Pick the one that looks like a mace, and there are hills that rise up. The more hills, the more meat.
If the shell is a little open, it is cooked. It is sweeter and more delicious, but the shell should not be opened for too long. If it is over-cooked, it will rot.
2. There are many kinds of durian, including golden pillow, gourd, kunbao and other varieties.
The more bulges, the more pulp is wrapped, the deeper the color, the more ripe it is, and the richer and sweeter the smell of olfactory roots.
3. Choose a big one, just like watermelon, which usually absorbs more nutrients, so it is usually sweeter, and you should count the number of scoops that stand out. Of course, the more the better, the more fleshy it stands out, which is the ugliest one anyway!
4. Choose the yellow one, not the green one. The yellow one is usually ripe, and the dark yellow one or even the brown one is not good-looking, but as long as it meets the requirements below point 2.
5. Choose the cracked one, and the cracked one is good. First, it shows that it is ripe enough, and second, you can smell it fragrant enough. That fragrance is the best when it rushes into your nose like an arrow. However, we should also pay attention to the smell of alcohol. If it is suspected that it smells of alcohol, it means that it has been left for a long time. Don't buy it. Third, we can see whether the shell is thin or not. Fourth, we can see whether it is wet or dry, whether it is wet or dry.
Durian is the best choice with a hilly shape. The shell of durian turns yellow, and the thorns are a little soft, preferably slightly cracked (naturally cracked), and the shell emits durian fragrance. The pulp can be divided into "dry package" and "wet package". When buying durian, you must look at the density of thorns on the surface. The thorns are less dense and the meat is thicker. Also depends on the color depth, too deep, it is too ripe; Too shallow, it is immature. It is advisable not to be deep or shallow. Choose "dry package", "dry package" is refreshing, sweet but not greasy, "wet package" is not refreshing and greasy.
Durian should be selected with gold in the yellow and slightly cracked. Smell the cracked mouth, the taste is very strong. If you look inside, you can't go wrong with the yellow flesh. In addition, if there are no cracks, just hold the two adjacent thorns with your hands, so that they can move a little and be familiar. But take it home and put it at room temperature for a few days until it cracks.
Of course, the pulp is soft and delicious. If it is not soft enough or can't be eaten all at once, it can be wrapped in plastic wrap one by one and frozen. The frozen durian will be softer than before, but the taste is still strong.
Durian should be picked: the one with bigger thorns, with a light yellow shell and a little crack in the mouth to smell the heavy one.
(big nail, crooked mouth, horse head. That is, the nails should be big and crooked like peaches, and look like monkeys' faces at first glance. This durian is generally fleshy, and it is basically a good durian to smell the fragrance. A big nail, a crooked mouth, and a horse's head-called a big nail, has a strong taste. The smaller one is a gold pillow, which is more refreshing and sweet. There are a lot of buns and a lot of meat. )