1, from the color point of view, vermicelli has all kinds of raw materials, which should have the natural primary colors of raw materials. For example, sweet potato vermicelli should be darker in color, while vermicelli should be whiter. For example, the white wide vermicelli in chicken soup is too white, so we should think about whether chemical raw materials are added to enhance the color.

2. Distinguish from hardness. The dried 100% original vermicelli should be crisp but not tough. In a dry state, it is easy to break the vermicelli. If it is constantly twisted, add some chemical raw materials to improve chewiness.

3. Smell the smell, whether it is dry or after water, good vermicelli should have the faint fragrance of raw materials, especially the powder, which will have the taste of sweet potato, which is very obvious. If you are not so sensitive to the sense of smell, you can cover it and let the smell of fans gather before smelling.

Extended data:

Nutritional components of vermicelli:

The vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. It can be seen that its nutrients are still relatively high, which can supplement the nutrients and minerals needed by the human body.

Vermicelli has a good flavor, it can absorb the taste of all kinds of delicious soup, and vermicelli itself is soft and smooth, which is more refreshing and pleasant. It's delicious and very delicious. This is a good health food.

The difference between vermicelli and vermicelli is:

1, the main raw materials are different:

Vermicelli: sweet potato starch, rice, mung bean and potato starch.

Vermicelli: Sweet potato vermicelli, potato vermicelli, other potatoes or beans.

2, the main nutritional components are different:

Vermicelli: starch, water

Vermicelli: energy, protein, fat, carbohydrate, sodium.

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