How to bundle and roll sweet potato vermicelli, the production process of sweet potato vermicelli

Wet, it is best to wet with steam in sleepy.

Sweet potatoes, sweet potato presses, cloths, glass bottles, colanders, chopsticks, bamboo poles, etc.

01 Wash a large amount of sweet potatoes and rinse them with water several times to avoid sand sticking to the skin of sweet potatoes; Put the rinsed sweet potatoes in the sweet potato machine and crush the sweet potatoes.

02 Sift out the residue of the crushed sweet potatoes with a cloth, and place a large square wooden bucket under the cloth to fill the water leaked from the cloth; After sifting, the barrel is allowed to stand for 12 hours, with the aim of allowing the sweet potato flour to settle; After 12 hours, the bucket is discarded and an appropriate amount of clean water is added to remove impurities, and this is repeated at intervals of several hours.

03 After leaving for 1 day, pour out the water, remove the sweet potato flour cubes, and wrap it in a hemispherical shape with the previous cloth (as shown in the figure below) to drip out the excess water.

04 Until the hemispherical sweet potato does not drip and is relatively dry, take it out of the cloth, squeeze it into powder with a glass bottle, and dry it to make vermicelli!

05 Pour the sweet potato flour into a large vat, add an appropriate amount of hot water to make a paste, and then stir while rinsing with boiling water. After about 18 minutes, the powder paste is transparent and uniform, and it is easy to be silked. The alum is first added in the powder, and then mixed with wet starch to form a lumpy, non-sticky, drawable, uniform and delicate soft dough.

06 Put the mixed dough into a colander (about 40 cm away from the water surface of the kettle), and then beat the dough evenly so that it flows into the colander from the colander into strips, and when it is heated and solidified, it becomes vermicelli. The water is boiled but not boiled (the water temperature is kept at around 97) to ensure that the vermicelli does not break easily.

07 Place a cold water tank next to the hot water pot, after the vermicelli is formed, use long chopsticks to clamp it from the hot water pot to the cold water tank, cool the vermicelli and remove it, wrap it into a bundle with a bamboo pole and put it away.

08 Finally, place the vermicelli on a long bamboo pole, and separate the wet vermicelli one by one before drying it in the sun (so that the vermicelli can dry faster), and it can be completely dried after 3-4 days in the sun, and the vermicelli can be bagged.

Here's how to make sweet potato vermicelli delicious:Ingredients: 30 grams of sweet potato vermicelli.

Excipients: a few green onions, 1 piece of ginger, 2 cloves of garlic, 3 dried chilies, 5 ml of oil, 2 grams of salt.

1. Soak the dried sweet potato vermicelli in warm water for half a day in advance.

2. Cut the dried chili peppers into rings. Ginger and garlic are finely minced.

3. Boil half a pot of water in a pot and bring to a boil.

4. After boiling, put the soaked sweet potato vermicelli and cook for 10 minutes.

5. After boiling, take out and put cold water to cool, then drain and set aside.

6. Stir-fry the dried chili pepper and ginger and garlic in a pot to bring out the fragrance.

7. Pour it down and stir-fry evenly. Saute over medium heat for 2 minutes.

8. A pinch of salt to taste.

9. Coloring light soy sauce in an appropriate amount. Stir-fry well. Change to lower the fire.

10. A little chicken essence is enough.

11. Finished product drawing.