Who knows how to tell the difference between good and bad chestnuts? Cooking good food

Be cautious when buying "open" sugar fried chestnuts.

Occasionally, on the streets, you will see roadside stalls selling some open-ended fried chestnuts with sugar. Vendors will prevaricate with explanations such as "If you make a few cuts, customers will peel the skin and the sugar in the wok will easily seep in" or "Chestnuts will naturally crack when fried in a wok, and those that have opened their mouths are sweeter than those that have not been opened". In fact, really good chestnuts don't need to be opened manually at all, and after frying, as long as you gently pinch them with your hands, the shell will explode.

What's more, it is fried with condiments after opening, which does not comply with the provisions of the Food Sanitation Law. It is understood that when frying chestnuts, the round sand and sugar in the pot react at high temperatures, which will form caramel, which will turn black after a long time. This caramel contains certain harmful ingredients and is not suitable for consumption, and open chestnuts are easy to stick to these black caramel.

1. Touch it with your hand.

When buying chestnuts, bring a few tissues and wipe the shell of the chestnuts first. If you find oil stains on it, it means that the chestnuts may have paraffin oil added (some people add vegetable oil when frying chestnuts, but the amount added is relatively small), it is best not to buy it. Bee sugar chestnut color is dark, yellow-red, after loading into the paper bag, there will be mimeograph on the paper bag, and wax fried chestnut, the color is particularly bright, the color is very yellow, the skin is thin, after being loaded into the paper bag, there is no mimeograph on the paper bag.

Be sure to touch the chestnuts before buying, the chestnuts fried in pure honey are a little sticky to the touch, and the bee candy chestnuts are very sticky to the touch. And if it is fried in wax, the chestnut is not sticky to the touch, but also slippery, and the more you rub it, the brighter it becomes.

2. Look at the color of the pulp.

When buying chestnuts, don't blindly pursue the color of the flesh white or golden. The flesh of the fruit that is too golden in color may have been chemically treated. On the other hand, if you find that the flesh is a little brown in the middle after sautéing or cooking, you don't need to worry.

This is caused by the "browning reaction" of the enzymes contained in chestnuts, and as long as the taste does not change, there is no harm to the human body.

3. Pay attention to the raw chestnuts next to you.

Pay attention to the raw chestnuts that have not yet been put into the pot around the vendors, if the raw chestnuts are dark in color, less hairy, and have a bright appearance, it means that the chestnuts are a little old, and it is not recommended to buy them. If the color is light, there is a lot of fluff, and the appearance is not very shiny, it means that it is a fresh chestnut. Another tip is that chestnuts that are round on one side and flat on the other tend to be sweeter than chestnuts that are flat on both sides.

1. The first thing to look at when choosing chestnuts is the color, the shell is bright red, and the particles are full and bright, which is generally better or not. If the color of the shell is matte with dark shadows, it means that the chestnuts have been eaten by insects or deteriorated by heat.

2. You can pinch chestnuts by hand, if the particles are solid, the flesh is generally plump; If the particles are empty, it means that the flesh is shriveled or soft after being stuffy.

3. Shake a handful of chestnuts on the table or put them in your hands and shake them, there is a shell sound, the flesh has dried and hard, it may be chestnuts in the next year or chestnuts that have been damaged.

4. Look at the chestnut and look at the fluff. When buying chestnuts, of course, everyone wants to buy fresh chestnuts, but what are the characteristics of fresh chestnuts? There is more fluff on the tail of fresh chestnuts, while if the surface of aged chestnuts is brighter, there is relatively less fluff, only a little bit at the tip of the tail.

If it's soft, it's bad! Wormholes are all bad, and they can be separated very easily.

Color: The shell is slightly red, red with brown, purple, ochre and other colors, and the particles are uniform and shiny, and the quality is generally better. If there is a black shadow, it indicates that the fruit has been eaten by insects or has been spoiled by heat.

Pinch the fruit: pinch the chestnut with your hand, and feel that the particles are solid, and the flesh is generally plump; If it is pinched, it means that the flesh has dried up, or the flesh has been soft as a result of being stuffy.

Hand crank: Shake a handful of chestnuts on the table, or put them in your hands and shake them, if there is a shell sound, the flesh is dry and hard, and it is chestnuts or spoiled chestnuts in the next year that are passed off as fresh chestnuts.

Tasting: Good chestnut kernels are light yellow, firm, finely fleshy, less watery, high sweetness, glutinous enough, fragrant, and delicious; On the contrary, it is hard and tasteless, and the taste is poor.

The raw chestnut is positive in color, the grain is uniform, and there is no insect eye.

1. Pinch feel: Fresh chestnuts will be harder when pinched, but if it is the kind of bad chestnuts, there will be signs of softness when pinched by hand, because this kind of bad chestnuts are easy to appear empty shells.

2. Look at the appearance: The appearance of fresh chestnuts looks very complete and shiny, but if the outer smile of the chestnut of the stool fruit has changed color, darkened or even moth-eaten situation, it means that the chestnut has been damaged, and it is not recommended to continue to eat it if it is like this chestnut.

3. Put it in the water: There is a simple way to put the chestnuts directly into the water, and generally good chestnuts will sink directly into the water, like those floating on the surface of the water, which are generally broken chestnuts.