What are the methods of making homemade vermicelli?

Vermicelli is a kind of food made by grinding potatoes into powder and then boiling and condensing them. It is sold in every supermarket. In addition, rice noodle skin is a relatively popular food, and people generally use it as the main raw material for making cold dishes. As for ingredients like cold noodles, we can actually make them at home as long as we select the right ingredients and master the methods. Here we will introduce some methods of making homemade cold noodles.

Method 1:

Materials

Potato starch

30g

Shimizu

60 ml

A stainless steel basin (the basin should be smaller than the pot)

practice

1. Mix 30g potato starch and 60ml water into a paste.

2. Prepare a stainless steel basin, which should be smaller than the pot.

3.Put water in a pot and bring to boil.

4. Put the mixed starch into a stainless steel basin and cover the bottom of the basin.

5. Put the batter in a pot of boiling water, place the basin above the water, and let the batter in the basin dry.

6. Then use the hot water in the pot to scald the dried batter. After scalding, the batter will no longer be visible.

7. Take out the basin and immediately place it in cold water. Use chopsticks to pick up along the wall and bottom of the basin.

8. A sheet of rice paper comes out.

Tips

1. I used potato starch, and I guess sweet potato starch would work too, but I haven't made it.

2. Here is just one recipe for rice paper. If you want to make more, just make them one by one. You can add more starch paste according to the proportion.

3. It’s safe to eat what you make yourself, as there are no additives in it.

Method 2:

1. Raw materials and utensils: mung bean (or corn) starch, alum, water; several scalding baskets with a diameter of 215 mm,

1 cold water tank and 1 feeding spoon.

2. The production method of vermicelli is:

1. Add 120 kg of water and 200 g of alum to 50 kg of starch with a moisture content of 47% (adjust to a dark liquid).

Then mix the above two solutions thoroughly to make slurry until there are no lumps.

2. Pour 75 grams of prepared starch water into the hot basket, and then put the hot basket into the pot above the boiling water.

Then rotate the scalding basket by hand to spread the starch water in the scalding basket. Stop at this time to let the scattered starch water

Return some of them to the center of the ironing basket and gather them together.

3. In this way, the rice noodles are spread out and gathered by rotating and stopping five times and stopping four times. The rice noodles at the bottom of the basket are solidified by the heat and have a uniform thickness. Cover the pot and simmer for a while. When it is cooked through, take it out, float it in a cold water tank to cool it down, and then stack it up in layers to get the finished product. Homemade rice noodle: The raw material does not have to be bean starch, and the utensils only need to have a diameter smaller than the pot mouth.

A steel basin or an enamel basin will do. The raw material ratio and production process are as follows: add 15 grams of alum for every 5 kilograms of starch. First, mix the starch with cold water to form a thick paste, then gradually add water to make it into a thin slurry. At the same time, add alum water to increase the elasticity of the finished product. Then place it on the surface of a pot of boiling water, rotate it clockwise and counterclockwise several times to spread the slurry evenly inside the spinner, and condense it into thin sheets when it encounters heat. Take out the cooked rice noodles and put them into a cold bowl. After they have cooled down, take them out, flatten them, drain the water and serve. Vermicelli that meets the standards should be of uniform size, thickness, and not raw, rotten, or broken at all.