Some Vermicelli Common Aense
Vermicelli whiter better?
Normal noodles, vermicelli slightly yellowish color, close to the primary starch.Particularly brilliant colors, especially white or black hair vermicelli fans better not to buy.
Vermicelli is cooked the more the darker the better quality it?
General vermicelli surface color is not correct, or too sexy, not natural, in the process of cooking the cook more black, in theory this is a problem vermicelli, sweet potato vermicelli reason partial color brown, the reason is very simple, for example: fresh sweet potato, apple with a knife to scratch after the start is white, put it in the air while the oxidation becomes brown, sweet potato vermicelli color change is for this reason that, under normal circumstances will gradually pale boiled noodles, like discoloration Apple with water drift about the same color has returned, and cook 2 hours no discoloration may occur vermicelli pose a security threat.
Why do some vermicelli long cooking is not bad? Is it take long time the vermicelli better?
Normal quality pasta, in fact, not the more popular belief Naizhu better the quality, everything has its rules and limits, vermicelli Naizhu under normal circumstances only the same breed of gelatinized starch, thickness or thickness directly related to the general use of low or poor quality starch vermicelli vermicelli production to meet people think that is a good vermicelli Naizhu awareness generally supplemented with borax (can lead to kidney disease), alum (easy to kill brain cells, caused by ignorance), gum, and even industrial plastics (such as PE, PVC) and the like to improve Naizhu muscular force vermicelli. Vermicelli industry have a jargon-free does not become a vermicelli alum, generally because of this reason.
Usually sweet potato vermicelli class cook for 15 to 30 minutes after eating is appropriate in boiling water, thick up to 40 minutes. If you continue to cook it, due to increased water noodles taste muscular force decrease, partial expansion breaking, water soluble solids to enhance the phenomenon, and then continue to cook noodles will go into small short section, and the final result of the high temperature soluble starch melting and mild paste soup phenomenon, usually twelve hours to cook pasta bar is still continued expansion, it is possible to join the alum and other additives, the quality problems occur.
Normal noodles, vermicelli slightly yellowish color, close to the primary starch.Particularly brilliant colors, especially white or black hair vermicelli fans better not to buy.
Vermicelli is cooked the more the darker the better quality it?
General vermicelli surface color is not correct, or too sexy, not natural, in the process of cooking the cook more black, in theory this is a problem vermicelli, sweet potato vermicelli reason partial color brown, the reason is very simple, for example: fresh sweet potato, apple with a knife to scratch after the start is white, put it in the air while the oxidation becomes brown, sweet potato vermicelli color change is for this reason that, under normal circumstances will gradually pale boiled noodles, like discoloration Apple with water drift about the same color has returned, and cook 2 hours no discoloration may occur vermicelli pose a security threat.
Why do some vermicelli long cooking is not bad? Is it take long time the vermicelli better?
Normal quality pasta, in fact, not the more popular belief Naizhu better the quality, everything has its rules and limits, vermicelli Naizhu under normal circumstances only the same breed of gelatinized starch, thickness or thickness directly related to the general use of low or poor quality starch vermicelli vermicelli production to meet people think that is a good vermicelli Naizhu awareness generally supplemented with borax (can lead to kidney disease), alum (easy to kill brain cells, caused by ignorance), gum, and even industrial plastics (such as PE, PVC) and the like to improve Naizhu muscular force vermicelli. Vermicelli industry have a jargon-free does not become a vermicelli alum, generally because of this reason.
Usually sweet potato vermicelli class cook for 15 to 30 minutes after eating is appropriate in boiling water, thick up to 40 minutes. If you continue to cook it, due to increased water noodles taste muscular force decrease, partial expansion breaking, water soluble solids to enhance the phenomenon, and then continue to cook noodles will go into small short section, and the final result of the high temperature soluble starch melting and mild paste soup phenomenon, usually twelve hours to cook pasta bar is still continued expansion, it is possible to join the alum and other additives, the quality problems occur.