1、看色澤:良(liang)質(zhi)豆腐干(gan),呈乳白色或(huo)(huo)淺黃色,有光(guang)(guang)澤;次質(zhi)豆腐干(gan),比正常豆腐干(gan)的顏色深(shen)(shen);劣質(zhi)豆腐干(gan),色澤呈深(shen)(shen)黃色略微發(fa)紅或(huo)(huo)發(fa)綠,無光(guang)(guang)澤或(huo)(huo)光(guang)(guang)澤不均(jun)勻。
2、看質(zhi)(zhi)地(di):良質(zhi)(zhi)豆(dou)腐(fu)干,質(zhi)(zhi)地(di)細膩(ni),邊角(jiao)整(zheng)齊(qi),有(you)一定的彈(dan)性(xing),切開處擠壓(ya)(ya)不出水,無雜質(zhi)(zhi);次(ci)質(zhi)(zhi)豆(dou)腐(fu)干,質(zhi)(zhi)地(di)粗糙,邊角(jiao)不齊(qi)或(huo)缺(que)損(sun),彈(dan)性(xing)差且易被(bei)折(zhe)粘,切口(kou)處可擠壓(ya)(ya)出水珠;劣質(zhi)(zhi)豆(dou)腐(fu)干,質(zhi)(zhi)地(di)粗糙無彈(dan)性(xing),表面(mian)粘滑(hua),切開時(shi)粘刀,切口(kou)擠壓(ya)(ya)時(shi)有(you)水流出。
3、嘗(chang)味(wei)(wei)道(dao):良(liang)質豆腐(fu)干,具有豆腐(fu)干特有的清香氣味(wei)(wei),無其他異味(wei)(wei),滋(zi)味(wei)(wei)純(chun)正,咸淡適口;劣質豆腐(fu)干,有餿味(wei)(wei)、腐(fu)臭味(wei)(wei)、酸味(wei)(wei)、苦(ku)澀味(wei)(wei)等不良(liang)滋(zi)味(wei)(wei)。