How to make vermicelli, how to make your own

The vermicelli is so delicious that I ate several bowls of rice.

First, manual processing.

1.Paste: Take moistened starch with a water content of about 45 to 50%, slowly add cold water about twice the amount of flour, and stir constantly with a wooden stick.

At the same time, add 3 thousandths of alum to the moistened starch. Alum can increase the toughness and elasticity of vermicelli, and also has antiseptic and hydrophobic effects, making the product less susceptible to moisture absorption.

2.Molding. Use a powder spoon to take a little powder paste and place it in a rotating disc, which is a shallow disc made of copper or tin, about 20 cm in diameter and slightly convex at the bottom.

After adding the paste, float the pot on the boiling water in the pot and turn the pot by hand so that the paste is evenly spread from the center of the bottom of the pot to all sides under the action of centrifugal force. At the same time, it is heated and gelatinized according to the shape and size of the bottom of the rotating pan. When there are no white spots in the center, take them out of the side plate, put them in clean water, cool them for a while, and then take out the formed vermicelli and put them in clean water to cool.

3.Stand to dry. Soak the vermicelli in an acidic slurry for starch for 3 to 5 minutes to remove part of the pigment and surface stickiness and increase the shine.

If possible, it can also be smoked with sulfur, so that the effect of mildew, bleaching and mothproofing will be better. After the vermicelli is soaked in pulp or sulfur fumigation, spread it on the bamboo curtain with clean straw to dry, and turn the noodles over once so that both sides are evenly dried.

Mechanized machining.

1.Required equipment: vermicelli machine (including pulp mixer, host, cutting machine) process: raw material selection - slurry mixing - feeding - fast steaming - slow steaming - cooling - vermicelli separation - vermicelli cutting - vermicelli forming - packaging.

2.Production method: material selection:

High-quality starches such as potato starch, sweet potato starch, etc., can be used to make vermicelli. The selected high-quality starch is weighed, mixed with water in proportion, and stirred into a pulp in a pulp mixer. When processing dry starch, pay attention to fully moistening the starch, and the rotation speed should not be too high.

Generally, it is controlled at 1000 rpm, which is the best time.

4.Fast steaming and slow steaming: The slurry enters the high-temperature and fast-steaming section in the steamer under the operation of the conveyor belt, and enters the slow-steaming section after rapid shaping.

7.Drying. It can be dried naturally or tumble dried. Sun-dried taste is generally not as good as natural drying, but it is more hygienic.

Steps to make your own vermicelli (sweet potato vermicelli):

Main ingredient: sweet potato.

The first step is to buy a large bag of fresh sweet potatoes from the market, then wash them and peel off the sweet potatoes for later use.

The second step is to cut the sweet potato into a small shape, after all the cuts, put a part of it into a chusher first, add an appropriate amount of water, and beat the sweet potato into sweet potato puree.

The third step is to pour the sweet potato puree into a large basin, then take out a clean gauze, use gauze to skim the sweet potato puree, and squeeze out the water, so that you get starch water, and put the dried sweet potato puree aside, which is still useful.

The fourth step, add water to the squeezed sweet potato puree again, stir evenly and squeeze out the starch water again with gauze, the same operation needs to be repeated 3-4 times, when the water is getting clearer and clearer, the starch value of the sweet potato puree is all taken out, and the sweet potato puree can be discarded.

The fifth step, let the starch water that has been omitted out stand for a night, let the starch sink to the bottom, pour out the water the next day, stir the white starch, add water again, after 3 hours of precipitation, pour out the water again, the shallower the sweet potato water, the better the starch made, the last step, take out the white starch to dry, after drying, we get the edible starch, and it will not be bad for how long it is stored.

Sixth, if we want to make sweet potato vermicelli, we can leave some wet starch down, put water and stir it into starch water, and then we have to prepare another ingredient and take out the sticky rice noodles for later use.

The seventh step, add a drop of cold water to the sticky rice flour, pour it into the pot and boil over low heat, stir while cooking, so that the rice milk will become rice paste, and then put the starch water in, stir evenly, when there is no water in it, pour it into a plastic bag, cut a small hole at the bottom of the plastic bag to let the confusion slowly seep out.

The eighth step, before that, boil the water in advance, after the water boils, slowly squeeze the rice cereal into it, and cook the sweet potato vermicelli on high heat throughout the whole process.

The ninth step is to adjust the sauce of a hot and sour powder, add balsamic vinegar, minced garlic, light soy sauce and a little salt, chili oil, and then blanch a green vegetable in the powder, so that the hot and sour powder is made, and it can be eaten when it is fished out, and the muscles are smooth.

