In the hot and sour noodle business, how to preserve the soaked sweet potato flour if it is not used

Vermicelli is an ingredient that our family often eats, because it has no special taste, so it can be paired with a variety of meat and vegetarian dishes, which can not only amplify the aroma of the dish itself, but also it can attract the soup and make the flavor more intense, and it can also increase the rich taste of the dish. Vermicelli usually has a smoother texture and is pleasant to eat, so many people like to eat vermicelli. Whether it is stir-fried, shabu-shabu, cold salad and so on, it is very good.

However, before making dishes, the noodles usually need to be soaked in water to soak them until they are soft before cooking, and sometimes the soaked noodles cannot be used up at one time, so how to keep them until the next day? Here are a few ways to do it.

If it's that kind of coarse sweet potato flour.

After soaking and not eating, the remaining part can be drained and put it in a fresh-keeping bag, and then put it in the refrigeration layer of the refrigerator, which can generally be placed for one to two days without spoiling, and then take it out to stew or fry or shabu when eating. If it is pure potato flour, it will not affect the taste too much, some people say that it will become powder, but in fact it will not, but it cannot be left for too long, it is easy to affect the taste, and it is easier to deteriorate. In addition, if you want to keep it for a longer time, you can also boil the soaked but not eaten vermicelli directly, so that you can kill the bacteria, and then seal and store it after it is cool, and put it in the refrigerator refrigerator, which is also feasible.

In addition, some people say that you can also seal the soaked vermicelli and put it in the freezer compartment of the refrigerator, but I have never tried this method, and I don't know if it will affect the taste of the vermicelli after it is frozen, but you can also try it. There is also a way to dry the soaked vermicelli, the dried vermicelli can be stored for a long time, but this is a little troublesome, and there are requirements for the drying environment and conditions, if there are conditions, you may wish to try it.

The above introduces several ways to store soaked vermicelli, you can try it, in addition, in fact, the best way is to eat as much as you want to soak to avoid waste.

Put it in cold water, tap water, don't soak it too soft when soaking, I usually put it in my home for 3 or 5 days.

1. Because the water does not completely evaporate, mold, harmful bacteria and acidic substances are produced.

2. These molds breed and multiply in objects and spread quickly, and it is very difficult.

3. When drying dried sweet potatoes, you should pay attention to: the weather should be sunny, the raw materials should be fresh and cut into small pieces, the production tools should be sterile, and the drying environment should be dry.

Sweet potato flour and filter its residue, as long as it is left for 5 or 6 hours, it will naturally precipitate, pour out the water on it, and get wet starch. If it does not precipitate, it may be caused by the following reasons. 1.

Insufficient standing time; 2.Always twisted, or the water does not stand still; 3.If the temperature is too high (the water temperature is close to or above 60 degrees, the starch has gelatinized), the cooling cannot be reversed; 4.

Sweet potatoes in the raw material may go bad. 5.Water is alkaline.

If it is a problem with water, you can add an appropriate amount of sour paddle (but it generally takes dozens of hours to make an sour paddle) to adjust the pH of the paddle water and keep it below. Hope it helps.

You can't seem to get rid of the sourness, right? In this way, when it is delicious, you can save the vinegar! Hehe.

Hello, it's not there when it's dried!

Summary. 1.The stove is too hot, and the cooking time is long.

The thin vermicelli leaks into the boiling cauldron and will be broken by the boiling waves. If the boiling time is too long, the gluten strength will be reduced, and it is easy to cause breakage. 2.

The water temperature is too low or the boiling time is short, the gelatinization is not complete, and the gluten strength is poor. 3.The positioning time of the upper rod vermicelli is too long, and the falling force is large, and it is generally disconnected from the upper rod and falls to the ground.

4.Poor starch quality.

Yes, kiss.

Can you make vermicelli after soaking sweet potato flour for a few months?

Why is the sweet potato flour made of sweet potato flour not formed and easy to break?

There may be any of the following reasons.

1.The stove is too hot, and the cooking time is long. The thin vermicelli leaks into the boiling cauldron and will be broken by the boiling waves.

If the boiling time is too long, the gluten strength will be reduced, and it is easy to make the distribution rent loss into fragments. 2.The water temperature is too low or the boiling time is short, the gelatinization is not thorough, and the tendon strength is poor.

3.The positioning time of the upper rod vermicelli is too long, and the falling force is large, and it is generally disconnected from the upper rod and falls to the ground. 4.

Poor starch quality.

Summary. Hello, no, vermicelli is made of sweet potato starch.

Hello, no, vermicelli is made of sweet potato starch.

Vermicelli can only be made with sweet potato starch, but not dried sweet potatoes.

I use sweet potato starch to make handmade vermicelli, which is not formed, it is easy to break, and when the powder leaks, it sticks to the bottom of the pot, what's going on.

If you are not skilled in technology, you will not leak powder if you practice more.

Speechless. Sidestep the question.

That's the ability not to work, nothing else.

Just practice more.

Can you tell me how to make handmade sweet potato vermicelli?

Prepare fresh sweet potatoes, peel and wash them, cut them into small pieces, and grind them into a pulp with a soymilk machine. Add a little water to the sweet potato pulp, filter it with a filter cloth, put it in a container, and let it stand in the refrigerator for 1 day without shaking it (the purpose of standing is to let the sweet potato flour settle down). After 1 day, the sweet potato flour has almost precipitated, remove the water covering the sediment, add a little water and stir with the sweet potato flour until it is pasty (it is recommended to add some starch during the stirring process to make the sweet potato flour taste better).

Pour the stirred sweet potato flour into an aluminum tray, spread a thin layer, and then put it in a pot and steam it until the sweet potato flour becomes silver and transparent, and take out the strips and cut them to completion.

These are the steps to make vermicelli by hand from sweet potato starch.

Give you a thumbs up, although your answer didn't help me.

Organized and clear.

Don't open your eyes and tell nonsense.