木耳是我们餐桌上最常见的一种食用菌,在我国分布广泛。不论产自何地的优质木耳,其特点都是一致的:色泽乌黑,耳面有光泽,耳背呈现暗灰色,朵片完整,干燥松散,杂质少,手感轻飘飘的,口尝无怪味。 木耳的搀假主要是为了增重,将好木耳放入盐、糖、硫酸镁等溶液中浸泡,煮制后捞出晾干,可使木耳增加重量50％以上。还有的人为了以次充好,用锅 Edible fungus is the most common edible fungus on our table, widely distributed in our country. No matter where the production of high-quality fungus, its characteristics are the same: black color, glossy ear, ears appear dark gray, duo complete, loose loose, less impurities, feel floating, taste tasteless. Adulteration of fungus is mainly for weight gain, the good fungus into the salt, sugar, magnesium sulfate and other solution soak, remove and dry after cooking, fungus can increase the weight of more than 50%. There are people in order to shoddy, with a pot