How to distinguish real vermicelli from fake vermicelli? How to distinguish the real from the fake

How to distinguish real vermicelli from fake? That's a good question, I'm from Henan, our side, including the north of my country, all like to make vermicelli and eat vermicelli, like our hometown rural areas will use home-grown sweet potatoes to make vermicelli in winter, I have four ways to distinguish me:Look, fold, burn, cook, expensive, remember these five words, you will never be able to buy fake vermicelli.

Vermicelli is very versatile, can be made hot and sour noodles, cold salad, pork stewed vermicelli, rice noodles, etc., so many classic delicacies, are inseparable from authentic vermicelli, and fake vermicelli is completely unable to achieve the effect of real vermicelli, let me talk in detail, how to distinguish between real and fake.

1. Look. Look at the color of the vermicelliThe color of the real vermicelli is very natural and transparent, while the fake vermicelli looks black and gray, not transparent, and looks very turbid inside, this kind of vermicelli is mixed with many other substances, and the real vermicelli is all made of starch, so it looks very clear and translucent, and it looks very clean.

Second, fold. Folding is to break the vermicelli by hand, and the real vermicelli is broken by hand, the real vermicelli is relatively brittle, because the starch is not tough, so the vermicelli made is also relatively fragile; In fact, some restaurants and small vendors like to use fake vermicelli, because they can be soaked for a long time, and they will not break.

3. Burning. Burning is to use fire, find a vermicelli and put it on fire, the real vermicelli quickly expands and turns white after burning, and will not break, like our hometown in Henan has a lot of selling this kind of snack, that is, put the vermicelli in the oil pan to fry, so that the vermicelli becomes thicker and larger at the moment of frying, and then sticks a little sugar liquid outside, a very delicious snack.

And after the fake vermicelli is burned, either it will burn up, or it will not burn, and it will be broken as soon as it is burned, if it burns, it will be a pile of ash after burning, and the fake vermicelli will be adulterated and mixed with some other substances, which looks very terrible, this is the performance of fake vermicelli, through this trick, burn it, and immediately distinguish which is true and which is fake.

Fourth, boil. Boiling is boiling with water, put the vermicelli in a pot and cook it for a few minutes, the real vermicelli is very chewy after cooking, because the starch will become very tough and chewy after being heated; And fake vermicelli don't mention, it will break as soon as it is cooked, and even become a paste, however, it should be noted here that some adulterated vermicelli are also boiled constantly, and they are very gluten, hehe, and this kind of vermicelli is more gluten than real vermicelli, which is fake vermicelli, indicating that there are a lot of impurities in it.

Fifth, expensive. Expensive refers to when buying vermicelli, pick the expensive one to buy, the eternal truth since ancient times "the real thing is not cheap, cheap is not the real thing" is very simple, if you see the ** sold much lower than the market price, don't buy it, basically you can judge that it is fake vermicelli, the cost of real vermicelli is also high, it is impossible to sell so cheap, right?

Of course, this method is very effective in general, but we should also be careful to encounter the kind of merchants who do not play cards according to the routine, they have figured out people's psychology, so the more fake he is, the higher he sells, and the higher the ** is particularly high.

Identification method of vermicelli:

1. Color. The color of mung bean flour bai silk is white and smooth, shining silver in direct sunlight, and it is translucent.

Potato pink is whiter and transparent, while sweet potato vermicelli is white and transparent, slightly yellowish.

Vermicelli mixed with tapioca and cornstarch is not resistant to cooking. The color of good vermicelli is slightly yellowish, close to the original color of starch.

2. Organizational status.

Observe it with your eyes first, then bend and bend it with your hands to feel its toughness and elasticity.

The thickness of good vermicelli is uniform (the thickness of wide vermicelli is uniform), there is no draw, no broken strips, and the feel is flexible, elastic and free of impurities. There is an irregular arrangement of bubbles in plain potato vermicelli.

The thickness of poor vermicelli is uneven, there are draws and broken strips, the flexibility and elasticity are poor, and there are a small amount of general impurities.

Inferior vermicelli has a large number of draws and broken strips, mildew, a large number of impurities or malignant impurities.

3. Smell and taste.

Smell it directly with your nose first, then soak the vermicelli in hot water for a while before sniffing it; Put the soaked vermicelli in your mouth and chew it carefully to taste the taste.

The smell and taste of good vermicelli are normal, and there is no peculiar smell.

Poor vermicelli is bland and tasteless or slightly odorless.

Inferior vermicelli has a musty, sour, bitter and astringent taste and other foreign tastes, and the taste has sandy soil.

1.Looking at the surface, the thickness of good vermicelli is uneven, and it is not so smooth, and there will be gnocchi inside, while the bad vermicelli is very uniform and the surface is very smooth; 2.Fold it, take a vermicelli and fold it, good vermicelli is particularly easy to break, and bad vermicelli is difficult to break because it contains edible gum; 3.

