Judging the quality of tea, what characteristics of tea can be observed?
The objective criteria for judging a good tea are mainly from the perspective of the uniformity, color, clarity, aroma and taste of the tea. This also follows the order from the outside in, from sight to smell to taste, step by step.
What are the safety hazards that seafood shabu-shabu is prone to?
In order to seek fresh and tender materials, the hot pot shabu-shabu time is extremely short, and in the half-cooked seafood, the parasitic eggs cannot be killed, and the probability of being infected after eating is high.
What should I do with unopened food?
When the bag is damaged or part of the food is retained after opening, it should be packaged in an edible-grade packaging bag (such as a food bag), and the air in the bag is completely discharged and sealed, and then quickly put into the freezer room of the refrigerator to avoid product loss of water or oil oxidation.
What are the coagulants when making cakes? What is the difference between them?
The coagulants used to make cakes are: gelatin and agar; gelatin, also known as fish glue or gelatin, is extracted from animal bones. Agar, on the other hand, is made from seaweed.