Is vermicelli easy to digest?

Vermicelli is a food ingredient with a very high starch content and is very common in our lives. Vermicelli is often used in home cooking. In addition to stir-frying, vermicelli can also be used for stewing soup and can be added to hot pot. However, many people worry that the high starch content in vermicelli will make it difficult to digest and be bad for people's stomachs. So, are vermicelli easy to digest?

Why is it difficult to digest vermicelli?

Vermicelli is made from the starch found in plants. For example, mung beans, sweet potatoes, etc. Starch is divided into amylose and amylopectin. Amylose is not easy to gelatinize and retrograde. Vermicelli is a product made by gelatinizing amylose at high temperature and then aging it.

It will be difficult to convert aged amylose into lake starch. Generally, when starch-containing foods enter the stomach, they are first gelatinized and then broken down into glucose by amylase. However, aged straight-chain starch (vermicelli) is not easily gelatinized after entering the stomach, so it is more difficult to digest.

How long do you need to cook vermicelli?

1. How long does it take to cook vermicelli?

The vermicelli itself is cooked, but it becomes hard after being dried in the sun. To cook vermicelli is to cook it until it is soft. When the vermicelli is just cooked, you can see a white core. Wait until the white core disappears.

2. How to make delicious vermicelli

2.1. Hot and Sour Vermicelli

Ingredients: 200g vermicelli, 5 cuttlefish balls, 30g black bean sprouts, 20g mung bean sprouts, 30g peanut kernels (fried), 2 sheets of tofu skin, 5 meatballs, 3 stalks of coriander, 10g hot pot base, 5g sesame oil, 5g soy sauce, 5g apple cider vinegar, 3g chicken stock

practice:

2.1.1. Prepare an appropriate amount of vermicelli, soak it in warm water until soft, and set aside coriander and black bean sprouts.

2.1, 2, Mung bean sprouts and bean curd sheets, meatballs and cuttlefish balls.

2.1, 3. Set aside the crispy peanut kernels, and prepare the extremely fresh soy sauce and apple cider vinegar.

2.1, 4. Wash and chop the coriander, wash and cut the bean curd sheets into shreds and set aside. Drain the soaked vermicelli and set aside.

2.1.5. Add water to the pot, put in appropriate amount of hot pot base and bring to a boil, add meatballs and bean curd sheets and cook through.

2.1.6. After the bean curd sheets and meatballs are cooked, add the black bean sprouts and mung bean sprouts and blanch until cooked. Add sesame oil and chicken stock for seasoning and set aside.

2.1.7. Take another pot, boil water and add the softened vermicelli and cook.

2.1.8. Take a large bowl, pour in soy sauce and apple cider vinegar, scoop out the blanched vermicelli and put it in the bowl, add coriander and fried peanuts.

2.1.9. Pour the cooked soup into the vermicelli bowl, mix well and serve.

2.2. Spinach and Vermicelli

Ingredients: 500g spinach, 1 handful of vermicelli, 1 red pepper, 1 handful of dried shrimp, 1/2 tablespoon soy sauce, 1/2 tablespoon vinegar, a little sesame oil, 2 shallots, 2 cloves of garlic, 1/2 teaspoon sugar, 1 teaspoon salt, 5 dried chilies, 1 tablespoon vegetable oil

practice:

2.2.1. Wash the spinach, boil water in a pot, add a few drops of oil and a little salt, then put the spinach in and blanch for 2 seconds, remove and soak in cold water.

2.2.2. Soak the vermicelli in hot water until soft. Take out the spinach, squeeze out the water, cut into sections, put into a clean bowl, and add the softened vermicelli.

2.2, 3. Cut the red pepper into thin strips and put them into a bowl. Place chopped green onion, minced garlic and dried chili segments on the spinach vermicelli. Bring vegetable oil to a boil and pour over the spinach vermicelli. Then add soy sauce, vinegar, dried shrimps, sesame oil, sugar and salt and mix well.

3. What kind of water should be used to soak the vermicelli?

It is best to use warm water to soak vermicelli. Water that is too cold or too hot is not good.

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

However, vermicelli is usually dried in the sun, so it is inevitable that there will be some dust due to wind and sun. Also, in order to improve 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.

Vermicelli is usually cooked when there is no white core left. Vermicelli is usually soaked in warm water.