How to distinguish the good from the bad, how to distinguish the good from the bad

Yams with no damage to the outer skin and mucus are the best; More mucus, less water, and good quality.

Yam is afraid of cold and heat, and it is necessary to pay attention to buying yam in winter: hold the yam with your hand for about 10 minutes, if the yam sweats, it is frozen, and if it is feverish, it has not been frozen.

Untie the yam to see, the frozen cross-section mucus turned into water, the frozen warmed has a hard heart, and the flesh is red, and the quality is poor.

If it is a cut yam, choose a white yam with a white cut. The skin of fresh yam is relatively smooth, and the color is natural**.

First, look at the "heart line". There is no heart line in the middle of the yam slices, whereas there is a heart line in the middle of the tapioca chips, and although the heart line is small, it can be seen if you look closely. Some cassava chips are thinly shaved, and after drying, the heart thread tends to fall out, but if the heart thread falls off, it will leave a small hole.

If there is a small hole in the middle, it must be cassava chips.

Second, look at the edges. The skin of the yam is very thin and is peeled clean before slicing. Whereas, tapioca skin is much thicker than yam skin.

Some cassava the size of a thumb are too small to peel and difficult to peel, and counterfeiters often don't bother to peel them, so after they are cut into dry slices, thick skins remain on the edges. Whoever has thick skin will be a false yam.

3. Distinguish the real from the fake. Dried yam slices contain a lot of starch, and when you touch it with your hands, it feels more delicate, and there will be more starch sticking to your hands. Although cassava also contains a lot of starch, it has more crude fiber than yams, and it feels coarser to the touch than yams, and there is less starch left on the hands.

Fourth, the method of identification after cooking. Yams are generally easy to boil, whereas cassava is difficult to cook. The boiled yam has a rotten, powdery texture, while cassava has a harder texture.

Yams with no damage to the outer skin and mucus are the best; More mucus, less water, and good quality.

Yams are afraid of frost and fever, and you must pay attention to buying yam in winter: hold the yam with your hand for about 10 minutes, if the yam sweats, it is frozen, and if it is feverish, it has not been frozen.

Untie the yam to see, the frozen cross-section mucus into water, frozen warmed up with a hard heart, and the flesh color is red, and the quality is poor.

Yam to choose iron stick yam, the epidermis is a little purple skin is better, now the iron stick yam on the market is mixed, to learn to choose correctly, according to my understanding is divided into two kinds, one is the authentic Wenxian iron stick yam, the other is the small white mouth yam in Hebei, Shandong Shadi yam as the representative of other production areas of yam.

There are two kinds of authentic Wenxian iron stick yam, which are divided into the soil iron stick yam and the sand iron stick yam, the soil is hard and fertile, and the yam is easy to be squeezed by the hard soil and grows slowly, and the quality is good. There are traces of rust on the authentic iron stick yam, which is why it is named iron stick yam. Iron stick yam is nutritious and valuable, and has been included in ancient records.

1. Real yam.

The rhizome of the authentic yam is slightly cylindrical, curved and slightly flattened, about 12 30 cm long and cm in diameter; The surface is yellowish-white or yellowish, with longitudinal grooves and fibrous root marks. Weight, solid quality, not easy to break, white powdery section. It is odorless, light in taste, slightly sour, and sticky to chew.

Others are cylindrical, with flat ends and a smooth, white or yellowish-white surface.

2. Fake yam.

The shape of the fake yam is basically the same, and the section is also white, but after careful observation, you will find that the section has a dotted light spot, which is caused by the breaking of the fibers inside, and the middle section is empty-centered, odorless, the taste is slightly sour, and it is not sticky when chewed.

However, counterfeit drug manufacturers sometimes remove the middle section, especially the hollow part, which makes it difficult to identify the authenticity, and can only be confirmed from the taste and powderiness.