Vermicelli, also known as vermicelli, is one of the traditional Chinese foods and is usually made from starches such as sweet potatoes and potatoes. In China, vermicelli has a long history of making and eating, and it is loved by people. However, there are also some counterfeit and shoddy vermicelli in the market, which seriously affects the rights and interests of consumers. Therefore, it is particularly important to learn to distinguish between real and fake vermicelli. Below we will introduce the difference between real and fake vermicelli burned with fire to help you better identify high-quality vermicelli.
1. Characteristics of real vermicelli.
Real vermicelli is made from starches such as sweet potatoes, potatoes, etc., and has the following characteristics:
1.Color: The color of real vermicelli is natural, generally translucent or slightly beige, not too bright.
2.Texture: The texture of real vermicelli is flexible, elastic and not easy to break.
3.Smell: Real vermicelli has a light starchy fragrance and no peculiar smell.
4.Flammability: When the real vermicelli is burned, the flame is bright, accompanied by the aroma of burnt starch, and the ash is white.
Second, the characteristics of fake vermicelli.
Fake vermicelli often uses low-cost alternatives, such as talcum powder, cornstarch, etc., and various additives may be added during the production process to improve the taste. Fake vermicelli generally has the following characteristics:
1.Color: The color of the fake vermicelli may be too bright, such as bright white, cyan, etc., which may be caused by the addition of chemical dyes.
2.Texture: Fake vermicelli has poor toughness, is easy to break, and sometimes has a grainy surface.
3.Smell: Fake vermicelli may have a pungent chemical odor or other odors.
4.Flammability: When the fake vermicelli burns, the flame may be dim, sometimes accompanied by black smoke, and the ashes may be black or other colors.
3. The difference between real and fake vermicelli burned with fire.
By burning real and fake vermicelli with fire, you can more intuitively distinguish their quality. Here's the difference between real and fake vermicelli burned over fire:
1.Flame color: When the real vermicelli is burned, the flame is bright, accompanied by the aroma of burnt starch; When fake vermicelli burns, the flame may be dim and sometimes accompanied by black smoke.
2.Burning rate: Real vermicelli burns at a moderate rate, while fake vermicelli may burn faster and are prone to produce large amounts of ash.
3.Ash color: The ashes of real vermicelli after burning are white, while the ashes of fake vermicelli after burning may be black or other colors.
4.Smell: When real vermicelli is burned, it will emit the fragrance of burnt starch; When fake vermicelli is burned, it may produce a pungent odor or other odors.
Fourth, other ways to distinguish real and fake vermicelli.
In addition to the combustion experiment, we can also use the following methods to distinguish real and fake vermicelli:
Observe the appearance: real vermicelli is generally transparent or translucent, and the surface is relatively smooth. Fake vermicelli may be dull in color, rough on the surface, or have bubbles.
Hand feel check: real vermicelli is soft in the dry state and easy to break. Fake vermicelli may be stiffer and less likely to break.
Soaking experiment: Soak the vermicelli in water for a period of time, and the real vermicelli will gradually soften and appear transparent. Fake vermicelli may still be hard after soaking and may even emit an odor.
Taste taste: Real vermicelli has a smooth and elastic texture after cooking. Fake vermicelli may have a rough taste or even an off-flavored taste.
Through the above introduction, we can find that there are significant differences between real and fake vermicelli in terms of color, texture, smell and flammability. Therefore, when purchasing vermicelli, the quality of vermicelli can be judged by observing its appearance, texture, and burning characteristics. Of course, if conditions permit, try to choose vermicelli produced by regular manufacturers and avoid buying cheap products from unknown sources. Finally, I hope that through the introduction of this article, you can learn to distinguish between real and fake vermicelli, and add a safe and delicious taste to your table.
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