How to choose good white potato vermicelli

Sweet potato vermicelli, also known as sweet potato vermicelli and vermicelli, is a traditional product with a history of more than 400 years. Sweet potato vermicelli can be boiled for a long time without rotting, is fragrant and delicious, and has a variety of eating methods. It is an ingredient that utilizes sweet potato as a raw material and relies on the starch inside the sweet potato to make it.

There are many varieties of vermicelli, such as sweet potato vermicelli, mung bean vermicelli, pea vermicelli, fava bean vermicelli, konjac vermicelli, but more starchy vermicelli. The most common vermicelli, when the sweet potato vermicelli. Sweet potato vermicelli is the main raw material is sweet potato, with a long time to cook not rotten, fragrant and delicious, eating method of diverse characteristics, is a favorite of the masses in most parts of China and common food.

Sweet potato vermicelli, vermicelli color difference is still very obvious. According to experience pure sweet potato vermicelli yellow, green, are true, there is a white transparent is also true, not as we think that only black is true, this is actually a misunderstanding. I have also been on the vermicelli black this problem specifically asked to do handmade vermicelli masters. According to them, this has a lot to do with the quality of sweet potato flour gravy. In the sweet potato into starch in the process will produce a kind of thing called "powder dry", "powder dry" floating in the top of the sweet potato starch is not easy to clean up. If there is a lot of "dried flour" in the sweet potato starch, the color of the vermicelli will be black. In the countryside to do vermicelli old people can not throw away the "dried flour", deliberately mixed in, and over time people think that only the black vermicelli is real. Sweet potato vermicelli are wide and thin, nutritious, and sweet potato, is anti-cancer food. It is suitable for boiling, stir-frying and cold mixing.

Sweet potato vermicelli has a long time to cook not rotten, fragrant and delicious, eating method of diverse characteristics, is the masses in most parts of our country favorite and common food, especially in the north, vermicelli and even the New Year's Eve when the necessary yearly products, but now the quality of the vermicelli circulating on the market is indeed uneven, worrying, so what kind of vermicelli is authentic and healthy good vermicelli, here I will use a few strokes to help you! Recognize and thus buy a good sweet potato vermicelli.

1, look at the appearance of color:

Pure sweet potato leaked out of the color of the vermicelli is darker, fierce look appears to be black, darker, uniform thickness, but occasionally there are white bumps; false sweet potato vermicelli lighter in color, transparent body. The same batch of pure sweet potato vermicelli color is not necessarily consistent, there is a slightly black, there is a little yellow, and a little yellow and white. This has to do with the sweet potato flour as raw material for vermicelli, but also with the maturity of the vermicelli has a relationship, the more mature vermicelli more black spots, the more raw vermicelli more white spots, and varieties of sweet potatoes are also related to the sweet potato raw material, generally speaking, the white heart is the best. If you see the vermicelli very beautiful, then be cautious, pure good sweet potato vermicelli is not so bright, generally look very beautiful can reflect most of the gelatin and other additives. These are basically chemical vermicelli.

2, touch:

Pure sweet potato vermicelli is made of pure sweet potato starch, after drying is very brittle, gently grasp with the hand on the break, and after drying is not easy to return to the moisture; the market sells the claim that pure sweet potato flour in the sun for 10 days will not be a grasp on the break, because they put a kind of edible glue. Pure sweet potato vermicelli the more dry the more brittle, easy to be broken, broken powder; and fake vermicelli have a better capricious, broken powder is very little, if you meet the capricious vermicelli then choose to give up, this kind of vermicelli is mostly not what good vermicelli.

3, boiled with water:

Pure sweet potato vermicelli boiled crystal clear, strong, not easy to boil rotten, smooth taste, poor quality is not such a characteristic. Pure sweet potato vermicelli is very resistant to cooking, and at this point is not easy to break, a version of boiling water will have to be 8-10 minutes to soak open, and soak open slippery, elastic. And fake vermicelli with cold water can soak open, and hard, lack of elasticity.

4, smell:

The vermicelli will be soaked in hot water for a few moments and then smell its smell, pure sweet potato vermicelli smell and taste are normal, without any odor, water does not change color; false or poor quality vermicelli is often with moldy, sour taste and other foreign taste, water is easy to change color.

5, with the fire:

Pure sweet potato vermicelli burned blistering into white ash, while the mixture of vermicelli fire burned into black ash does not blister.

Note:

Fake sweet potato vermicelli a lot of added practical glue, often eat not only no nutrition, but harmful, when buying vermicelli must pick authentic pure sweet potato vermicelli.