6 great tricks to prevent unscrupulous restaurant owners from using dark ingredients

Eating outside, cooking oil, food stuffed with meat, seafood, etc. always make us nervous. Who knows what restaurant owners will do in the end? The following tricks will help you to eliminate concerns as much as possible, at least to prevent eating dark ingredients!

Knowledge of "ditch oil"

The essentials of most dishes are also the diners most concerned about. When a dish comes up, you can immediately tell if the dish is using a cooking oil. This even a professional chef is difficult to judge. However, the following experience can be shared: First, look at the color, to improve the color of the trench oil is close to the peanut oil, which may be darker than the peanut oil; but the fresh oil is shiny, the cooking oil is dim; the second is to look at the packaging, many street vendors early Stalls, fried noodles and dark rice dishes often use unlabeled plastic bottles. In all cases, there are cooking oils. The third is the smell and the taste of various oils is different. The palm oil, which is not commonly used in Chinese food, is not said. The taste of the oil is sour, and the cooking oil will be sour and astringent; the fourth is to test the consistency, and the friction is a normal lubricating oil with no sense of pulling, and the sticky feeling is a purification oil for the ditch.

There are also some means: one dish is to see the dawning - green onion scrambled eggs. This is the simplest dish that taste insensitive people distinguish hotel oil. Come out golden and smooth, clean and definitely clean oil. Or, call a soy sauce + oil sauce, shake, wait for stratification and pour it in a glass. Layering of soy sauce is fast, but there may be silky oil left in the bottom of the oil layer, which may be old oil or waste oil. Layering of fresh oil is fast and the delamination is quite clear.

Can only be said to be as light as possible. Dishes that use less oil, such as steamed dishes, glib dishes, and seafood are dishes that do not use cooking oil, because once used, the cooking oil can be noticed. The “tasteful” dishes like the sweet and sour mouthfuls or the salty chewy ones that people often eat are also likely to be used by unscrupulous merchants to mask the deterioration of raw materials. Therefore, it is still necessary to choose a shop with a good overall environment, and the less chance of using oil products in the ditch.

Identifying "high quality" meats and "bad" meats

Pies, dumplings, buns, dumplings, etc. These are the foods that we usually love to eat, but unscrupulous traders often under the "fat" in the meat, use a variety of low-grade meat, no wonder many diners endure not eat . Inferior meat is generally used with leftovers and bones. Inferior meat has obvious blood and silk, while high quality meat has no blood, and its color is clear. If it is boiled dumplings, dumplings cooked, the dumplings of poor quality meat will also pass through the color of Ukraine, we must pay attention when eating.

Identify true and false students

Raw oysters are delicious seafood and have been popular all over the world in recent years, but oysters also have falsified. According to industry insiders, it is a common practice for many businesses to use yeast to ferment oysters. The method of identification is that the fresh oysters are plump and bright, but because the oysters are blue, the overall color is blue and smells like sea bream. Oysters that have been made with yeast are noticeably white, and they look very soft and messy. They don't see the blue color. They smell it carefully. They also have the taste of yeast.