1、看色(se)澤:良質豆腐干,呈乳白色(se)或淺黃色(se),有光澤;次質豆腐干,比(bi)正常豆腐干的顏色(se)深;劣質豆腐干,色(se)澤呈深黃色(se)略(lve)微(wei)發(fa)紅或發(fa)綠,無光澤或光澤不均勻。
2、看質(zhi)(zhi)地(di):良質(zhi)(zhi)豆(dou)腐(fu)(fu)干,質(zhi)(zhi)地(di)細(xi)膩,邊角整齊,有(you)一定(ding)的彈(dan)(dan)(dan)性,切開處(chu)擠(ji)壓(ya)不出水,無(wu)雜質(zhi)(zhi);次質(zhi)(zhi)豆(dou)腐(fu)(fu)干,質(zhi)(zhi)地(di)粗糙,邊角不齊或缺損,彈(dan)(dan)(dan)性差且易被折粘,切口(kou)處(chu)可擠(ji)壓(ya)出水珠(zhu);劣質(zhi)(zhi)豆(dou)腐(fu)(fu)干,質(zhi)(zhi)地(di)粗糙無(wu)彈(dan)(dan)(dan)性,表(biao)面粘滑,切開時(shi)粘刀,切口(kou)擠(ji)壓(ya)時(shi)有(you)水流出。
3、嘗味(wei)(wei)(wei)道:良質豆(dou)(dou)腐(fu)干,具有(you)(you)豆(dou)(dou)腐(fu)干特有(you)(you)的清香氣味(wei)(wei)(wei),無其(qi)他異(yi)味(wei)(wei)(wei),滋味(wei)(wei)(wei)純正(zheng),咸淡(dan)適(shi)口;劣質豆(dou)(dou)腐(fu)干,有(you)(you)餿(sou)味(wei)(wei)(wei)、腐(fu)臭味(wei)(wei)(wei)、酸味(wei)(wei)(wei)、苦澀味(wei)(wei)(wei)等(deng)不良滋味(wei)(wei)(wei)。