Green Bean Crystal Vermicelli, which is processed from mung beans, made with handmade craftsmanship, Zhang Zhang is as thin as a cicada's wing, translucent, milky white or egg green in color, elastic in texture, toughness, sinewy and smooth, and it tastes especially refreshing. So do you like to eat?

The mung bean vermicelli is a traditional food processed using unique traditional techniques, representing a traditional culture and customs, so it is precious, but here we are visiting friends and relatives often to bring gifts, it can be cold, can be fried, can be made of soup, very much loved by our local people.

Good mung bean vermicelli: (1) look at the color of milky white or slightly egg green, if the color is too dark or dark is not pure mung bean vermicelli

(2) good mung bean vermicelli, thin as a cicada's wings, the whole translucent, the taste of the Q elastic tender, elasticity and toughness are relatively good, and almost vermicelli is more cloudy, not translucent, hardness, no elasticity and soft and surface, the taste of the crunchy! Not gluten, this is often mixed with other starch or additives processed out.

So how to soften the mung bean flour skin? To share with you three methods. The method is as follows.

(1) sun-dried mung bean flour skin is relatively dry and hard, if you break it directly, it will collapse everywhere, it is best to find a larger pot to put it into the whole, and then add warm water did not exceed the skin, can cover better, almost ten minutes of time on the soaking, and then it tore into small pieces, with the water Sin can be used to cold or fried.

(2) use cool water to soak, this needs to be prepared in advance, almost half an hour to soak soft.

(3) mung bean vermicelli is best not to use boiling water directly soaked, because that although shorten the softening time, but the texture of the vermicelli will be hot taste brittle worse, you can put the mung bean vermicelli into a pot of cool water, the water boiled boil boil to the vermicelli body becomes transparent and soft, quickly put into the cool water, and then fished out of the water control and standby, so that boiled vermicelli will not be sticky to maintain its texture.