But now, there are few such businessmen in the village. Most people go to grain and oil stores that sell rice, just like in the city.
In recent years, rural e-commerce has developed rapidly, and rice is also a good commodity for e-commerce. This is understandable. However, both rural people and urban people are most afraid of buying rice from old rice, that is, rice that was not planted in those years and stored in old age. Merchants also know what people are worried about, so there must be a "new rice of the year" in the advertising language. So how can we identify the new era of rice? There are three main methods, namely, seeing, smelling and tasting. Let's talk about it separately.
First of all, look
Generally, if it is new rice planted that year, the color of this rice is very different from that of old rice. The color of new rice is almost transparent with a subtle jade color. Moreover, immature rice grains are easy to appear in this one. This semi-mature and semi-immature rice grain is blue in color, which is what we call "green waist rice". Moreover, there will be no such green waist rice in the old rice, and there will never be such blue rice grains in the old rice.
In addition, it can be seen from the eyes of rice. What do you mean by "eyes"? It's about the germ of rice. This place, Xinmi and Laomi are also very different. Mainly because of the different colors, the color of new rice is either milky white or light yellow. Old rice, on the other hand, is dark and can be distinguished at a glance. This color is mostly brown, which is very different from new rice. As long as you buy rice with snacks, it is still easy to tell.
This is to distinguish colors with your eyes and then smell them. Sometimes you can't be sure just by looking at it, so you will add smell. Some rice sellers will find it ridiculous to see someone smelling their rice. They think that these people can't smell the difference between new rice and old rice, and some people can't smell it or smell it wrong, but this smell can really distinguish the difference between new rice and old rice.
Second, the smell
Speaking of this taste, we must first know what the taste of new rice is, what the taste of old rice is, and what is the difference between them. Only by knowing this can we smell the new and old rice, instead of pretending to scare the rice seller. Most of them will not be scared, and their psychological quality is excellent. Holding old rice, staring at the new rice, is what they often do. Therefore, you must be able to smell and distinguish the taste.
Mi Xiang, some people call Mi Xiang, is actually fresh Mi Xiang. This fragrance will not last long, but will fade with the passage of time, so this fragrance is a key to distinguish new old rice.
For example, the fragrance of our new rice is very strong, while that of old rice is very weak. Like old rice, this fragrance will disappear completely after it has been put for more than a year. If you grab it and put it under your nose, you will only smell the smell of old rice bran, which is not sticky with the fragrance.
I looked at it and smelled it before I tasted it. This is a bit difficult, because we can't bring a rice cooker and cook a pot on the spot when we buy rice, so we can only taste it at home after we buy it.
Third, the taste.
I don't know if you have noticed, but some people are often annoyed by steamed rice. Why? Because eating other people's steamed rice is soft and fragrant, I steamed it when I got home. It tastes hard and chewy. After cooking this kind of meal, many people will feel that they put less water, so they will put more water next time, but it will only be sticky and still taste so hard, so they complain that the rice they bought is not good, not soft at all, and not delicious.
Actually, most of them were bought in old rice. We saw that the new rice was quite dry, but in fact, there was some moisture in it. Correspondingly, the water content of new rice itself is very high, and it is very soft, waxy and fragrant after steaming. But the water in this old rice has evaporated, and the water content is very low, which will harden when steamed. This hardness cannot be compensated by adding more water. If you add too much water, it will only increase the viscosity of rice, and the taste is completely different from that of new rice.
Written at the end: These are the three ways we can distinguish between old rice and new rice. They are not the knowledge in textbooks, but some small experiences accumulated in life. Experience comes from life, and of course it also applies to life. When we buy rice, we should pay more attention to it. Don't spend money on new rice, buy old rice. This is not only a waste of money, but also an important thing.
For a northerner, such as black sister-in-law, I am not very interested in eating rice, but it does not affect summing up experience. Rice is also one of the staple foods in China, but rice is different from wheat, which is ground into powder and then processed, and rice is eaten directly in the mouth, so the difference between rice is very big. The difference here is not only the taste, but also the consideration of health and price. I hope everyone can learn to distinguish and use it in life.