Vermicelli is one of the common foods in China. It is a kind of filamentous food made of mung bean and sweet potato starch, so it is named vermicelli. Often called vermicelli and winter noodles (mainly in Taiwan Province Province), it is called spring rain in Japan, noodle soup in Korean Peninsula and noodle in Vietnam. The best vermicelli is made of mung bean, corn starch or sweet potato starch, but the quality is not as good as mung bean vermicelli, because mung bean has the most amylose, which is not easy to rot when cooked and tastes the most greasy. Similar to spaghetti, dried and sold. You'd better soak it in water to soften it before eating. The diameter of vermicelli is generally about 0.5 mm, so it is available. Silk? The origin of the name.

Vermicelli is made of sweet potato and potato. As a raw material, it is a traditional ingredient that is ground, precipitated and dried into strips. All parts of the country have their own unique production technology. The original body is grayish white, yellow or yellowish brown, which can be divided into round vermicelli, fine vermicelli and wide vermicelli according to its shape. The taste is smooth and elastic.

First of all, I'll use the traditional one, okay? Look, smell, ask and cut? Methods are explained one by one.

First, look: look at the looks of fans.

(1) just look, look at the color of the fan. The color of normal vermicelli is dark gray; If the vermicelli is a little yellow, it means that some manufacturers have added corn flour and starch to make it. The normal proportion is too much corn flour, because corn flour is cheap and can reduce the cost. If the color of the vermicelli is brown or slightly dark gray, it means that the merchant has added cassava flour or sweet potato starch, which contains more oil powder. Cassava flour is relatively cheap in starch, but the effect of eating vermicelli is indeed worse than that of real vermicelli; If the vermicelli is white, it is because of sulfur fumigation (except potato vermicelli).

Some people like to eat traditional handmade vermicelli, but what we don't know is that handmade vermicelli has several important characteristics worth exploring. First of all, there are tadpole-shaped powder beans among the vermicelli, which is inevitable in traditional vermicelli making workshops and is caused by uneven stirring of sweet potato starch. It does not affect the use, but it can be concluded that it is handmade. Secondly, the thickness of traditional handmade vermicelli will not be uniform, and the bottom of the bound vermicelli will have a knot, which is also a seemingly obvious but not obvious feature of traditional vermicelli.