Even though the economy is now prosperous, vermicelli, bamboo shoots, wood ears, and shiitake mushrooms have become popular foods sold in bustling markets and available year-round, used in daily meals. However, on the occasion of Tet, the taste of vermicelli, bamboo shoots, wood ears, and shiitake mushrooms stirs the hearts of people. Traditional Tet dishes and Tet feasts cannot be without these ingredients.
Tet is the time to enjoy good food, so many people will choose the best specialties. Moreover, Tet is the time to welcome guests, so if you buy low-quality products, it will diminish the value of inviting guests and give a sense of bad luck at the beginning of the year. Furthermore, ingesting toxic ingredients can ruin the joy of Tet.
Tips for choosing good vermicelli:
To choose good vermicelli, first, avoid broken, brittle, and cloudy vermicelli. Cloudy color is due to impurities from dong beans or green beans, sweet potatoes, etc. Good vermicelli is made of long, non-sticky dong threads. If the vermicelli is easily broken when cooked, it will quickly become mushy. Vermicelli must be tightly tied or packaged with clear branding.
The best dong vermicelli will have a grayish color, not white. If you see the vermicelli is pure white or pale yellow, it means it is bleached or not made from dong. When buying, smell it to see if the vermicelli is fragrant without any strange musty smell. Good dong vermicelli should be dark gray and look clean without any dark spots.
Choosing good dried bamboo shoots:
For good dried bamboo shoots, you will see many nodes and short distances between the nodes. Old bamboo shoots will have long distances between the nodes.
A thick slice of bamboo shoots will be crispy and delicious when cooked. Thin bamboo shoots are tough and fibrous, not crispy.
The color of bamboo shoots that are not treated with chemicals will be light yellow or ivory. When buying, lift it up and feel it firmly, with small bamboo veins. If the bamboo shoots are dark yellow and glossy, it means they are sulfur-dyed to prevent mold.
Smell the bamboo shoots, and if they have the smell of fresh bamboo, it means they are good. If they have a rotten smell that spreads to the nose, it means the bamboo shoots contain sulfur. You should avoid buying bamboo shoots that have been finely shredded because they will contain many tough fibers, making it difficult to distinguish between good and poor quality.
To make bamboo shoots delicious and safe, soak them in clean water or rice water for at least 1 day. Then boil them in water at least 2 times, remembering to open the lid before cooking.
Choosing good shiitake mushrooms:
Good shiitake mushrooms are those with cracks that are neither too big nor too small. The mushrooms must have a thick cap and a fragrant smell. The size should be just right, not too big, and the color of the mushrooms should be rich, not pale. The mushrooms should not be soft or broken. Observe the mushrooms for any signs of mold, black spots, or abnormalities.
If the mushrooms have a strange smell and do not smell fragrant, do not take them.
Choosing good wood ears:
There are black wood ears and white wood ears, and there are thick and thin wings. Wood ears with thick and dark wings are better than wood ears with thin wings. You should hold the wood ears up, squeeze them, and let them go. Good wood ears will bounce back. If the wood ears are soft and stick to each other without rebounding, they are not good mushrooms. Observing the front and back of the wood ears, if you see black spots or white stains, do not buy them. When soaked, if the wood ears become slimy, they are not good.
Before eating, soak the wood ears in cool water to let them naturally expand. Avoid soaking the wood ears in boiling water, as it will make them less delicious when cooked.
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