By the way: “big, old, skinny, little ringline, high density, lots of black spots, no good!” and then shears and black spots, no cheap ones。
As logistics develop, it is no longer the exclusive preserve of the gangnam people, and it is common on the table of northern families. It's clean, soft, sweet, whether it's fried, oily, or soup, and it's sore. Have you, however, experienced difficulties in choosing in the face of round and flat whites on the market? Don't worry, today's selection guide is your "photo-photo" to make sure that the "sweet words" of a vegetable don't distract you anymore
Knowledge of whiteness: a “pretty disease”
A lot of people don't know that we eat white, but it's kind of a morbid taste. It was the root of aquatic plants. Under normal circumstances, the seeds are seeded by the “twilight”, which is the rice of one of the ancient “six valleys”. But a small number of the “polymers” infected by a fungus called the black powder, no more poaching, but the brows are so large that they form the white and tender white that we eat today. So without this fungus, there's no white! And the black spots that occasionally appear in white are these fungi spores, which are nontoxic and harmless to humans. Too many black dots only indicate long white growth cycles, which may be slightly older and not degenerative。
Selection white: remember the three buys principle
If you want to buy the sweet whites, remember these three points, you can easily avoid the pits of old, woody, empty。
Purchase of “round” rather than “bitch”
When white is selected, the appearance is the first level. It's a good choice for the big, big, round, straight-up pen. Such whites are usually thick, soft, and juicy. On the contrary, flat, long, dry whites tend to produce more fibres, which tend to grow old, even empty, and taste less beautiful. It's like choosing a watermelon, and it's usually better to roll round than to collapse。
Purchase of “less rings” rather than “rings”
Look closely at the "ring" around the white body (like the bamboo section). The smaller the rings, the wider the spacing, the lower the taste. If the rings are dense and spaced short, this means that white life is long and the meat may have been fibrogenic and tasted like carcasses。
Buying “sun” rather than “silent”
Picking up white, just the same size, it's usually fresher and more watery. You can squeez the white center, and it's really fresh; if you feel soft, empty, or if you have a visible dent, it may be too long or the interior is starting to deteriorate. It can also strangle the root, it can easily strangle the juice, and it's soft. At the same time, the white or light pink color of the root cut-off is a fresh expression, which is not new if it is green or dry。
Avoiding the two buys
In addition to the above selection principles, there are two situations in which the price is cheap。
White without “shells”
There are often traders in the market who sell white shells in advance and appear to be convenient and clean. But you know, it's very yellow to be exposed to air after skinning. If you see husk white for long periods of time, it is likely that it will be bleached with special treatment (e. G. Using sodium choriasulfate). For the sake of health and taste, it is recommended to purchase the whites of the hulls and to excrete them while eating them。
Non-purchase of “black spots” white
As noted earlier, a small black dot in white is a black powdered spores and is a normal phenomenon. But if there are too many black dots, or even large blacking, it means that the white growth cycle is too long, it has become very old, it has a rough taste, and the taste of fresh sweets has been compromised. No poison, but not recommended for taste. In addition, if the white surface has slime, soft flow water, or if it smells like sour and moldy, it shows that it has deteriorated and must be abandoned。
It's simple and delicious
You can try the classic home-grown approach — white. It is simple, but it fully stimulates white sweetness, salty tastes and super-eating。
Food requirements:
3-4 root white, oil for consumption, salt for consumption, sugar, raw, old, soy oil (or perfume)
Step of practice:
Treatment of whiteness: whitening of the skin, cutting of the old hard roots and cutting into roller blades or long strips (larger slices of the face are easier to taste). After cutting, wash it with fresh water and dry it completely, otherwise it is easier to spray oil when fired。
Scrambled: oil pours in the pot and whites when it's 60% hot. The small and medium fire slowly boils to the surface slightly yellow and softer, a process that stimulates the fragrance and makes the finished product more fragrance。
• flavour: add a little bit of salt and white sugar (sweety) and then turn the fire and cover the pan for one to two minutes, so that the white tastes first. Then you get in, you get in, you get in, you get in, you get in, you get in。
Taste: add half a bowl of fresh water, turn into a little fire, boil for three to five minutes, let the white fully absorb the soup and become soft and juicy。
And out of the cuddly pot: till it is ripe, and when the fire turns fast, it will be boiled, until the soup is so thick that it is white. A few drops of soy sauce are put in after the fire has been shut down, and the plates are evenly mixed。
Cooking tips:
Be patient when it's done, and when it's done, it'll be good to cook。
It is easily oxidized and darkened when it is cut, it is immediately immersed in salt water and leached before the pot。
Cooking avoids the use of iron casseroles, which make it easier to blacken and use stainless steel casseroles or non-clubber。
With the exception of oil, white slices of water and co-false with meat, shrimp or cranium, are good options。
Summary
Overall, white selection is like beauty pageant: it's called "body" homogeneity (round fat), "skin" tight (less ring-lined), "weight" solid (sun) to avoid “early husks” and “black-faced” players. Remember the phrase, "big, fat and old," and you can be a white-skinner。
Next time you get white on the market, you can use these skills to try and buy home a little white
