In order to improve the cooking resistance and gluten of vermicelli, some merchants will add borax (easy to get kidney disease), alum (easy to kill brain cells and cause stupidity), glue, and even industrial plastics (such as PE and PVC). Long-term intake of vermicelli with excessive aluminum residue in human body is toxic to the brain and may damage the brain. In addition, it will also interfere with people's consciousness and memory function, leading to senile dementia, liver disease, anemia, osteoporosis and other diseases.
Extended data:
Identification of vermicelli:
1, look at the color. Among potato vermicelli, potato flour is white and transparent in color; The quality of sweet potato vermicelli is white and transparent, slightly yellow, and there are brown and gray sweet potato vermicelli because of the different kinds of sweet potato raw materials used. Fake vermicelli is light in color, transparent and generally without small pimples. Small pimples are generally caused by impurity grass residue, and impurities caused by wind enter the sweet potato flour when it is dried outside.
2. Fold it by hand. Good vermicelli is uniform in thickness, without drawing and breaking, and it feels flexible, elastic and free of impurities. There are irregular bubbles in the pure potato vermicelli. The vermicelli made of pure sweet potato starch is very brittle after drying, and it will be broken with a gentle hand, and it is not easy to regain moisture after drying. The fake sweet potato vermicelli will not break after being exposed to the sun for a week, because there is a kind of edible gum with unique toughness.
3. smell it. Soak the vermicelli in hot water for a while and then smell it. The smell and taste of pure sweet potato vermicelli are normal, without any peculiar smell, and the water does not change color. Fake sweet potato vermicelli or poor quality vermicelli often has a musty, sour and other abnormal taste, and the soaked water will also change color.
4. burn it with fire. Pure sweet potato vermicelli bubbles into white ash after burning, while mixed vermicelli does not bubble into black color after burning.
5. Boil it with water. Pure sweet potato vermicelli is crystal clear after cooking, strong, not easy to boil, not paste soup, smooth taste, poor quality does not have such characteristics. It should also be clear that the normal high-quality vermicelli is not the better the cooking resistance. Under normal circumstances, the cooking resistance of the same variety of vermicelli is only directly related to the thickness and thickness of starch.
References:
People's Daily Online-Eat inferior vermicelli often, be careful and be stupid. There are 5 coup to identify the quality of vermicelli.
Baidu encyclopedia-vermicelli