How to make vermicelli and how to make vermicelli

Sweet potato flour minced meat.

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Sweet potato flour is made from sweet potato slices dried and processed from flour, which is not only a nutritious food, but also a medicinal diet that can be used for a variety of diseases. I haven't eaten this dish for many years, but last winter I saw that there was sweet potato flour sold in the market, but I didn't dare to buy it because it looked different. In fact, I have only eaten this dish before, and I have never made it myself, and I don't like to eat it last time, and I think it is delicious!

But I can't eat much and I have to think of him to help, so I thought about putting some meat in it, but I didn't expect it to be swept away, mainly because this dish melts in the mouth, full of spicy, I think it looks a bit like jelly, friends who love spicy food can try it! If you don't like spicy food, don't put chili peppers.

Material. Sweet potato flour, minced meat, dried chilies, bean paste, green onion, ginger, garlic, salt, chicken essence, pork rib soup, peanut oil, water.

Method. 1.Put the sweet potato flour and meat foam into a bowl, add a little salt and water and mix well;

2.Bring the water to a boil in the pot, pour in the mixed sweet potato flour, and stir with chopsticks in one direction;

3.After changing color, pour out and slice after cooling.

4.After the oil in the pot is heated, add dried chili peppers and fry until fragrant, add bean paste and stir-fry until fragrant, add green onions, ginger and garlic to stir-fry, pour in sweet potato powder and stir-fry;

5.Pour in the pork rib soup and bring to a boil until the sweet potato flour changes color, then add the chicken bouillon.

Tips. 1. You can also use pork rib soup instead of water, but the taste is almost bad. 2. It's a little soft, it's best to use a spoon and eat it with rice. 3. Be sure to put less water when mixing.

You can make hot and sour noodles or stewed vermicelli with sauerkraut and pork.

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.

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.

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 increased by about 3 times. 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 clean bamboo pole to pick up the floating vermicelli 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.

How to make vermicelli:

1 handful of tapioca flour stirred with cold water until it becomes a particle-free batter.

2. Slowly pour hot water into the basin, this step is easy to cause problems. Be sure that the water in the pot is bubbling, and immediately pour the water into the basin with a spoon, and it is right to be transparent. If the water temperature is not enough, it may not turn into a viscous and other starch will become as shown in the figure.

Then stir in the tapioca flour.

The flour dough is now in a very viscous state, rightly so. Prepare piping bags or disposable sachets to put the tapioca dough. Take a spoon and put it inside, then cut a small hole underneath.

Bring hot water to a boil, pour the tapioca dough into the hot water and form it into strips.

Prepare a basin of cold water, put the vermicelli in cold water, so that the vermicelli does not stick, and then if the boiled vermicelli can't be eaten at one time, you can put it in a bag, and then put it in the freezer to freeze, and then take cold hydrolysis when needed. This vermicelli is made with hot and sour noodles, potato noodles, and stewed pork noodles, all of which are particularly delicious.

Most of the vermicelli is made from sweet potatoes. Sweet potatoes are ground into starch and then processed into vermicelli using a special equipment.

Leaky vermicelli not only requires skill, but also requires physical strength, especially arm strength, and the leaky scoop must be tied to the wrist before operation, in case the leaky scoop falls into the hot pot when the hand strength is weakened after a long time of beating.

When the powder is leaked, one hand holds the leaky scoop, and after raising it, the other hand begins to hit the leaky scoop evenly, and the vermicelli will continue to leak into the pot below. When one scoop is about to drain, the helper next to it will put another dough into the scoop to ensure the length of the noodles.

Answer the first step: Before making this handmade vermicelli, we need to prepare some ingredients and ingredients: potato starch, tapioca starch, corn starch, gluten power source, edible water, these ingredients need to be weighed in advance, and the proportion of each starch is different.

Step 2: First, take an extra-large basin, clean it and set aside. Pour in an appropriate amount of potato starch, tapioca starch, corn starch, then add an appropriate amount of gluten power source, pour in a certain amount of edible water, the ratio of starch and water is one to one, stir evenly and set aside.

Step 3: Take a certain amount of starch and add twice the boiling water to thicken. Stir the beaten hot paste with other starches on top, then add an appropriate amount of warm water and form a dough.

Step 4: Prepare a clean powder leaker in advance, prepare a larger pot in advance, pour in more water, and boil for later use.

Be sure to put it in a basin of cold water to cool down, otherwise the hot vermicelli will rise.

Step 5: Pour the starch paste into the powder drainer, and pour the prepared vermicelli into the boiling water in the pot to cook. Prepare a large basin with cold water in advance, and take it out as soon as the vermicelli in the hot pot floats up, and put it in a basin of cold water to cool down.

Step 6: After it has cooled completely, take out the vermicelli and drain it and let it dry. You can wrap it in a clean bag and take it out when you eat it later, which is very convenient to drop.

Vermicelli is made from potato starch to make noodles. Pressed out with a machine.

Preparation of cabbage vermicelli:

1.Boil the cabbage cubes, kelp shreds, and vermicelli in boiling water until soft, remove and set aside;

2.Put the wok on the fire, pour in the blended oil, when the oil is 6 hot, put the meat slices and green onions into the pot at the same time, when there is the fragrance of green onions, put in the bean paste, stir-fry the flavor, and then put the cabbage, kelp shreds, vermicelli into the pot and stir-fry and add water, add soy sauce, salt, monosodium glutamate, croquettes, fried tofu cubes after the water boils, simmer for 5 minutes on high heat, and use low heat for 15 minutes

Preparation of minced vermicelli: 1First, fold the vermicelli into small pieces and soak in warm water for 30 minutes;

2.Then chop the lean meat into minced meat;

3.Add cooking wine, salt, soy sauce, monosodium glutamate, pepper slag pie, pepper powder, and starch to the minced meat, add a small amount of cold boiled water and mix well;

4.To an appropriate amount of vegetable oil, wait for the oil to boil until 6 7 into a branch to heat, add the mixed minced meat, quickly stir-fry for two minutes, remove from the pot;

5.Then add an appropriate amount of oil, burn until 6 7 mature, add dried chili shreds, ginger shreds, and minced garlic;

6.Add the vermicelli and sauerkraut, stir-fry quickly, add salt and peppercorns;

7.Finally, add the minced meat just now, add the green onion and coriander, stir-fry, remove from the pot and put on a plate.