想要做到好吃的涼拌黃瓜木耳，就要在挑選黃瓜的時(shí)候留意了。好的食材是一道菜最要害的因素之一。那么在挑選黃瓜的時(shí)候可以怎樣選呢？首要新鮮的黃瓜表皮的刺是小而密的，并且有刺，假如沒有刺就說明這個(gè)黃瓜現(xiàn)已老了。而刺小而密的黃瓜較好吃，那些刺大且稀少的黃瓜沒有黃瓜味。

If you want to make a good cold cucumber agaric, you should pay attention to the selection of cucumbers. Good ingredients are one of the most important factors in a dish. So how do you choose cucumbers? The main fresh cucumber skin thorns are small and dense, and there are thorns, if there are no thorns, it means that the cucumber is now old. Cucumbers with small thorns and dense thorns are better to eat. Cucumbers with large thorns and few thorns do not taste like cucumbers.

最好挑選體型細(xì)長(zhǎng)均勻的黃瓜，肚子大的黃瓜子比較多，所以最好挑選看上去細(xì)長(zhǎng)均勻且把短的黃瓜，口感會(huì)比較好。

It's better to choose cucumbers with slender and uniform body shape, and cucumber seeds with large stomach are more, so it's better to choose cucumbers with slender and uniform appearance and short taste.

另外，好吃的黃瓜一般表皮的豎紋比較突出，用手摸及用眼看都能覺察到。沒有什么豎紋的黃瓜不好吃。發(fā)綠、發(fā)黑的黃瓜比較好吃，淺綠色的黃瓜不好吃。個(gè)子小的黃瓜相對(duì)來說也是比較好吃一點(diǎn)的。

In addition, delicious cucumbers generally have prominent vertical lines on their epidermis, which can be detected by hand and eye. Cucumbers with no vertical stripes are not delicious. Green and black cucumbers are more delicious, while light green cucumbers are not. Small cucumbers are also relatively tasty.

而好的黑木耳是呈深黑色，有光澤，耳背呈暗灰色，無光澤，朵片完好，無結(jié)塊，干的黑木耳用手握易碎，無韌性，用舌輕舔無味。

Good Auricularia auricula is dark black, lustrous, dark gray back of the ear, no lustre, good pieces, no caking, dry Auricularia auricula with hands fragile, no toughness, licking with the tongue tasteless.

次質(zhì)的黑木耳主要是有雜質(zhì)，而劣質(zhì)的黑木耳就會(huì)是淺棕色的。有少量相互沾裹的拳頭狀木耳和薄片狀木耳。

Secondary Auricularia auricula is mainly impurities, and inferior Auricularia auricula will be light brown. A small amount of mutually enclosed fist-shaped fungus and thin-walled fungus.

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