malignant impurities.

3) Smell and taste When the sensory identification of the smell and taste of vermicelli is carried out, a sample can be taken and sniffed directly, and then the vermicelli is soaked in hot water for a while before sniffing its smell; Put the soaked vermicelli in your mouth and chew it carefully to taste the taste. Good vermicelli - the smell and taste are normal, without any peculiar smell, showing the unique fragrance of sweet potatoes. Poor vermicelli – bland or slightly odorous.

Inferior vermicelli - musty, sour, bitter and other foreign tastes, and the taste is sandy. (4) ** method: the retail of high-quality sweet potato vermicelli on the market is generally more than 8 yuan catty, and some vermicelli retail only buy 5 yuan catty, and a simple ** comparison will find the problem.

Either the use of inferior starch in the equipment plant is simple, no production license, not subject to inspection and control of the small workshop shoddy inferior products, or adulteration, the use of tapioca or corn starch and other low-grade and cheap other kinds of starch, added artificial color to make shoddy fake and shoddy products, this kind of vermicelli will be very cheap, but eating more will affect human health.

2. Edible oil quality two look at the identification: according to national regulations, the outer packaging of edible oil must be marked with the product name, ingredient list, quality grade, net content, factory name, factory address, production date, shelf life and other content, must have QS mark.

Burning it with fire to ash is pure, and charred is glue.

The color should not be too transparent, and there is no odor.

In the process of making vermicelli, due to the insufficient tensile force of starch, an appropriate amount of alum must be added, so that the vermicelli will produce greater tensile force to make the vermicelli easy to shape. The more alum is put in, the greater the pulling force of the vermicelli, and it does not come back to life, which means that it can still be cooked again after the first boil. Too much alum will have a certain impact on the human body after eating, and the biggest impact is to cause people to have dementia.

When alum is released normally, it will not cause harm to the human body. For example, potato flour will come back to life. All kinds of flour will be cooked beyond recognition when it is cooked for a long time.

Such vermicelli is normal vermicelli. Identification method (1) Color identification When conducting sensory identification of the color of vermicelli and vermicelli, the product is directly observed under bright light. Good vermicelli, vermicelli - white in color with a shiny.

Poor vermicelli, vermicelli - slightly darker or slightly light brown, slightly shiny. Inferior vermicelli, vermicelli - gray and dull in color. 2) Tissue status identification When conducting sensory identification of the tissue status of vermicelli and vermicelli, direct observation is carried out first, and then bending and bending by hand to perceive their toughness and elasticity.

Good vermicelli, vermicelli - uniform thickness (wide vermicelli uniform thickness), no draws, no broken strips, flexible feel, elastic, no impurities. Poor vermicelli, vermicelli - uneven thickness, with drawing and broken strips, poor flexibility and elasticity, and a small amount of general impurities. Inferior vermicelli, vermicelli - there are a lot of draws and broken strips, there are mold spots, there are a lot of impurities or there are malignant impurities.

3) Odor and taste identification When conducting sensory identification of the smell and taste of vermicelli and vermicelli, you can take a sample and smell it directly, and then soak the vermicelli or vermicelli in hot water for a while before sniffing its smell; Put the soaked vermicelli or vermicelli in your mouth and chew it carefully to taste the taste. Good vermicelli, vermicelli - the smell and taste are normal, there is no peculiar smell. Poor vermicelli, vermicelli – bland or slightly odorous.

Inferior vermicelli, vermicelli - musty, sour, bitter and astringent and other foreign tastes, and the taste has sandy soil. There are also the most white vermicelli on the market with "hanging white blocks". It is harmful to the human body after consumption.