I heard from some friends that a green bubble is more likely than a red bubble. Personally, since it's hard to say, it's better to buy a better one, and the more expensive one should be safer. Tell me how to choose some raisins.
The quality of raisins is mainly identified from four aspects: particle size, dryness, color and taste.
Take big grain, strong gluten and soft glutinous rice as the top grade; Tender, small and flat are all flawed.
After the grip force is released, the particles quickly disperse into dryness, which are wet and adhered to each other. After the grip force is released, the particles break too wet, and the surface is covered with sugar and oil.
The color depends on different varieties. The appearance of green raisins needs a little icing. The icing is removed with the tongue, and the color is crystal green and transparent, not dark yellow. The appearance of red raisins also has a slight frosting, and it is purple and translucent after removing the frosting. If it is tan or dark brown, the quality is slightly inferior.
It tastes sweet and fresh, not sour or astringent. Those that smell of fermentation have gone bad.
Good quality raisins: soft texture, thick meat, dry, sweet and rich in sugar, which can be expressed in a series of colors from turquoise to light brown. ?
Sub-quality raisins: the texture is hard, the meat is not thick, the color is dark, and the sweetness is light. ?
Inferior raisins: fuzzy texture, containing a lot of impurities such as sediment, moldy, moth-eaten, and smelly.