1, taste difference
Fried dough sticks with alum must have an astringent taste, but those without alum will not. They taste soft, crisp outside and tender inside.
2. Color difference
The fried dough sticks made of alum expand greatly, such as being transparent and oily, and the color is a little dark, while the fried dough sticks without alum are golden yellow or yellow in appearance, which looks very strong and does not absorb oil.
3. Weight difference
Weigh the fried dough sticks by hand. The fried dough sticks made of alum are very empty and light, and the aluminum-free fried dough sticks are heavier and more affordable.
4. Long-term morphological differences
After standing for two hours, it was observed that the fried dough sticks made of alum were very soft and collapsed, and a lot of oil came out from under the fried dough sticks, while the fried dough sticks without alum were the same golden in appearance, shape and taste, and there would be no oil under the fried dough sticks.
Expanding knowledge: how to identify alum-free fritters
1, smell
The fried dough sticks that have just come out of the pot are broken and have an alkaline or pungent taste, that is, excessive alum is added.
Step 2 look
After adding alum, the surface of fried dough sticks is golden yellow to white, shiny particles can be seen in the sun, and large holes will appear in the cross section of fried dough sticks. However, the fried dough sticks without alum have sponge-like cross section and fine and uniform pores.
Eat something
If the fried dough sticks are straight when bought, they will shrink at home and taste tough, then alum may be added.