Burn it with a fire, use a lighter to light the vermicelli, because the good vermicelli is made of starch, there is no peculiar smell when burned, and there will be no big noise.

Looking at the color and thickness, the color of high-quality vermicelli will be darker, and the thickness will be uniform. If you fold the real vermicelli with your hand, it will break. When burned with fire, the high-quality vermicelli will swell when exposed to fire, and there will be no unpleasant smell during the burning process.

Vermicelli can distinguish the real from the fake, you can look at the color, etc.

This kind of silver color is a fake vermicelli, don't buy it, 100% fake, and the color is dark is real sweet potato vermicelli, a little gray and dark, and the trace hand is not very transparent, showing a translucent state, it looks relatively black.

In the process of making sweet potato flour, it is inevitable that some small gnocchi will be produced, which is not so smooth, and the fake sweet potato noodles, as a whole, are particularly delicate to the touch, although the appearance is bright and bright, but this kind of noodles is best not to buy.

This is the most effective way to identify sweet potato flour, real vermicelli folded in half, just listen to the sound to know, a fold crunchy, crackling, immediately disconnected, the same as a twist snack, and fake vermicelli is like a rubber band, toughness and elasticity, this is mostly gelatin in the blame, you fold 180 degrees, it will not break.

Buy vermicelli with a lighter, only a short section is enough, real sweet potato vermicelli, when heated, will expand rapidly and become larger, and accompanied by a sizzling sound, after burning, the ashes are all delicate powder, and after the fake vermicelli is burned, it is all hard residue, and accompanied by a pungent taste, which is the taste of food additives.

How to eat vermicelli:

A small handful of vermicelli and soak it. Soak the vermicelli with hot or cold water. If you're short on time, soak it in boiling water.

If it is not urgent, it can be soaked in warm or cold water. Clean the soaked vermicelli, prepare a small piece of pork and chop it into minced meat.

Heat the pan with cold oil, pour in the minced meat and stir-fry over high heat, and fry the water on the surface of the minced meat dry. If you are using minced pork belly, you can stir-fry over low heat to remove the excess fat inside.

Then pour in the shredded ginger, minced garlic and chili rings, then add a spoonful of bean paste, and stir-fry over medium-low heat to bring out the flavor of the sauce. According to their ability to eat spicy, everyone adds chili peppers and bean paste as appropriate. <>

Vermicelli distinguishes the real from the fake:

First, look at the appearance.

The color of the vermicelli will generally be darker, if the vermicelli is whitish and looks brighter, it is basically added alum or edible gum. Good vermicelli has uniform thickness, inferior vermicelli has uneven thickness, more residues, more broken strips, and many of them are connected in parallel.

Second, fold a fold.

The easiest way to distinguish the real from the fake on the spot is to fold it, the good vermicelli will break as soon as it is broken, and the vermicelli with added gum will be folded continuously, so the real vermicelli is easy to cook and easy to cook, while the inferior vermicelli will not be very bad if cooked for a long time.

3. Burn it.

Take a vermicelli and burn it with fire, the good vermicelli will swell like popcorn after being lit, and it will have a fragrance, and the size of the expansion from beginning to end is the same, even if it is burned, it can maintain its original shape, and the burned powder is relatively delicate; Inferior vermicelli smell bad when burned over fire, and there will be granular residue after burning.

Fourth, smell it.

Brew it with hot water when you get home and smell it, high-quality sweet potato flour has no smell, and the water in which you soak the vermicelli will not become cloudy! After soaking, the inferior vermicelli has an obvious musty, sour, alum smell, and is also accompanied by the problem of sand.

Vermicelli can be distinguished from the fake in this way:Looking at the toughness, although it is said that authentic sweet potato vermicelli will not rot after cooking for a long time, the texture of dried sweet potato vermicelli is very crispy, and it is very easy for us to break it in our hands. The fire method is also a common way to distinguish the authenticity of vermicelli, authentic sweet potato vermicelli will not have a crackling sound after being lit, and there will be no pungent odor, only a faint mushy smell.

The easiest way to tell if the vermicelli is real or fake is to boil it in water, authentic vermicelli is especially easy to boil soft, basically boiled for about 5 minutes to become soft.

How to eat sweet potato vermicelli:There are many ways to eat sweet potato vermicelli and are suitable for various cooking methods. Cold salad, after cooking, you can mix all kinds of cold salad together, with garlic paste, especially refreshing; For stir-fried vegetables, you can make the famous dish ants on the tree, or you can pair it with bean sprouts to stir-fry vegetarian dishes; Steamed vegetables, add broth and sweet potato starch, which can be made into a special snack stew in the north; In addition, sweet potato vermicelli is also very good to put in the pot and hot pot as shabu-shabu, and of course, there are also hot and sour noodles that are the favorite of the majority of foodies!