A kind of food. Gray slender strip, crystal clear, similar to vermicelli. Made from sweet potato. Nutritional value: the main content is starch, which is a coarse grain product. Regular consumption is beneficial to nutritional balance, intestinal peristalsis and laxative. How to eat: soak in water to cool, cook or fry. Add soup color or seasoning according to everyone's preference. Classic recipe: hot and sour sweet potato powder 150g water 500ml onion, ginger, garlic, a little salt and vinegar, appropriate amount of beef or ribs, thick soup, Chili powder, soybeans and vegetables. You can add it according to your preferences: wash and cook the newly bought sweet potato powder, soak it in cold water for one hour, scald it thoroughly with boiling water when eating, put it in a bowl with good seasoning, add fresh soup, add side dishes and peppers!

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Sweet potato powder

(1) technological process: malt making-gelatinization of potato powder-saccharification-boiling sugar-processing into sugar. (2) technological operation: ① malting: soaking barley or wheat in water for 3-4 hours, then taking out and draining, and germinating at 20-24 DEG C; After 5-7 days, when the malt is green and grows to 3 cm long, the sweet potato powder is fresh malt. Dry fresh malt, that is, dry malt. Mix fresh malt or dry malt with water, and grind it into malt pulp with a stone mill or a refiner. It should be used with a mill, and the finer the mill, the better. (2) gelatinization of potato flour: mix according to the ratio of dry sweet potato starch 10 kg and cold water 15 kg, and the water content of wet sweet potato starch should be appropriately reduced, then add fresh malt 1 kg or 0.75 kg of dry malt to make potato flour malt milk, pour it into 45 kg of boiling water, stir evenly, heat and boil, and be sure to cook thoroughly. Malt is not easy to be too much or too little. Many of them are yellow, and few of them can't be cooked with sugar. ③ Saccharification: anneal the cooked potato powder malt milk to about 50 degrees Celsius, and then add 1 kg fresh malt or 0.75 kg dry malt to fully saccharify the emulsion in the pot. Generally after 2 hours; Sugar residue will all precipitate and there will be a layer of clear water on it. At this time, boil again and filter with cloth. The filtrate is sugar liquid, and sugar residue can be used as feed. (4) Boiling sugar: put the sugar solution into a pot and boil it with strong fire to evaporate the water. After 4-6 hours, the sugar solution will thicken. Take a little bit in cold water, cool it and break it into pieces. Turn off the fire and take the sugar. Don't get through it, or it will carbonize and taste bitter. 1 kg dry sweet potato starch can cook 0.8-0.9 kg sugar. ⑤ Processing into sugar: Sweet potato candy can be processed into lump candy, shredded bean candy and popcorn candy. Block sugar: when the sugar taken out of the pot is cooled to 35 degrees Celsius, add a little cooked sesame seeds and orange peel powder and mix well, pull it into strips, put one end on a clean stake, cover the other end with a round stick, and pull it back and forth by hand until the color turns from yellow to white, and it becomes a block sugar; Bean shredded sugar: when the sugar is cooled to 35 degrees Celsius, it is glued with cooked bean powder and pulled by double circles, and it becomes bean shredded sugar when it is pulled from thin strips into filaments; Popcorn sugar: first put 50g cooking oil in the pot and fry it, then take 3kg sugar and heat it to melt, add 3kg fried popcorn and sprinkle with a little cooked sesame seeds and orange peel. After all the ingredients are mixed evenly, take out the pan while it is hot and put it on a clean board. Then press them into strips with another board, and the tighter the better. Immediately cut them into small pieces with a sharp knife, that is, sweet potato powder.

For rice candy.