Raw materials:

Potato starch as main ingredient

Ingredients ① Alumen, salt, shredded pork, shredded onion, shredded cucumber seasoning and other ingredients: minced garlic, salt, monosodium glutamate, red oil, mustard oil, vinegar, sesame oil and material oil.

Practice:

① Add 2.5-3 times of water to potato starch, then add appropriate salt and alum and mix well. (2) Boil the water pot, put a proper amount of 1 material into a flat-bottomed stainless steel basin (to prevent sticking, you can wipe a proper amount of oil on the bottom of the basin), and put the basin into boiling water until the starch is solidified (it turns round while scalding, otherwise the scalded vermicelli will be uneven). (3) When scalding for1-2 minutes, the vermicelli is basically mature. Press the basin into boiling water by hand and scald it slightly. Remove it quickly, rinse it thoroughly with cold water and take it out. (4) use the appeal method to iron out several sheets of vermicelli, take a proper amount of slices and code them into the plate. ⑤ Put the materials in raw material 2 on the cut vermicelli, and pay attention to put them neatly. ⑥ Pour the materials in raw material 3 into juice on it.

Note: the vermicelli should be white and stiff, cut into strips, not too thin. You can apply a little oil to the processed multi-volume lifting surface and stack it together for storage. When used, it is slightly scalded with hot water, cut into strips and seasoned. This method can improve work efficiency, and it is not necessary to do it every time. Shredded pork should be sized before lubricating oil, and seasonings such as salt and soy sauce can be added.

Face-lifting practice-

Materials: mung bean starch+potato starch (1:1), water and salt.

You can use mung bean starch. I haven't tried all potato starch.

According to 1 starch, 4 or 5 parts water, add half a teaspoon of salt, and stir well to make slurry.

Add water to the wok. It is best to keep the water in the wok slightly open during the whole process of making vermicelli. When the water is boiling, you can add cold water appropriately.

Put a small amount of slurry in the spinner, then sit on the water surface of the pot and turn forward and backward several times to make the slurry spread evenly in the spinner.

When the slurry condenses into white when heated, the rotator tilts. Let the water in the pot pour into the spinner, then you can see that the vermicelli gradually turns from white to transparent, pour out the water, and take out the cooked vermicelli after 1 minute. Put it into a cold basin, cool it, take it out, flatten it, and control the moisture.

The key to making vermicelli is the time when water is injected into the spinner. If it is too early, the vermicelli has not yet formed, and if it is too late, it will crack. My experience is that when the slurry in the cyclone turns white gradually, when there is no water, hot water is injected.

The prepared vermicelli can be made into northeast big face lift or cold vermicelli and vermicelli fish head.

Northeast big lapi

Material: 3,5 pieces of Vietnamese rice paper.

2 eggs (break up, spread into egg skin and shred)

One cucumber (peeled, peeled and shredded)

Dried shredded tofu (no need) I used oil skin.

Shred carrots for later use.

Shred lean meat (mixed with pepper noodles, tender meat powder, ginger, cooking wine and soy sauce)

2 or 3 cloves of garlic are smashed and released, with balsamic vinegar, salt, sesame oil and a little drinking water for later use.

Practice: boil water in the pot and put a piece of rice paper. 2 seconds, pick it up with chopsticks and put it in a bowl of cold water. remain

The same way, don't put it in at once. Pick up rice paper from cold water and put it on the chopping board.

Rub a little oil between sheets and shred. All the silk (except meat) is packed in a plate, and rice paper is put on it.

Top.

Put oil in the wok, heat it up, add shredded pork and fry it, pour it into the plate, and pour it with the mixed seasoning of vinegar and garlic.

You can put spicy oil in the spicy food (Laoganma will do), mix well, and enjoy it.

You can put spicy oil in the spicy food (Laoganma will do), mix it well and eat it. That's called a fragrance.