Method 1: Look at the appearance, the black colors of natural foods such as black millet, black corn and black peanut are different, the particles are deep and shallow, the surface is shiny, and it is not dark, but the dyed colors are consistent in depth and the surface is not naturally shiny.

Method 2: Look at the black millet with normal epidermis. What you dig down by hand is flaky, and if it is powdery, it is inferior black millet.

Method 3: The rice heart of black millet with normal rice heart is white, while the rice heart of ordinary rice is transparent and colorless. Although the appearance of black millet dyed with rice is relatively uniform, the color of the dye will penetrate into the rice heart.

Method 4: Look at the normal soaking rice water. The soaking rice water of black millet is purplish red, and it is purplish red or near red after dilution. If the soaked water is like ink, it is still black after dilution, which is fake black millet. After soaking natural black millet for a period of time, it does turn the water into purple brown. The black husk of black millet contains anthocyanins. When anthocyanins are dissolved in water, it will discolor the water, which is the special feature of black millet. Anthocyanins have strong antioxidant capacity, and have the functions of reducing blood fat, resisting atherosclerosis, losing weight and regulating blood sugar. Experts remind that in order to reduce the dissolution of pigment in water during elutriation, cold water can be used for elutriation gently.

Method 5: White vinegar test method: Good black millet turns purple when it meets white vinegar. Mr. Lv Changfu, a famous anti-counterfeiting expert and former deputy director of Chongqing Quality Inspection Bureau, introduced how to distinguish black millet. Ordinary citizens can use white vinegar to test the authenticity of black millet at home. Put the black millet in the edible white vinegar and stir it evenly. If the white vinegar turns red, it means it is authentic black millet. If the color of white vinegar turns black or does not change color, it means that it is dyed black millet. The epidermis of black millet contains a substance called anthocyanin. Anthocyanin is a water-soluble pigment, which can show different colors with different acid-base solutions. It will turn red when encountering acid solutions and blue when encountering alkaline solutions, while artificial pigments will not change color when encountering acid-base solutions. It is understood that the color of black millet does fade during elutriation, but the color should be burgundy or purplish red. If the remaining black millet water after elutriation is as dark black as ink, and it is still black after repeated elutriation, then this black millet can be basically judged as dyed black millet.

Longan sesame black millet porridge

Ingredients: 5 longan, 50g black sesame, 0g black millet100g, and a little sugar.

Practice:

1, longan peeled and pitted, washed and cut into small pieces. Black millet. Wash clean.

2, black sesame seeds to remove impurities, stir-fry in a dry pot.

3, add water to the pot, first add black millet, cook until the millet is half cooked, then add longan meat and fried black sesame seeds, continue to cook until the rice porridge is cooked, add sugar.