Do you use hot water or cold water to soak vermicelli?

I believe everyone has eaten vermicelli. There is no shortage of home-cooked dishes made with vermicelli, such as vermicelli meatball soup, minced meat vermicelli, etc., all of which taste great. The processing process of vermicelli includes soaking in water. Why do we need to soak it in water? This is to ensure the taste of the vermicelli, and also to remove the dust left on the vermicelli after being exposed to the sun and wind. So should we use hot water or cold water to soak vermicelli? Let’s take a look at the following.

1. It is best to soak vermicelli in warm water. Too cold or too hot water is not good.

2. The nutritional value of vermicelli is also very high, and it is very suitable to eat a certain amount of vermicelli.

3. However, vermicelli is usually dried in the sun, so it is inevitable that there will be some dust due to wind and sun. Also, for the taste, it should be soaked in warm water. In this way, vermicelli will be easier to cook and the taste will be very different. Moreover, there is a difference between soaking vermicelli in warm water and cold water. Generally, warm water is used for soaking, which will make the taste chewier. Generally, vermicelli is thinner, so the soaking time should not be too long, and it is best not to exceed half an hour.

4. Vermicelli is one of the common foods in China. It is a filamentous food made from mung bean, sweet potato starch, etc., hence the name vermicelli. It is often called vermicelli shreds, winter noodles (mainly in Taiwan), tang noodles in the Korean Peninsula, and noodles in Vietnam.

5. The best vermicelli is made from mung beans. It can also be made from corn starch or sweet potato starch, but the quality is not as good as mung bean vermicelli. This is because mung beans contain the most amylose, which is not easy to rot when cooked and has the smoothest taste. It is similar to thin noodles and is sold after being dried. It is best to soak it in water to make it soft before eating. The diameter of vermicelli is generally around 0.5 mm, which is why it is called "silk".

6. There are many varieties of vermicelli, such as mung bean vermicelli, pea vermicelli, broad bean vermicelli, konjac vermicelli, and more are starch vermicelli, such as sweet potato vermicelli, sweet potato vermicelli, potato vermicelli, etc. Vermicelli can be thick, thin, round, flat, square or flaky depending on how it is cut; and can be made from beans, potatoes or sweet potatoes depending on the main ingredients. According to the different preparation methods in different places, some call it vermicelli, some call it vermicelli, and some call it jelly, winter powder and other names. In fact, they are similar, and the preparation methods are almost the same. Any bean starch except soybean can be used to make vermicelli, but mung bean starch products are the best.

7. Traditional Chinese medicine points out that soaking vermicelli in warm water is the key to making it rise well.

8. The first step is to soak it well. Soaking in warm water is the key to good hair growth.

9. Vermicelli has a hard texture and is difficult to make soft even if you soak it in cold water for a whole day. Vermicelli that is not fully soaked not only tastes hard and unpleasant, but also absorbs a lot of soup when put into the pot. Not only will it absorb the soup in the dish, but it will also cause the pot to burn. In addition, hot water cannot be used. Many people want to soak vermicelli quickly, so they just use boiling water to soak it. In this way, the inside of the vermicelli has not had time to absorb moisture, and the outer layer has already become rotten and powdery. If it is used to cook, it will easily become a paste.

10. It is best to use warm water to soak vermicelli. When you put your hand in the water, it will be a little hot, the temperature should be around 40℃-50℃. Generally speaking, vermicelli is ready after soaking in warm water for about 20 minutes.

11. We know that soaking vermicelli in warm water is the key to making it rise well. Vermicelli has a hard texture and it is difficult to soak it even if you soak it in cold water for a whole day.