How to choose seaweed, how to distinguish between good and bad seaweed

The first trick: look at the gloss.

The first thing is to look at the luster of the laver, the color of the best laver is relatively bright and looks complete.

Fake seaweed, you can feel it when you touch it with your hands, and fake seaweed is like a plastic bag, and you can find clues when you pull it up, so you must be careful to distinguish the real from the fake.

The second trick: soaking.

The second trick is to soak it in water and use the soaked water to distinguish the authenticity of the seaweed. After soaking the seaweed, it is this color, and the color is generally relatively clear.

After soaking the fake seaweed, you will find that the soaked water is purple-red or ink-like, and the difference between the real seaweed after soaking is more significant and easy to distinguish.

The third trick: roast it over fire.

The third trick is to roast it over fire. If it turns yellow after roasting, it is a fake seaweed.

Generally, after roasting, the seaweed is green, just like the color of seaweed in the picture.

Those who like to eat seaweed must pay attention to the above tips, and never let the despicable methods of unscrupulous merchants affect our own health.

There are skills in choosing seaweed, learn these 3 points, and easily buy high-quality seaweed, which is too practical.

Methods for identifying seaweed:

First, we should pay attention to the color, it is better to be purple red, and the vegetable quality is more tender if the color is red, if the color is black, it may be the seaweed that is aged in the next year.

Second, it is necessary to pay attention to the uniform thickness, no obvious small holes and missing corners, if there are small holes, it may be in the process of storage and transportation improper storage, damage encountered, which will affect the quality. Good nori has a high density, so don't pick a pinch of seaweed that will fall apart.

Third, we should pay attention to the old laver, now there are some unscrupulous traders in the market who will smear the old laver with edible oil in the next year and sell it as new laver, you can wipe it with handkerchief paper, there will be oil stains on the paper, and the old laver has no fragrance, and there is a smell of sea in the mouth.

On this basis, you can observe from the senses when purchasing, pay attention to whether there is mildew, whether the packaging is strong, neat and beautiful, and whether the packaging is marked with the factory name, factory address, product name, production date, shelf life, ingredients and other contents.

Generally, the shelf life of seaweed is 3-6 months, seaweed is a seafood food, easy to return to moisture and spoilage, it should be packed into a black food bag and placed in a low temperature and dry place, or put in the refrigerator, can maintain its taste and nutrition. It is best to soak in water and change the water once or twice before consumption to remove contaminants.

Identification of laver: 1. The color of fresh laver is dark green and bright. High-quality nori has a purple-black luster (some are purple-red or purple-brown), thin slices, and has a soft taste.

2. The surface gloss of inferior laver is poor, the thickness of the sheets is uneven, red and mixed with green, the taste and aroma are poor, there are many algae, and there are inclusions.

3. If the seaweed smells fishy, musty, etc., it means that the seaweed is no longer fresh. At the same time, there are almost no impurities after soaking, and the leaves are relatively neat, while the inferior seaweed not only has many impurities, but also the leaves are not neat. If it turns green after soaking, it means that the quality is very poor, or even that other seaweeds are artificially colored.

In addition, after buying the seaweed home, you can also put it on the fire to roast it, high-quality seaweed should be green after roasting, if it is yellow, it is inferior seaweed.

There are three ways to tell if nori is good or bad:

1. Water identification.

Seaweed is absorbent, and when it absorbs water to a certain extent, it will gradually soften and sink into the water. Think about the seaweed egg drop soup you drank, the seaweed wouldn't float at that time. Plastic, on the other hand, is not absorbent and will float when put into water.

2. Tear identification.

After the seaweed is dried, although it has a certain toughness when torn, the tear is relatively smooth; Plastics are mostly made of organic substances such as polyvinyl chloride, which are tough and rough when torn.

3. Taste identification.

The deliciousness of seaweed is due to the leaching of its own nutrients, while the taste of plastic bags made into soup is not good.

1. Color, pay attention to its color to purple red is better, if the color is black, it may be the next year's old seaweed, if the color is red, the vegetable quality is more tender.

2. The degree of completeness should be paid attention to the uniform thickness, no obvious small holes and missing corners, if there are small holes, it may be improper storage during storage and transportation, and it will be damaged, which will affect the quality.

3. Chen laver, pay attention to Chen laver, now there are some unscrupulous traders in the market who will smear the old laver with edible oil in the next year and sell it as new laver, you can wipe it with paper, there are oil stains on the paper and the old laver has no fragrance, and there is a smell of sea in the entrance.

4. Packaging, when purchasing, can be observed from the senses, pay attention to whether there is mildew, whether the packaging is strong, neat and beautiful, whether the packaging is marked with the factory name, factory address, product name, production date, shelf life (especially important), ingredients and other contents.

This question is up to me, it takes a little time to type, so please be patient.

The most important point in choosing laver is to observe the color of laver, a good laver will be purple-red or purple-brown, of course, purple-red is the best, and the red color indicates that the vegetable quality is more tender, if the color is black, it may be the old laver of the next year.

It is also necessary to pay attention to the uniform thickness of the good laver, without obvious small holes and missing corners, and the good laver has a high density and will not be scattered when pinched.

Finally, it is necessary to pay attention to whether the laver is mildewed, whether the packaging is strong, whether the factory name, factory address, product name, production date, shelf life, ingredients and other contents are indicated, and this information needs to be complete and comprehensive.

The above is the standard that can identify the quality of seaweed, you can refer to it, I hope mine can help you. [Flowers].