Preparation materials: 250 grams of potato gravy powder, alum, 500 grams of water

1, the gravy powder, alum into a basin, add cool water and into a thin paste, adjusted to the shape of soybean paste can be

2, the pot of water boiling, the powder spinners into the pot, a quick swish in the water and then make it float on the water surface, take the appropriate amount of powdered milk poured into the rotor, quickly rotate the rotor so that the powder evenly spread on top. Take the right amount of batter and pour it into the spinners, turn the spinners quickly so that the batter is evenly spread on the top.

3. Tilt the spinner and add some water to it, just enough to submerge the vermicelli.

4. Cook for a few minutes, and then use chopsticks to pick up and clip out the vermicelli from one side

5. Put the vermicelli into cool water for a while, and then change the water again when it gets a little hot.

6. When the noodles are cool, pull them out and cut them into 2-3 cm strips.

7, cut the noodles into another cool water basin to soak, in the middle of the need to change the cool water 2-3 times, soak until not sticky hands when fishing into the basket, so that the noodles can be eaten with the favorite sauce.