The color is too white roti may be "toxic roti"? Nutritionists teach you three tips to eat the heart of the bean curd, when the soybean milk boiled, the surface will appear "film". The wise Chinese tried to pick this movie. I did not expect to make a very tasty food, that is, bean curd.

In life, not many people like rotting bamboo, but it is often said that some people should be careful when eating rotting bamboo, because there are many "poisonous rotting bamboo" lurking in the market. The nutritionist at Explosive Nutrition tells us that this phenomenon does exist:At the beginning of the previous paragraph, I already mentioned the origins of the bean curd, and when I picked out the "bean skins," I noticed a quick quasi. Soymilk is prone to the phenomenon of "false boiling", and therefore some "toxic ingredients" such as erythrocyte agglutinins and trypsin inhibitors may be present.

There are many inexperienced newcomers to the market, and this "toxic roti" is often produced and sold directly to consumers regardless of the circumstances. In addition, due to the soymilk in the heating process Melad reaction, it is easy to produce dark yellow or brown roti, the quality will be greatly reduced.

Some unscrupulous merchants are not willing to spend money to improve the process, may be illegal to add defoamer, add borax in soybean milk, or directly with sulfur, hanging white block "whitening" bamboo. Once you eat these rotting bamboo, it may jeopardize your health.

So how do you recognize these "toxic roti"? Here, the nutritionist at Explosion Nutrition will teach you three tips:

First of all, look at the color, try to buy a yellowish, brighter looking roti, the quality will be better. Do not buy too white, may be bleached, do not buy some black, it may have deteriorated.

The second thing is to look at the texture. Generally speaking, the better dried mangosteens have a crunchier texture and are cut off by a light touch. If you find it particularly "firm", don't buy it again, it may have been treated with some illegal additives.

The last method, and perhaps the most practical, is to learn to look at the packaging. As long as it is from a regular manufacturer of roti, it is basically safe, try not to buy "three no's" (no production date, no quality certificate and no manufacturer), the safety factor is low.

In fact, hot and cold water is not the best choice. Generally speaking, it is more appropriate to use warm water of about 40 degrees to soak roti. Cold water does not soak easily, while hot water can easily make rotis so bad. Moreover, dry rotis tend to float on the surface at the beginning. You can take a plate and press the dry rotis into the water.