1. Filter with , 7 ~ 1, 5m hanging pulp cloth, and filter twice. The initial solution is thinner, and the second solution is thicker. After the filtrate enters the pool for 2 days, the water in the pool is drained, 1/3 of the original water is added and stirred, and then filtered again, and the filtrate enters the small pool for precipitation.
2. When the pool is completely clarified, drain the water, take out the surface oil powder, take out the lower starch, hang it into powder mound, and expose it on the threshing ground. When the moisture in the powder mound evaporates by half, cut the powder mound into several parts and expose it to the sun. Threshing ground is located in the leeward and sunny place to prevent dust pollution.
3. Add 1 grams of alum to 5 grams of starch, and mix 25 ~ 3 grams of cold water, and put it in a basin. Put the pot in a pot and boil it, stirring constantly until the maturity reaches 8% to 9%. The paste can be used for 2 kilograms of starch noodles.
4. Try the vermicelli before it leaks to see if the vermicelli is suitable. If the leaked vermicelli is not coarse or fine, it is suitable. The following strips are too fast and broken, which means that the starch paste is too thin, so dry starch should be mixed and kneaded to make the surface toughness moderate; The following is difficult or too slow, the thickness is uneven, and the surface starch is too dry, so some wet starch should be added.
5. Take the vermicelli to the lee and the sun, dry it, and package it to get the finished product.