What is Fat Choy?

Fat Choy are blue-green eyelashes that look like black human hair and are used as a ingredient in Chinese cuisine. Also known as nostoci flagelliform, This unicellular algae is a type of photosynthetic bacteria that grow on Earth. It primarily grows on the Gobi Desert on the Qinghai plateau, but can also be found in dry areas of other countries. It is reminded of the appearance of steel and is associated with happiness in Chinese culture, because it sounds quite similar to the form of greeting that wants another prosperity. As a result, it is consumed in large quantities during the Chinese New Year. This contributed to its popularity in Chinese cooking, although its nutritional value remains dubious. Fat Choy is used in many meals as an alternative to the nudel for a while before it can be cooked. Once soaked, it acquires the texture of very fine vermicelli and absorbs the tastes of the liquid into which it is cooked. When it is stored in a airtight package, it remains edible for up to a year.

This cyanobacteria is found in its natural environment as gelatin colonies and grows very slowly. It creates matricity growth on topsoil and is decisive for the health of grassland and dry countries in which they live because they protect them from erosion. It is one of the oldest unicellular life forms and releases oxygen to its surroundings. This bacterium, which contains numerous fibers covered with glowing, which helps it to maintain water and remain hydrated, adapted to doing well in the most inhospitable environments on very small water.

The non -essential harvest of this earthy algae has led to the fact that huge areas of soil have become deserts. Seriously, soil takes approximately two to three years to recover, as the harvest process destroys all surface vegetation. Some countries have taken great steps to reduce harvest, which increased its price and made it a valuable commodity on the black market. The Chinese Government in 2000 has bannedand harvesting, processing and sale FAT CHOY.

difficult material to obtain, some retailers falsify it by strands made from other starchs. The original Choy fat has a dark green color; But the folded springs look black. One way to determine the quality of the product is to cook it in water. While the real thing costs more than half an hour of cooking in the water, the adulterated choy fat will disintegrate quickly. The falsified springs also turn black when they are treated with iodine and can be identified under the microscope relatively quickly as fake.