What types of vermicelli do we often eat and how to choose?

The types of vermicelli mainly depend on the ingredients for making vermicelli, which can be divided into mung bean vermicelli and miscellaneous grains vermicelli according to the different raw materials; According to the shape, it can be divided into fine powder strips and coarse powder strips; According to different raw materials, it can be divided into mung bean vermicelli, sweet potato vermicelli and fern root vermicelli.

When selecting vermicelli, we should pay attention to the gloss of vermicelli surface. High-quality vermicelli is generally translucent, yellow in color, and inferior vermicelli has many broken ends and uneven in color. Secondly, you can smell more before buying. High-quality vermicelli can smell the unique flavor of starch, while inferior vermicelli may have other peculiar smells. You can also fold it before buying it. Good vermicelli is very elastic. Finally, if conditions permit, you can burn the vermicelli on the fire. High-quality vermicelli has no cracking sound after encountering an open flame, and pure starch is more difficult to burn.

The freshness of fans still has a great relationship with the taste and nutrition, so you must pay attention to the choice when buying, and select fans in strict accordance with the above statement. Here's a detailed introduction to these kinds of fans we often eat:

1, mung bean vermicelli. The main raw material of mung bean vermicelli is mung bean. Mung bean vermicelli tastes so smooth that it is not easy to rot after being cooked for a long time. Moreover, the minerals such as calcium and phosphorus contained in mung beans are also very beneficial to health and have very good use value.

2, sweet potato vermicelli. Sweet potato vermicelli is the most common vermicelli in our cauldron, and it contains a lot of dietary fiber and is very chewy. The nutritional value of sweet potato is not too bad, and it also has the effect of preventing cancer.

3. Potato fans. Potato flour is often used in mala Tang and hot pot. The color is very white, transparent after cooking, thicker than the taste of sweet potato vermicelli, and very chewy.

4, fern root vermicelli. This kind of vermicelli has high medicinal value. Pteridium aquilinum is rich in trace elements such as iron and zinc, and also contains a variety of amino acids. The taste is refreshing, which is most suitable for cold salad.