How to make fresh potato flour vermicelli makes the texture a little hard

Method steps.

11. Potato flour noodles (also commonly used potato starch).

How to make potato vermicelli.

22.Alum.

How to make potato vermicelli.

33.Prepare two large basins of cool water.

How to make potato vermicelli.

Melt the noodles with 50g of cold water.

How to make potato vermicelli.

55.Then pour 800g of boiling water.

How to make potato vermicelli.

66.Mixed.

How to make potato vermicelli.

77.Add 1500g of dried potato flour noodles.

How to make potato vermicelli.

88.Mix the dough and form into a ball.

How to make potato vermicelli.

9.Tools for twisting vermicelli.

How to make potato vermicelli.

10.Then take a piece of dough and knead it into long strips.

How to make potato vermicelli.

11.Put it in the tool.

How to make potato vermicelli.

12.Tighten the lower part of the tool, put a little more water in the pot and bring to a boil, hold the tool on top of the pot and twist the vermicelli into the pot (the water in the pot should be on all the time).

How to make potato vermicelli.

13.After twisting, carefully sprinkle the vermicelli into the pot with chopsticks. How to make potato vermicelli after the noodles have completely floated up.

14.Scoop in the first basin of cool water.

How to make potato vermicelli.

15.Then take it from the first basin to the second basin (let the vermicelli cool sufficiently) How to make potato vermicelli.

16.In the second pot of flour can be used in the steps of the method of making potato vermicelli into a ball.

17.Twist the vermicelli in your hand like a thread.

How to make potato vermicelli.

18.Good results.

How to make potato vermicelli.

1919.The dished dough is placed on a frozen plate in the refrigerator, which can be used to make potato vermicelli.

2020.Achievement.

Step 2: 3. Scoop out 100 grams of potato flour and put it in a basin, add a little cold water and stir into a thick paste and stir well;

4. After stirring well, pour in the boiling water just off the fire, add water, and stir in a clockwise direction with a rolling pin;

5. Stir until it can be drawn, and the starch can be strong;

6. When the temperature drops to lukewarm, add the remaining starch, put in 1 egg white and knead it into a dough;

7. After loading the dough into the dumpling machine, turn the handle to press the vermicelli into the pot of boiling water;

8. Use chopsticks to stir up the pressed vermicelli and quickly scoop them into cold water;

9. After making all the vermicelli in turn, the finished vermicelli can be divided into small portions and put into a fresh-keeping bag and put in the refrigerator.

How do you make vermicelli from potato starch? Make potato vermicelli at home, white transparent tendons!

Potato starch is boiled in a pot and matured to become transparent, then put it in a colander and leak into a pot of boiling water to make vermicelli.

Potato vermicelli is done by putting the starch and the dough is not too hard and resting. Prepare a large pot to boil water, use an eye-lined container (pot ti) on the top of the pot, put the mixed noodles in ti, pat it with your hands, boil the leaked vermicelli in the boiling water and become transparent, and remove it to dry.

Potato starch to make vermicelli

Ingredients: 500 grams of potato starch.

One egg white.

A small spoonful of edible salt.

Steps to make homemade potato starch vermicelli.

Step 1: Dig out a spoonful from 500 grams of potato flour, about 50 grams, add cold water, stir until there are no dry particles, the amount of cold water can melt the powder, and add a small amount many times.

Step 2 Bring water to a boil, add it to the upper prepared basin in batches, stir it in one direction with a rolling pin, and stir it into a transparent paste.

Step 3 Let it dry for a while, pour the remaining starch into the upper part, then pour the egg whites on top of the starch, sprinkle in salt, stir with dry powder, and then mix the whole dough.

Step 4: If the dough is soft, add some dry powder to it, knead it into a small agent, and put it into the machine where the noodles are pressed manually.

Step 5 At the same time, prepare the boiling water, the water must be boiled at the same time as the vermicelli is twisted, and the powder can be boiled and then taken out and put into cold water.

Step 6: Remove the powder from the cold water, which is very strong!

Step 7 also makes wide noodles, shabu-shabu can be eaten, directly roll out the mixed dough, cut it into wide strips with a knife and cook it in the pot.

Potato vermicelli does this:

Dry vermicelli washed, you can soak it in cold water for a while, or you can not soak it, depending on your patience in cooking vermicelli, heat the pan with cold oil, fry the hot pot base to make the fragrance and red oil, add star anise and spicy skin, ginger slices to burst the fragrance, (if there is no hot pot base, you can add some bean paste is also good), add potato pieces and quickly stir-fry evenly, stir-fry for a few more minutes. Stir-fry the dried vermicelli evenly, the soup must cover the vermicelli, so that the vermicelli can absorb the soup and become delicious, add salt and stir-fry evenly, you can add a pot lid and simmer for a few minutes, so that the potatoes and vermicelli are cooked quickly and taste good. 1. Prepare 50g of potato starch, 50g of water and 50g of homemade potato starch, and add 30g of cold water.

