Rhombus shelling illustration is as follows:

Tools / raw materials: rhombus, special tweezers.

1, with the special tweezers from the center of the lozenge cut a knife.

2, divided into two halves of the rhombus with special tweezers a little bit to peel the skin half.

3, the rest of the skin directly clip off, you can easily eat the tender and delicious rhombus meat.

Rhombus how to pick

1, smell: rhombus under the nose to smell, whether it is fresh rhombus or old rhombus, can smell their own unique flavor. If you smell the water fishy odor, indicating that the horn deteriorated, it is best not to buy. Soaked in water for too long before picking will emit a foul odor.

2, see: rhombus surface is not damaged, especially the rhombus ends of the sharp corners, such as damage to the dirty water in the field will enter the pulp inside, there will be a strange flavor.

3, try: if you buy the old horn, we can put them in the water. If it is a good quality lingjiao, they will sink to the bottom of the water. If there is something floating on the water surface, it is this rhombus has a problem.

4, squeeze: when we buy, we have to choose according to our own way of eating. You can squeeze the shell. If you feel particularly full, it means that the rhombus is of good quality. The old rhombus is not suitable, because the shell is too hard to squeeze out. There are both fresh and stale lozenges. The fresh ones are juicy and best for immediate consumption, while the old ones have a richer flavor, especially when cooked, and taste similar to chestnuts. This kind of lozenge is suitable for cooked food.