A. Mix the ingredients first: first put 20g of potato starch into a bowl, and add about 0.5g of salt.

Add 35g warm water (warm water is about 30 degrees) to make a paste, then pour 75g boiling water into the bowl from the middle, and stir it clockwise with chopsticks quickly while pouring it until it becomes a thick paste (a bit like lotus root starch). Do the following work at once, don't wait for it to get cold. (PS。 If it is not made into a thick paste, there is another remedy, that is, it will. Stir clockwise with chopsticks while heating. Once it thickens, turn off the heat immediately. I made several powders, but once the water didn't boil and I couldn't make a thick paste. That's how I remedy it. I make the same powder. )

B, mixing starch and flour: pouring the beaten glutinous rice into a basin filled with 120g dry potato starch, fully mixing the glutinous rice and the dry starch by hand, kneading into dough, and standing at room temperature for 3-5 minutes.

C. After the dough is baked, put a little oil on it, and roll the dough into a big round piece about 5 mm thick with a rolling pin.

D, cutting the big round slice into n vermicelli strips with a width of about 1cm.

E. round the vermicelli d by hand.

F. After boiling for about 1.5l, put the E powder into the boiling water pot. Don't stir it with chopsticks, it breaks easily. Let it float.

Take it out immediately, soak it in cold water, pour it into a basin filled with cold water as shown in Figure 7, soak it for 45 minutes, and change the cold water 1-2 times in the middle to make wet vermicelli.

G. Cook the prepared wet vermicelli for 2-3 minutes, and then you can put the soup.