Ingredients:

Sweet potato starch, water.

Method:

Pour 100g of sweet potato starch into a bowl, add a little water, and stir into water starch.

Boil water in a pot, pour the boiled water into the starch, stir evenly, and stir until the starch paste turns into a slightly thicker starch paste.

Pour in 300g of dry starch while it is hot, stir evenly, and stir into a thick starch paste (it is enough if the starch paste drips in a flowing shape, not in a dripping shape).

Pour the starch paste into the piping bag and cut a small opening.

Heat hot water in a pot. After the water boils, squeeze the starch from the piping bag into the pot.

When the vermicelli becomes transparent, take it out and put it in cold water to cool down.

This vermicelli is ready. It is very chewy and smooth. You can also dry the blanched vermicelli to make it easier to store the water; or put it in the refrigerator or freezer for when you want to eat it. Take it out again, so you don't need to dry it. Just put it in a plastic bag and tie it tightly.