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如何挑選品質好的黑金剛花生

▲ 上圖為 2013 夏收的花生,台灣每年五,六月採收,外殼顏色較暗,觸感極乾燥,如果沒有對比色差,幾乎無法分辨,剛炒熟時很香,但是放過一段時日後,會有一點點氧化油的味道,吃起來容易上火,因為已經存放五,六個月了,很乾燥,已經沒有黑金剛花生特有的甜,網友們應儘量避免買到這種存放過久的花生.

▲ 上圖為 2013冬收的花生,台灣每年11,12月採收,顏色很白,特徵是外殼有種泥土的酥滑感,剛採收曬乾後,有些不是很乾,炒熟後,香氣不是很夠,所以有些客人會反應花生不夠脆,有點軟,其實黑金剛花生迷人的地方就是吃起來不易上火,而且品質好的有種淡淡的甜,食後有回甘之覺,如果炒得夠脆,一些殼較薄的花生容易有點焦苦味,吃起來易上火,這樣就喪失它的特有的風味了.乾花生會隨著存放時間更久而更加乾燥,香味越來越香,但是會甜味會漸漸流失.
如果家裡買的花生忘記吃,而有點軟,於有效期內,可以用微波中火45秒,請注意勿過火會苦掉,待冷卻後再放入包裝袋內封存,口感又會變香脆,但這時甜味會有點喪失,如果有股回鍋油的味道,請勿食用,已經壞了.
並不是每一家的花生都好吃,種植黑金剛花生沒有經驗的農民很容易種出當有機肥的花生,口碑相對重要,台灣大都是小農,一位農夫如果管理2甲地花生田,可能要切成4,5塊地種植,但是並不保證每一塊地的花生都有相同的品質,所以消費者買到的花生可能有些好吃,有些就相對差一些了.

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