1、看色(se)(se)(se)澤:良質豆腐干(gan)(gan),呈乳白色(se)(se)(se)或(huo)淺(qian)黃色(se)(se)(se),有光(guang)澤;次質豆腐干(gan)(gan),比(bi)正常豆腐干(gan)(gan)的(de)顏色(se)(se)(se)深;劣質豆腐干(gan)(gan),色(se)(se)(se)澤呈深黃色(se)(se)(se)略微發紅或(huo)發綠,無(wu)光(guang)澤或(huo)光(guang)澤不均(jun)勻。
2、看質(zhi)(zhi)地:良質(zhi)(zhi)豆腐干,質(zhi)(zhi)地細膩,邊角整齊,有(you)一定的彈(dan)性(xing),切開處擠壓(ya)不出水(shui),無(wu)(wu)雜(za)質(zhi)(zhi);次質(zhi)(zhi)豆腐干,質(zhi)(zhi)地粗(cu)糙(cao)(cao),邊角不齊或缺損,彈(dan)性(xing)差且(qie)易被(bei)折(zhe)粘,切口處可擠壓(ya)出水(shui)珠(zhu);劣質(zhi)(zhi)豆腐干,質(zhi)(zhi)地粗(cu)糙(cao)(cao)無(wu)(wu)彈(dan)性(xing),表面粘滑,切開時(shi)粘刀(dao),切口擠壓(ya)時(shi)有(you)水(shui)流出。
3、嘗味(wei)(wei)(wei)(wei)道:良質(zhi)(zhi)豆腐(fu)(fu)干,具(ju)有豆腐(fu)(fu)干特有的清(qing)香氣味(wei)(wei)(wei)(wei),無其他異味(wei)(wei)(wei)(wei),滋味(wei)(wei)(wei)(wei)純正,咸淡適口;劣質(zhi)(zhi)豆腐(fu)(fu)干,有餿味(wei)(wei)(wei)(wei)、腐(fu)(fu)臭味(wei)(wei)(wei)(wei)、酸味(wei)(wei)(wei)(wei)、苦澀味(wei)(wei)(wei)(wei)等(deng)不良滋味(wei)(wei)(wei)(wei)。