What should we pay attention to when choosing fans

Fans are the food we often eat in our daily life. They are more popular with us and contain a variety of nutrients. What should we pay attention to when we go to the supermarket to choose fans? The following Longkou fan manufacturers take you to know, hoping to be helpful to you.
1. It should be noted that if you have a bad stomach or a friend with gastrointestinal diseases, don't eat too many mung bean vermicelli to avoid discomfort such as excessive gastric acid and food accumulation caused by long-term indigestion.
2. Good fans, the vermicelli itself has no peculiar smell, and there will be a faint sweet potato smell when you smell it carefully. Like ordinary sweet potato noodles, it is better to cook in boiling water for 15-30 minutes, while thicker ones can be boiled for 40 minutes. The more transparent the fans are, the better. If the transparency is too high, white powder may be added. Good vermicelli, the color of vermicelli is slightly yellow, close to the primary color of starch. Good vermicelli. The vermicelli is uniform in thickness, without drawing and broken strips. It feels flexible, elastic and free of impurities. There is an irregular arrangement of bubbles in pure potato noodles.
3. Because vermicelli contain a lot of aluminum, the toxicity of aluminum to human body is multifaceted. Excessive aluminum can affect the function of brain cells, thus affecting and interfering with people's knowledge and memory function, forming Alzheimer's disease, causing cholestatic liver disease, bone softening, small cell hypopigmentation anemia, ovarian atrophy and other diseases. Therefore, in order to reduce the intake of aluminum, don't eat many mung bean vermicelli at one time.
4. As for the vermicelli, the cooking time is too long, the vermicelli will increase due to the increase of water absorption and the decrease of taste muscle strength, showing local swelling and broken strips, the improvement of water-soluble solids, etc. if they continue to cook, the vermicelli will become small short joints, showing a slight soup paste phenomenon due to the high-temperature dissolution of soluble starch. For those who do not swell after cooking for an hour or two, there may be quality hidden dangers if alum and other additives are added.