3. Use chopsticks to stir the starch and cold water evenly to form a thin soup-like starch water. 4. Pour 100 grams of cold water into the pot and bring to a boil over high heat. Boiling hot water immediately into the stirred starch water.

5. Stir quickly with a rolling pin while pouring boiling water in one direction. 6. Until the thin soup-like starch water is stirred into a transparent paste, slightly tough, and the rolling pin can be lifted to see that the paste starch can be drawn. 7. Add 250 grams of dried potato starch to the stirred starch paste while hot.

8. Prepare an egg and strain out the egg whites for later use, and pour the egg whites into the dry starch. 9. Add 1 4 teaspoons of salt, mix the starch paste, dry starch, egg white and salt together and form a smooth dough. 10. Prepare the tool for making potato vermicelli and open the lid on the tool.

11. Grab a handful of potato dough and stuff it into the hole in the middle, and as the handle rotates, the potato vermicelli is squeezed out. 12. Put enough cold water in the pot and bring to a boil, bring the water in the pot to a boil, move the tool to the top of the pot, and let the squeezed potato vermicelli flow into the pot while squeezing. 13. The potato vermicelli boiled to the pot floats on the surface of the water, drain the potato vermicelli with a colander and remove it, immediately put it into a basin of cold water, and repeat several times to make the potato vermicelli too cool.

14. Potato vermicelli that is too cold can be mixed cold and can be made into stew.

Prepare the ingredients: potato flour, tofu skin, lettuce, ham sausage, seaweed, shallots.

Shred the tofu skin, cut the lettuce into sections, shred the seaweed, cut the shallots into sections, cut the ham sausage into slices, and put it on a plate for later use.

Add cold water to the pot, turn on high heat, bring the water to a boil, and put the potato flour in the pot to cook.

Blanch the tofu skin and lettuce in the pan for two minutes.

Put the potato flour, tofu skin, lettuce in a bowl and add some soup.

Put the seaweed, shallots, and ham sausage into a bowl, add salt, chicken essence, spicy powder, pepper, and oil and chili peppers, stir well and serve.

Diagram of the finished potato flour.

Dried potato vermicelli is a local specialty with a soft and glutinous taste, and the preparation and cooking method are very simple. Cooking by following these steps can make the potato vermicelli boil soft and glutinous: Ingredients:

Dried potato vermicelli 100g water Appropriate amount: 1Prepare a large bowl of water and soak the potato vermicelli in water for 30 minutes to allow the potato vermicelli to soften naturally.

2.Remove the soaked potato vermicelli and gently shake it with your hands a few times to remove any excess water from the surface. 3.

Pour the potato vermicelli into the pot and pour enough water to cover the potato vermicelli. 4.**After boiling, turn down the heat and cook slowly, stirring constantly, otherwise it will be easy to stick together.

5.After about 5-8 minutes, the potato vermicelli will gradually become soft, and you can gently pick it with chopsticks to see if it is cooked. 6.

Finally, wash the boiled potato vermicelli with water, and wash it with cold water, which can not only remove the residual temperature, but also better maintain the toughness and taste of the potato vermicelli. Notes:1

The potato vermicelli should not be soaked for too long, otherwise it will be too soft and become mushy when cooked. 2.Stir constantly during the cooking process to avoid sticking.

3.After cooking, wash with cold water in time, otherwise they will stick together. 4.

After cooking, you can make different dishes with meat, tofu, vegetables, and other ingredients.

Fried potato vermicelli].

Ingredients: Green vegetables, carrots, potato vermicelli, eggs, sausages, garlic, shallots, cooking oil, salt, chicken essence, light soy sauce, oyster sauce, chili oil.

Production steps] 1. First prepare the main ingredients, prepare a bag of potato vermicelli, a small handful of greens, and a carrot. Then prepare the main side dishes, two eggs, one sausage, and one shallot. Now that the ingredients and side dishes have been prepared, let's start preparing the seasonings, three cloves of garlic, an appropriate amount of edible salt, an appropriate amount of chicken essence, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, an appropriate amount of chili oil, and an appropriate amount of cooking oil.

The ingredients, side dishes, and seasonings are all ready, so let's start processing and cooking.

2. Put the prepared potato vermicelli into a large basin, the large basin is best to put the potato vermicelli intact, if you can't put it in, we can use a pair of scissors to cut the vermicelli, to ensure that the water we add can not pass the vermicelli. After the vermicelli is put in **, we pour hot water that has not been used in the vermicelli, and then soak it, and after soaking, put it aside first, and the time is about 20 30 minutes.

3. Next, let's process all the onions and garlic, cut the shallots into chopped green onions and put them in a bowl, and cut the garlic into minced garlic and put them in a bowl. Then beat the two eggs and set aside. Prepared sausage, let's cut it into strips with an oblique knife, and the strips should be slightly thinner.

Wash and peel the prepared carrots, then cut them into shreds, then put them in a bowl and set aside. After washing the greens, cut them into small pieces with an oblique knife and put them in a bowl for later use.

