Hello everyone, here is Meiling Food, today I come to share with you some of my selection tips, like friends remember to pay attention to me Oh!
Everyone knows by looking at the title, I want to talk about guiyuan dried today, to be honest, guiyuan in our daily life in the dishes, the opportunity to eat is very much.
Many friends like to use cinnamon balls to soak water to drink, and will also be used to make soup and boil paste. Because I use cinnamon meat more often, I will choose it repeatedly, but over time I have accumulated some selection skills.
Today I will share these tips to you, the personal opinions if you feel inaccurate, you can leave a comment area, I will reply one by one.
In daily life, there are no more than three kinds of common guiyuan dried, which does not include vietnam and Thai import processing, I only use national geographical indication products processed, internationally do not comment, because it is not a use.
Today, we will talk about the advantages and disadvantages of these cinnamon meats from different appearances, and select them to use.
<h1 class="pgc-h-arrow-right" > [the difference between guiyuan and dry].</h1>
First: flat and dark in color
I have also chosen this kind of cinnamon meat before, but the problem is always sticky, and the release of too much sugar, I went to ask a lot of stores, they did not tell me what the reason is, and then I went directly to the processing plant, the original processing method is more complicated, suitable for mass production, the price will be slightly cheaper
First of all, from the process simply, after this whole guiyuan is dried for 50%, the shell is broken to take the meat, and then pinched and folded into small pieces, and then dried twice, and then after reaching the suitable dryness, peanut oil will be added to separate the small pieces into granules, and then dried, so when I touch it, I always feel that it will stick to the reason.
Some unscrupulous merchants will use poor quality cinnamon meat as a good product, adding sugar to increase sweetness, so that it looks like a good product and will be sweeter to eat, but there is no longer the original taste of cinnamon balls.
The second type: lantern-shaped golden cinnamon ball dried meat
The production process of this kind of cinnamon ball dried meat is more traditional, the ancients of a thousand years ago will use this relatively simple production method, to maximize the preservation of the nutritional value of the cinnamon ball, this processing method is mainly used in Guangxi Guangdong region, modern processing is much better than before, the use of a more efficient baking room, a good prevention of sulfur dioxide production.
The processing process is fully manual operation, and the technical requirements of the baking master are very high, from the branches to the shelling, shelling, direct drying, out of the finished product and then packed and preserved, such a process, no addition of other ingredients to the processing, I expressed great satisfaction. What do you think?
If you use it to make tea with female friends, this is very good!
The third kind: the whole guiyuan shell is dried
I believe that many people will not choose this, but I prefer this, from the processing process, the whole drying is the most complete retention of nutrients, and this kind of dried guiyuan, the whole body is a treasure, guiyuan shell, cinnamon meat, cinnamon core are very medicinal value, generally the whole brewing tea or boiling tea effect is the most complete.
If it is used to boil health food, it will be better to choose this! Although it can be tedious to process yourself, for the sake of health, this sense of ritual is still very happy!
Some of the color is not too good guiyuan, will take the shell to increase the bright color, so generally touch a little powder, just remember to clean and then make tea!
<h1 class="pgc-h-arrow-right" > summarize:</h1>
1, the three processing processes have its characteristics, if you drink it yourself, you can use a little better
2, the whole cinnamon meat nutrition and effect are the most complete, but remember to clean and remove impurities before using it to make tea.
Okay, how's it going? After reading today's tips, do you have a new selection standard in your heart? For more ideas, you can leave a comment in the comment area! I'll reply one by one.
This article is original by Mei Ling Food, and the picture comes from the Internet.