1. Burn with fire: Take a vermicelli and burn it with a lighter. The fire will go out quickly, and the vermicelli is easy to break. Such vermicelli is fake vermicelli because fake vermicelli will not burn when exposed to heat. It will expand, and it is mixed with other substances, so it will break easily after being burned. Real vermicelli will expand quickly when lightly burned with fire.
2. Check the toughness of the vermicelli: judge the authenticity of the vermicelli by folding the vermicelli with your hands. If the toughness of the vermicelli is very fragile. It will break if you fold it gently. Most of these vermicelli are real vermicelli, because pure vermicelli is made of starch, and the toughness of starch is relatively weak. But if the vermicelli can’t be broken no matter how you fold it, then the vermicelli is fake at first glance. It contains some edible glue, so it is not easy to break.
3. Boil the vermicelli with water, put it in boiling hot water and cook it for about 10 minutes. If the vermicelli tastes very tough and chewy. Such vermicelli is real vermicelli, because starchy food will become particularly chewy after being cooked, but if it is fake vermicelli, it will rot after being cooked.
Extended information:
Notes:
1. Vermicelli and fried foods both contain aluminum and cannot be eaten together, otherwise it will increase the intake of aluminum It greatly exceeds the daily intake value and causes a burden on the human body.
2. When eating sweet potato vermicelli, try to match it with other foods, because the protein and lipid content in sweet potato vermicelli is very small, so try to achieve a balanced nutritional development.
3. When eating sweet potato vermicelli, you should also pay attention to the fact that it cannot be paired with some foods. In our daily life, it is best not to drink some honey water after eating vermicelli. Eat the two together. The accumulation of vermicelli in the stomach may help promote digestion, but eating it with honey may also cause stomach pain.
Baidu Encyclopedia-Vermicelli