Homemade sweet potato vermicelli

In China, vermicelli can be found almost everywhere in the country. Due to different production locations, the thickness of vermicelli varies slightly from region to region. Vermicelli is mostly made from sweet potato flour, but many vermicelli sold on the market now contain additives, which are not only unpalatable but also harmful to the body. Many people want to make their own sweet potato vermicelli at home. This article introduces the detailed production process. Let’s take a look.

The price of sweet potato vermicelli on the market is generally high, and there are many defective products. Mothers may wish to try to make sweet potato vermicelli at home. The steps are as follows:

1. Choice of sweet potatoes. When choosing sweet potatoes, the best ones are those with smooth surfaces and those that have not been eaten by pests. Be careful not to have any green heads, and the sweet potatoes should be of moderate size, not too large.

2. Clean and crush. Wash the selected sweet potatoes one by one, and be sure to cut off the roots at both ends and on the surface. Then grind it with a grinder and grind it into slurry. When beating the pulp, you can add the following water from time to time. Remember, the finer the better.

3 Filter. Use 2-5 feet of hanging pulp cloth as filter bag to filter the slurry twice. The first slurry should be thinner, the second time thicker. Then let the filtered slurry stand for two days, and then pour out the top layer of clear liquid. Add 1/3 of the original amount of water, stir, filter, and let stand.

4. Exposure. When the slurry is completely clarified, pour out the upper clear liquid, take out the lower starch layer and make it into a dough, then place it in a place with strong sunlight for drying. When most of the water has evaporated, cut the dough into several portions and continue to expose them to the sun.

5 Make the paste. Add 25 grams of alum to every 500 grams of starch and stir in cold water. Put it into a pot and boil it, stirring it until it becomes a paste.

6. Wire drain and cool. Prepare two pots before straining the vermicelli. The holes of the strainer should be larger than those of the regular vermicelli strainer. Add warm water to the beaten paste while stirring. Make sure to stir it evenly. When it falls naturally without breaking when you grab it, you can start to make the silk. The paste flows out through the holes of the colander, gradually becoming thinner and finally becoming vermicelli. We can also use the fan machine to complete this process. When the vermicelli sinks completely into the pot and then floats up, it can be placed in a cold water tank for cooling. Arrange the vermicelli by hand, let it dry indoors until it is completely cooled, and then take it outdoors to dry.

7 Dry in the sun. When the vermicelli is completely dried, it can be packed into the prepared packaging bags for storage.