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How do you make vermicelli?

Vermicelli is made of starch. Vermicelli is a common food, mainly made of starch. Starch is extracted from a variety of plants, such as sweet potatoes, potatoes, mung beans and so on. When making vermicelli, these starch-rich plants are first broken and extracted starch, and then through processing, such as water mixing, heating cooking, wire drawing and other processes, and finally made into vermicelli.

When the powder is leaking, hold the ladle in one hand, and after raising it, the other hand begins to strike the ladle evenly, and the noodles will continue to leak into the pot below. When the ladle is almost finished, the helper next to it will put another ball of noodles into the ladle to ensure the length of the noodles. After the vermicelli comes out of the pot, string it with a thin stick and put it on the shelf of the yard to control the water.

Vermicelli is mainly made of potatoes and sweet potatoes and other ingredients, after grinding and precipitation process, the formation of shredded dry food. In China, the production technology of vermicelli varies in different regions, resulting in different colors, ranging from yellow to grayish white, which can be divided into round, thin and wide strips according to their shape. Vermicelli is a starchy food with rice, beans, potatoes and miscellaneous grains as raw materials, which has a long history.

Generally, there are two ways to make vermicelli: hand-processed paste: take the damp starch with a water content of about 45-50%, slowly add it with cold water about 5 times the amount of powder, and constantly stir with a stick, while adding 3/1000 alum to the damp starch. Alum can not only increase the toughness and elasticity of powder skin, but also has the effect of anticorrosion and hydrophobic, so that the product is not easy to absorb moisture. Take shape.

Question 4: how are pure sweet potato noodles made? Coating molding powder strips process raw materials: refined sweet potato starch, water. Pulping: add water to 120% starch particles fully absorb water and swell 2 times, using closed pipeline high-speed homogenization treatment, so that starch short-time fusion, interweaving, activation to the starch granule state of fresh sweet potato, in order to ensure the overall reduction of the essential taste.

How to make vermicelli without alum

You can make vermicelli without alum. Here are the steps for making vermicelli: prepare materials: potato starch, mineral water bottle, water, boiling water. Add a small amount of potato starch to the bowl and add a small amount of cold water to thicken. Be careful not to add too much water. Mix it into a yogurt-like paste, then blanch it with boiling water and stir quickly to ensure evenness. After blanching and stirring well, begin to gradually add the raw potato starch and continue to stir.

You can make sweet potato noodles without alum. The formula of fresh potato noodles without alum is: potato starch 80 jin, cassava starch 20 jin, gluten source 0.6 jin, 50-55 degrees warm water 50-200 jin. Mix the gluten source with all the starch, paste 5 jin of starch with 5 jin of cold water, drain the noodles into a boiling water pan and cook them. After the noodles float up, fish in cold water to cool down, dry for 8-12 hours, soak, rub, drain, vacuum or seal the package.

You can make vermicelli without alum. Potato powder, starch and other materials can be used to make vermicelli at home, and alum, as a toxic food additive, is strictly forbidden to be added to food.

The method of making vermicelli

1. Generally, there are two ways to make vermicelli: hand-processed paste: take the damp starch with a water content of about 45-50%, slowly add it with cold water about 5 times the amount of powder, and constantly stir with a stick, while adding 3/1000 alum to the damp starch. Alum can not only increase the toughness and elasticity of powder skin, but also has the effect of anticorrosion and hydrophobic, so that the product is not easy to absorb moisture. Take shape.

2. Using the traditional process to make sweet potato noodles, there are mainly four steps: mixing noodles, leaking powder, fishing flour, hanging flour, each responsible for a process, each performing his own duties, busy from morning to night, except in the middle of meal time, busy all day, but because it is made by hand, the output of one day is not high. Mixing noodles is the first and most tiring process in making noodles.

3. Put the dough on a leaky spoon with a sieve, put it on a boiling water pan and gently press the dough with your hands. Stir the thin noodles after putting them into boiling water. When the vermicelli is to float, pick it up with a rod and put it into a cold water tank for cooling. after cooling, wrap it in bundles and soak in acid pulp for 3 to 4 minutes, pick it up and rinse with clean water; the washed vermicelli need to hang in the air; after 8 to 12 hours, the vermicelli will be ready.

4. Vermicelli is a kind of traditional Chinese food, which is made of sweet potato and potato after grinding and precipitation. The production method is divided into manual and mechanical methods. Manual production includes powder selection, thickening with ingredients, adding alum and noodles, boiling water leaking strips, cold bath drying strips and packaging.

5. Raw materials: sweet potato starch, boiled water and cold water. First, mix it with cold water in half of the sweet potato starch and stir to let it boil. Then add boiling water and stir at the same time. When the half of the sweet potato powder turns into a paste, start stirring the noodles, and then put the remaining half of the sweet potato powder in while stirring. Remember to stir hard. Wait until you pull it up with chopsticks and the batter slips off continuously.

6. Stir-frying is one of the easiest things to do. First, soak the sweet potato noodles in warm water until soft, then drain. Cool the oil in a hot pot, saute the minced garlic, then add the soaked sweet potato noodles, quickly stir and stir well. Add the right amount of salt, soy sauce and a little sugar to taste, sprinkle with chopped onions and serve. This method is simple and quick, and retains the original flavor of sweet potato noodles.