How to Boil Lingjiao is as follows:

Tools/materials: lingjiao, salt, water, pot.

1, first of all, the rhombus is cleaned. You can soak it in salt water for more than half an hour, and then rinse it with water.

2, put the rhombus into the pot, add the right amount of water and a small amount of salt, and cook with high heat.

3, you can put the cooked rhombus into cold water to cool down, and when it is cool, you can directly break open and eat.

Rhombus purchase notes

1, appearance: choose glossy good, smooth skin, no thorns or few thorns rhombus. Appearance should be no obvious spots, disease spots or signs of rot.

2, size and shape: rhombus should have moderate size and uniform shape. Do not choose too small or too large rhombus, so as not to affect the taste of food.

3, weight: choose a heavier lozenge, which usually means it is fresher and fuller.

4, color: Mature rhombus usually show bright colors, such as bright green or reddish brown. Avoid choosing a dull, dingy or blackened color.

5, moisture: gently press the horn, you should feel the firm and elastic pulp, avoid choosing the horn that feels soft, loose or excessively dry.

6, smell: the horn should emit a fragrant odor, no odor or mildew smell. Give the pulp wipe wipe, smell the hands of the flavor is not fresh.