The cost of making vermicelli with red signature is low, and the economic benefits are high, usually 100 kg of fresh sweet potatoes can produce 20 kg of starch, and 13 to 14 kg of vermicelli. Its economic benefits can be improved by about 3 times higher than that of imitation. Processed sludge. It is also a good feed for pigs.

Method 1Choose a good block: the sweet potato with dry potato, a large area, and sandy soil on sunny slopes has a high flour yield.

2.Preparation of slurry: grind the washed potato pieces into slurry, then add water to the slurry while stirring and filtering, after precipitation for 12 hours, pour out the upper slurry water, then add water (100 kg of sweet potatoes add about 100 kg of water), stir fully, and filter twice with a fine sieve, remove the water after precipitation, and then put it into a cloth bag to drip dry the water, take out the wet starch and cut it into small pieces to dry.

3.Dough: Mix the dry starch into a paste with hot water, 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.

4.Leakage: Put the adjusted dough into a colander (the diameter of the leaky eye is 1 mm, about 40 cm away from the water surface of the kettle), and then pat the dough evenly to make it into strips from the colander into the water pot, and it will become vermicelli when it encounters heat solidification.

The water is boiled but not boiling (the water temperature is kept at around 97) to ensure that the vermicelli is not easy to break.

5.Cooling: Use a dry bamboo pole to pick up the vermicelli floating in the pot, put it in cold water to cool, wrap the cooled vermicelli into a bundle with a bamboo pole, soak it in sour pulp for 3 4 minutes, remove it and cool it thoroughly, and then rinse it with water to prevent the vermicelli from sticking to each other.

6.Drying: The vermicelli soaked in water can be hung on the bamboo pole and dried evenly, and the finished product can be packaged for sale.

Sweet potato automatic feeding and potato washing machine. Sweet potato refiner. Powder off-machine, multi-layer overconsideration, spiral backlog separation, sweet potato residue basically does not contain water, and the starch extraction rate is high.

Mainly with sweet potatoes (sweet potatoes).Potato (potato)Pueraria. Legume. Starch can be processed from corn and the like.

You can make vermicelli with sweet potatoes or potatoes, or even corn, which can be used, and then some fixed machinery and equipment can be used in accordance with some prescribed processes.

How to make vermicelli Vermicelli Vermicelli is generally um starch, sweet potato starch or potato starch after zero precipitation, after you go through the vermicelli machine to beat it out, put it in a cool place to dry, and then cut it with the baby, and then dry it, put it in a bag, and then make it into vermicelli, the main vermicelli is generally made of sweet potato flour or potato starch.

Go over and rub the red husband, make it into a powder, stir the powder with water and then use Hu Lou Piao, make an eye, leak into the pot below, the pot is boiling water, and the noodles will be cooked immediately, and the noodles will be hung on the noodles with a wooden collapse. When it dries, it's vermicelli, and that's the process.

If you want to make vermicelli, of course, you use that flour and then mix some tapioca flour with milk and drink it together.

The first thing to do is to make use of potatoes. Or sweet potatoes. Boil out the starch and then form it. The shape of the vermicelli, two races will do.

The process of making vermicelli is very complicated, and it needs to be done systematically.

Cut the vermicelli into a basin, pour boiling water, soak for 30 minutes or cook for 5 minutes, cut the onion from the middle, then cut into thin strips, break the bulk plate for later use, cut the green pepper from the middle after removing the stem, cut it into long sections after removing the seeds, and then change the knife to cut into thin strips, peel the carrot and slice it with an oblique knife, and then change the knife to cut into thin strips after stacking it neatly, and beat 3-4 eggs into the bowl.

In fact, there are a lot of sweet potatoes and potatoes that can be made into flour, and the noodles are relatively close, and the taste is relatively delicious.

With the improvement of people's living standards, the consumption of sweet potato vermicelli is also increasing. But there are also some fake and shoddy sweet potato vermicelli on the market, some of which are even harmful to health. Some sweet potato vermicelli is adulterated with other raw materials, some use edible gelatin instead of starch, and some are unqualified in terms of production hygiene.

These are all things that consumers should pay attention to when making a purchase. There are sweet potato vermicelli production in the north and south of China, Sichuan, Jiangsu, Anhui, Henan, Hebei and other places have been rich in sweet potato vermicelli since ancient times, especially the sweet potato vermicelli produced in Sichuan is more famous. This kind of vermicelli is completely made of traditional production technology, full of sweet potato raw materials, made with deep underground spring water, without adding any additives, it is a rare pure natural green food on the market, and is deeply loved by customers.