As the Lunar New Year approaches, families are busy stocking up on premium dry goods like mushrooms, sea cucumbers, and dried scallops. However, Edward warns that because dry goods often lack clear regulatory definitions, they can become a "gray area" for food safety. Low-quality products may carry risks such as excessive sulfur dioxide, chemical preservatives, or even aflatoxins—a potent carcinogen. To protect your family, mastering the "Look, Smell, and Touch" technique is essential.
When selecting dry goods, never judge them solely by their appearance.
Dried Mushrooms: Choose those with a light brown color, thick stems, and a natural, earthy fragrance. Avoid ones that feel soft or have a sour, musty odor, as this indicates high moisture or spoilage.
Dried Scallops: Avoid those that are unnaturally white (a sign of bleaching). Look for a natural golden hue and a fresh sea scent without any oily or rancid smell.
Sea Cucumber & Fish Maw: High-quality products should be bone-dry and produce a crisp, sharp sound when tapped. When held up to the light, fish maw should be translucent and free of blood streaks or black spots.
Pro-tip: Dietitian Liu suggests that with modern farming, fresh abalone is often a more affordable and safer alternative to traditional dry goods.
Many households habitually toss all dry goods into the refrigerator. However, Liu Huaiyou points out that refrigerators are humid environments teeming with various bacteria. Without proper vacuum sealing, cross-contamination is highly likely.
The Best Way: Store dry goods in airtight glass jars and keep them in a cool, dry, and dark place.
If Using the Fridge: You must use a vacuum sealer to remove all air, preventing condensation from causing mold growth inside the packaging.
The article emphasizes the "First In, First Out" (FIFO) principle. Many consumers buy in bulk due to sales, leading to ingredients sitting in the pantry for years.
Safety > Nutrition: Food safety is far more important than nutritional value. Expired oils or dry goods can develop invisible toxins that even high-temperature cooking cannot destroy.
The Mold Rule: If Nian Gao (New Year cake) or bread shows signs of mold, do not simply cut off the moldy part. Mold filaments (mycelium) often penetrate deep into the food long before they become visible on the surface.
A healthy New Year’s feast begins with conscious choices. Buy from reputable vendors, store items scientifically, and avoid the urge to hoard. By securing the first line of defense in food safety, you can truly enjoy the joy of a reunion dinner.
Video Link: https://www.youtube.com/watch?v=h-lBbhA7p5U
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