Homemade vermicelli

1

Sweet potato flour for spare

2

Pour the red powder into a basin and soak it with clear water

3

After half an hour, stir well, add appropriate amount of water, stir until the appropriate concentration, add a little vegetable oil and stir well

4

Add water to the pan and bring it to a boil. Spoon the mixed slurry into the steaming plate, stir well, and place it into the pan.

5

After the flour paste in the steaming plate solidifies, push the steaming plate into the water, and the inside of the pan rolls and the flour color changing drum bubbles, it is ready to be steamed

6

Remove the steaming pan from the pan and place it in a basin filled with cold water to cool

7

Remove it after cooling

8

Mix a bowl of sauce: salt, monosodium glutamate, soy sauce, balsamic vinegar, sesame oil, pepper oil, pepper oil, ginger, garlic

9

Serve with shredded cucumber and add juice

1. The concentration of the pulp should be well controlled. It should not be too thin, but it should not be too strong. One bowl of flour is about two small bowls of water. This ratio has not been accurately calculated, and it is all based on experience. After the pulp is mixed, add a few drops of vegetable oil just to take off the flour crust well after steaming, because this tool is not non-stick to the pan. 2. Spoon the pulp onto the steaming plate and turn it evenly and place it on the water surface in the pot. This step is very critical. First, the pulp on the pulp steaming plate should not be too much or too little. Occasionally, the steaming plate scooped two spoonfuls; Then, the pulp in the steaming pan will still flow after being placed on the water surface, so it is best to hold the edge of the steaming pan with your hands to stabilize it and ensure that the pulp in the steaming pan is even. Otherwise, it may be thick in half and thin in the middle, or thick in the middle and thin in the surrounding areas. Thin, this is really a technical job. Let's explore it in practice. 3. Because sweet potato powder is very easy to precipitate, every time you scoop the pulp, you must stir the pulp in the pan well before scooping it into the steaming pan.