Washing pig vermicelli, you need to rinse the surface of the pig vermicelli, and then turn the pig vermicelli over to remove the grease rinse, put the pig vermicelli in a basin, add edible salt and the right amount of water, soak for a few minutes, repeatedly rubbed with your hands, control the water, put it back in the basin, add the right amount of raw flour, repeatedly scratched, and then rinsed several times with water repeatedly can be.

Powder sausage cleaning process need to pay attention to a few details: you should use water to clean powder sausage, so as to avoid pesticide or chemical residues into the food. You should not use water to clean the sausage for too long, otherwise it will cause the taste of the sausage to deteriorate, affecting the eating experience.

Once again, special attention should be paid to cleaning the seal of the vermicelli, as this part is the easiest place to hide dirt, and if it is not thoroughly cleaned, the hygiene and safety of the food may be affected.

We should also pay attention to the freshness of the vermicelli. It should be placed in a dry, cool, ventilated and odorless place. The cleaning process of vermicelli requires attention to detail and adherence to proper hygiene practices. The correct cleaning method not only reduces the number of bacteria, but also ensures the taste and edible effect.

Pig vermicelli selection method

1, look at the time

Buying pig vermicelli, it is best to buy in the morning time period, this time of the pig, the quality of vermicelli will be more fresh. If you buy it later, it may be left over from someone else's pick or left for too long.

2, look at the color

Good quality pork sausage color will look more natural, if the pork sausage color is darker, indicating that there are impurities or added pigmentation of such pork sausage should not be purchased. The color of the pork sausage is light green or grass green, which means that the pork sausage is not fresh and should not be purchased.

3, look at the feel

Purchase of pork vermicelli when you can weigh the pork vermicelli a few times, if the surface of the mucus, that is placed on a longer time, if the surface is more viscous or cracking phenomenon, that is, the pork vermicelli placed on a long time, there has been a phenomenon of deterioration. Good quality pork sausage will not have the phenomenon of cracking, although there is a certain amount of mucus, but not sticky hands.