4. After all the ingredients and side dishes are processed, the next step is to start cooking. First of all, let's fry the eggs, pour oil into the pan, pour in the egg liquid after the oil is hot, fry it into small pieces, and then put it out and put it in a bowl for later use.

5. Continue to burn the oil, put the chopped green onion and garlic in and stir-fry, and then put the sausage in and stir-fry, after the stir-frying, we put all the prepared side dishes in, keep stir-frying, and fry until all kinds of side dishes are broken, and then put all the vermicelli in, after the vermicelli is put in, we have to keep stir-frying, because the vermicelli is easier to paste the pot.

6. After stir-frying the vermicelli for about a minute, let's add eggs, a little edible salt, a little chicken essence, a little light soy sauce and oyster sauce, plus chili oil, the amount of chili oil must be added according to your own taste and the taste of your family, don't add too much, and then continue to stir-fry, keep stir-frying, during which if the pot is too dry, add a little water, stir-fry until the vermicelli is cooked, and the flavor can be out of the pot.

Tips] 1. The vermicelli must be soaked for 20 to 30 minutes, and hot water should be used, but it is best not to use boiling water, after soaking, it is easier to fry.

2. Vermicelli is easier to paste in the pan, so you must keep stir-frying when frying.

Preparation of potato vermicelli.

1.Potato flour noodles (also potato starch that we commonly use).

2.Alum. 3.Prepare two large basins of cool water.

Melt the noodles with 50g of cold water.

5.Then pour 800g of boiling water.

6.Mixed. 7.Add 1500g of dried potato flour noodles.

8.Mix the dough and form into a ball.

9.Tools for twisting vermicelli.

10.Then take a piece of dough and knead it into long strips.

11.Put it in the tool.

12.Tighten the lower part of the tool, put a little more water in the pot and bring to a boil, hold the tool on top of the pot and twist the vermicelli into the pot (the water in the pot should be on all the time).

13.After twisting, carefully sprinkle the powder into the pot with chopsticks. Wait until the noodles are completely floating.

14.Scoop in the first basin of cool water.

15.Then take it from the first basin to the second basin (let the vermicelli cool sufficiently)16In the second pot and the loss of powder can be used in the process of coiling into a ball.

17.Twist the vermicelli in your hand like a thread.

Good results.

19.The dished dough can be placed on a frozen plate in the refrigerator before it is not covered.

20.Achievement.

Ingredients: potato vermicelli, cabbage, celery, sweet noodle sauce, green onion, dried chili, salt, chicken essence Method: 1. Pour the potato vermicelli and dried chili pepper into warm water respectively and soak until soft.

2. Pour oil into the pot and fry chopped chives; Add the celery and bok choy to the pan and stir-fry. 3. When the dish is cooked, pour in the soaked soft potato vermicelli, add an appropriate amount of sweet noodle sauce (according to personal taste) and a little salt when the acacia is feasted, and then stir-fry evenly. 4. Pour a little boiling water into the pot and simmer for a while.

5. The vermicelli is cooked, and a little chicken essence can be added before cooking.

Ingredients: appropriate amount of broth, baby greens, shredded kelp, mushrooms, shiitake mushrooms, tofu skin, coriander, vegetarian balls, etc.

Condiments: salt, chicken essence, monosodium glutamate, chili pepper.

Step Method.

Step 1 of the potato flour preparation:

Wash the casserole, put an appropriate amount of various dishes in the casserole, pay attention, the dishes should not be too much, if the dishes are too much, the potato flour will not be displayed. But the dish should not be too little, if the dish is too small, the potato flour is too much, it will make people uncomfortable to eat. Place the dish in a casserole, followed by an appropriate amount of potato flour.

How much potato flour to put in depends on the size of the casserole you use, it must be moderate, otherwise, when the casserole is heated, the soup is boiled, and the potato flour is floating on the surface, and there is too much potato flour and it will overflow out of the pot.

Step 2 of the potato flour preparation:

After putting the vegetables and potato flour into the casserole, add the appropriate amount of salt, chicken essence, monosodium glutamate, chili pepper and other condiments.

Step 3 of the potato flour preparation:

Add the appropriate amount of stock to the casserole. Note that the soup stock should not be added too much, preferably one centimeter below the mouth of the casserole. Add too much, and when the casserole is heated, the stock will overflow as the temperature rises. Add the amount of broth, and you have to control it yourself.

Step 4 of the potato flour preparation:

Put the soup casserole on the fire, and be careful to turn off the heat when a lot of bubbling around the casserole starts to boil, and don't wait until the stock is completely boiling. Because the casserole is heat-concentrating, when the stock in the casserole is not completely boiled, serve the pot, and when it is served, use the residual heat on the casserole to just bring the stock to a complete boil. If you wait for the stock in the casserole to boil completely before serving the casserole, the stock in the casserole and the potato flour floating on top will overflow.

Step 5 of the potato flour preparation:

On the top of the casserole, sprinkle in some coriander, add a few vegetarian balls, and this spicy potato flour dish is ready.