The winter of northerners is inseparable from sweet potato noodles, and the stews that northerners love to eat are often inseparable from sweet potato noodles. Because it's cold, I prefer hot stews, and as soon as I put the sweet potato noodles in my mouth, the taste of winter jumps on the tip of my tongue. On the table in the winter of the north, the most common is pork cabbage stew noodles, in this home-cooked dish, even if you do not put or put less pork, the noodles must also be put, less noodles, this dish will lose its soul.
It is precisely because every household has to prepare sweet potato noodles in the winter, because the demand for sweet potato noodles is strong, which has also contributed to the popularity of all kinds of sweet potato noodles on the market, after all, adding cheap tapioca starch or corn starch to sweet potato starch will reduce the cost of a lot, not to mention adding a lot of edible gum and hanging white pieces of sweet potato noodles. Recently, I have seen many people talking about how sweet potato noodles should be identified on the Internet, and it seems that many people have entered a misunderstanding: they think that the unit price of more than 13 yuan / kg is pure sweet potato noodles. I have to say that this understanding is too one-sided, and if everyone thinks so, then the seller only needs to raise the price.
How to identify pure sweet potato noodles? In fact, it is not difficult to identify pure sweet potato noodles, I summarized its identification method: 1 look at 2 folds 3 burn 4 boils, through these four methods can judge the real and false sweet potato noodles, and eight or nine is not far from ten.
< h1 class="pgc-h-center-line" ></h1>
The famous doctor Bian Que advocates "looking, smelling and cutting", and the identification of sweet potato noodles is the same, to "see". What do you think? Look at the color and transparency of the vermicelli. Because the process of making sweet potato noodles in rural areas is relatively primitive and rugged, so sweet potato noodles generally have their own primary color, some show a light beige color, some show a blue color, some show sauce yellow, these are the normal colors of sweet potato noodles, but if the sweet potato noodles are very clean white, it is not normal, and the possibility of adding hanging white blocks is very large. Speaking of transparency, pure sweet potato noodles are opaque, if you see transparent sweet potato noodles, it must be added a lot of edible gum.
<h1 class="pgc-h-center-line" > fold</h1>
As the name suggests, the so-called folding is to pick up the sweet potato noodles and fold them to see if they can be broken at once. Dried sweet potato noodles are particularly crisp, broken when folded, and the drier they are dried, the more brittle it becomes. On the contrary, those fake sweet potato noodles are very tenacious, some need to be folded for four or five rounds to break, and some are simply "indomitable". Like those noodles with tapioca starch, you must add edible glue to pull into noodles.
<h1 class= "pgc-h-center-line" > burned</h1>
Many northerners burned sweet potato noodles on the fire when they were young, picked up a noodle and put it on the fire, "bang" a sound, the noodles expanded and turned white when they were on fire, if they continued to burn, it would burn until it became black carbon. If the burned noodles are crushed with two fingers, the powder must be pure powder without crystallization and no granularity. Sweet potato noodles with edible glue will have unbreakable particles in the twisted powder.
<h1 class= "pgc-h-center-line" > cooked</h1>
The most intuitive and reliable part is cooking. So, let me elaborate on what kind of state the boiled pure sweet potato noodles will look like.
1, pure sweet potato noodles are very easy to cook soft, in the case of no prior soaking, sweet potato noodles can be cooked soft for seven or eight minutes. Those that have not been cooked for a long time are definitely not pure sweet potato noodles.
2, pure sweet potato noodles will not be gelatinized during the cooking process, and will not be cooked for a long time. Those noodles that will be pasted after a while and will be pastified on the surface will not be pure sweet potato noodles. In short, if the sweet potato noodles are impure, they are sticky when cooked.
3, just like pure sweet potato noodles will not be cooked on the paste, pure sweet potato noodles will not be cooked for a long time. The noodles that will not burn up no matter how long they are cooked must be added with edible glue.
4, pure sweet potato noodles are transparent after cooking, the taste is slippery and slippery without odor, the elasticity is moderate, it will not be particularly elastic, but it will not be elastic at all. Moreover, the water that has been boiled on the vermicelli will not be paste, and there will be no peculiar smell.
When you buy sweet potato noodles, in addition to the fact that it is not realistic to cook on the spot, the other three methods can be done on the spot. According to the method I taught everyone to identify sweet potato noodles, basically did not run.
Those who say to look at the price, I think can basically be ignored. Different sweet potato production areas and different sweet potato varieties have directly led to huge differences in raw material prices. Generally speaking, 5 pounds of sweet potatoes can produce 1 pound of starch, 1 pound of starch out of about 8 or two noodles, plus labor costs and water and electricity costs, the lowest price of pure sweet potato noodles is basically more than eight yuan. Those so-called pure sweet potato noodles that sell for twenty or thirty dollars a pound at every turn are harvested as nothing more than IQ taxes, what do you think?
I am silent poetry, love to cook, like to make the simplest ingredients the best taste, welcome attention. This graphic work is a silent poem original, and it is strictly forbidden to carry and steal pictures from bad self-media.