Generally, vermicelli can be cooked by soaking directly in cold water for about 20 minutes, if the vermicelli is thicker, you have to use warm water, the time is also about 20 minutes. Be careful never to use hot water directly in order to speed up the process, otherwise it will easily cause the vermicelli to break during the cooking process.

Generally sweet potato type vermicelli in boiling water in 15 minutes to 30 minutes after cooking is appropriate to eat, thicker can be up to 40 minutes. If you continue to cook down, will be due to increased water absorption, taste tendon decline, there are localized expansion of the broken strip, water-soluble solids to enhance the phenomenon, and then continue to cook down the vermicelli will become a small short section, and ultimately due to the dissolution of soluble starch at high temperatures and the emergence of a mild paste soup phenomenon, wherever cooking for an hour or two vermicelli is still not expanding without breaking the strip, it is possible to join the alum and other additives, there will be a hidden quality problems.

Expanded

The general surface color of the vermicelli is not correct, and even too bewitching, unnatural, in the process of cooking more and more black, theoretically such vermicelli is problematic, sweet potato vermicelli is the reason why the color of the brown, the reason is very simple, for example: fresh sweet potatoes, apples, etc., with a knife after scratching the beginning of the white, in the air and put a moment to oxidize into brown. A moment on the oxidation of brown, sweet potato vermicelli color change is also the reason, under normal circumstances, vermicelli will gradually whiten after cooking, just like the discoloration of the apple with boiling water to bleach a little color and restore the same, cooking 2 hours are not changing color of the vermicelli may be a safety hazard.

Potato vermicelli vermicelli, potato flour color white, transparent; sweet potato vermicelli good quality is white and transparent, slightly yellow, in addition, because of the type of sweet potato raw materials (yellow-fleshed sweet potatoes, red-fleshed sweet potatoes, purple potatoes) are different, there are brown, gray sweet potato vermicelli. Good sweet potato vermicelli has a burnt flavor similar to that of roasted groundnuts after burning. Tapioca starch is generally not used in vermicelli processing, some places in order to reduce costs, to mix tapioca starch and corn starch to produce, pretending to be better taste of sweet potato flour, but this vermicelli is not resistant to cooking. Normal fans, vermicelli color slightly yellow, close to the original color of starch.

Baidu Encyclopedia - Vermicelli