How to soak dry vermicelli

Vermicelli can be said to be a traditional food. Dry vermicelli is made from sweet potato or potato starch. In order to facilitate storage, vermicelli is usually dried after production to prevent deterioration. Dried vermicelli needs to be soaked before cooking. The softened dried vermicelli can save a lot of time when stewing. So, how can we save time by soaking dried vermicelli? Let’s talk about it today.

Soak the vermicelli until it becomes soft and then put it in the pot. The method is:

1. Wash the surface impurities and dust of the dry vermicelli with clean water first, because during the transportation and storage process, it will inevitably come into contact with air and utensils, which will be contaminated with dust and impurities;

2. Put the washed dry vermicelli into a basin and soak it in warm water at about 40 degrees. Do not use boiling water, because boiling water will dissolve some beneficial substances into the water and take away nutrients.

3. After soaking for 20 minutes, pick up the vermicelli with your hands and feel its softness. If it is soft, you can take it out and set it aside.

Vermicelli is a traditional specialty food made from sweet potatoes, potatoes, etc., which are processed through grinding and sedimentation to form dry strips. Different parts of China have their own unique production processes. The finished vermicelli is grayish white, yellow or yellowish brown. It can be divided into round vermicelli, thin vermicelli and wide vermicelli according to its shape.

After cooking, the vermicelli has a smooth and elastic texture, and can be made into delicious food with pork, chicken, etc.

Nutritional Information

1. Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron,

Minerals such as potassium, phosphorus, and sodium;

2. Vermicelli has good flavor absorption properties. It can absorb the taste of various delicious soups. Coupled with the softness and tenderness of the vermicelli itself, it is even more refreshing and pleasant.

Production

Manual process

Select materials and extract flour → mix ingredients and thicken → add reinforcement source (alum substitute) and knead the dough → drain the noodles in boiling water → dry the noodles in cold bath → bundle and pack.

Mechanized processing method

Coating process flow: refined starch raw materials - slurry preparation - coating - gelatinization and de-coating - pre-drying - aging - shredding - drying - packaging - finished vermicelli. The processing time from fresh powder to finished product is only 2 hours, which realizes controllable aging and greatly restores the core functions of fresh sweet potatoes.

Colander-style process flow: starch raw material → making starch paste → mixing flour and kneading → extracting bubbles → colander forming → boiling flour and gelatinizing → cooling and scooping out flour → cutting and hanging → condensing → freezing → thawing and drying → (pressing into blocks) packaging → finished vermicelli.

Extrusion processing process: mixing ingredients and thickening - mixing slurry - feeding - heating, maturing and extruding - cooling - drying - cutting to length - packaging.