How to make mung bean vermicelli

Mung bean vermicelli is a food made from mung beans as the main raw material, which is ground, boiled and then condensed. This type of food is more suitable for consumption in the hot summer. It not only tastes sour and chewy, but also has many benefits for our human body. Mung beans can clear away heat and detoxify, lower blood lipids and protect the kidneys, etc. There are many ways to make mung bean vermicelli. Here is a complete list of how to make it.

Mung bean vermicelli method 1:

Step 1

Add a small spoonful of salt to mung bean powder

Step 2

Add appropriate amount of water and mix well

Step 3

Bring the water to a boil in a large pot over medium heat and keep the water simmering.

Step 4

Pour a tablespoon of starch into the square plate

Step 5

Pour boiling water after it changes color slightly

Step 6

Drain the boiling water and immediately place the square plate in a basin of cold water.

Step 7

Gently scrape around and take out the cold skin

Step 8

Place in a basin of cold water

Step 9

Arrange the prepared cold noodles

Step 10

Cut into the shape you like

Step 11

Add cucumber shreds, chopped coriander, minced garlic, sesame oil, vinegar, chili oil, salt, and MSG and mix well.

Step 12

A delicious homemade cold noodle is ready.

Method 2:

(1) Soaking: Soak 25 kg of mung beans in 50°C warm water for 5 hours. In winter, soak them in 90°C to 100°C hot water to make them swell. When soaking, you can use a small wooden spoon or bamboo stick to stir, so that the debris floats to the surface of the water and can be skimmed off with a spoon.

(2) Rinse: Rinse the soaked mung beans twice with clean water to remove impurities such as mud and sand.

(3) Grinding: Add the washed mung beans into the stone mill and grind them. During the grinding process, you can add mung beans and a small amount of water to grind it into a paste. One time is enough. If the teeth are not sharp, they can be ground twice.

(4) Filter the powder: Put the ground paste into a fine sieve and filter it twice. Remove the powder residue on the sieve and soak the powder juice in a basin of water for 1 to 2 days to allow the starch to precipitate. Then skim off the water. In this way, 25 kg of mung beans can produce 12.5 kg of wet powder.

(5) Spinning: Mix the powder with cold water to make a paste. Pour the paste into the pan with a small wooden spoon (about half a bowl). Place the pan in a boiling water pot and spin for about 30 seconds. Add a little hot water and immerse the pan in cold water. Peel off the solidified powder skin and take it out of the pan.

(6) Drying: Stick the wet rice noodles just made on a bamboo curtain and let them dry.

(7) Storage: Store the dried rice noodle skin in a ventilated and dry place. It can be kept for more than 4 months without deterioration. [1]

Generally, 25kg of mung beans can be used to make 200 sheets of rice noodles, and the weight of each dry rice noodle skin is about 40g.

Method 3:

1. Mix the mung bean powder with warm water, from thick to thin, and add alkali to make a powder paste of about 4000 grams.

2. Take a 30cm diameter tin gong, wipe the gong surface with an oily cloth, scoop a spoonful of the batter slurry into it, and rotate the gong vigorously on the surface of the boiling water to make the batter slurry coagulate evenly. Pour the hot water into the gong at an angle and simmer until the batter skin is cooked through. Then soak the gong in cold water, use your fingers to push the batter skin open along the wall of the gong and then peel it off. When the batter is ready, rub a little oil on each sheet of dough and stack them up, or roll them up one by one. When eating, cut the vermicelli into wide strips with a knife, put them into a bowl respectively, add appropriate amounts of various seasonings and mix well.

Tips

Vermicelli identification

Look at the color of the rice noodle skin: rice noodle skin made from pure mung bean starch is milky white or slightly egg blue. If the rice noodle skin is green, it is made with pigment or dye.

Touch feeling: Pure mung bean rice noodle skin has a certain hardness and elasticity when pinched by hand, and is tough when pulled by hand. Compared with the real one, the fake rice noodle skin mixed with sweet potato flour is darker in color, and has poorer elasticity and toughness.