1. Add 1.5 times of water and appropriate amount of alum to mung bean starch, and then repeatedly stir evenly to ensure no caking to make mung bean powder slurry.
2. Put the spinner into the boiling water pot, make it float on the boiling water surface, and then pour an appropriate amount of mung bean paste into the spinner.
3. Move the edge of the spinner quickly by hand to make it rotate quickly in boiling water, so that the mung bean paste will be spread evenly from the center of the bottom of the dish to the periphery under the action of centrifugal force. At the same time, due to heating, the slurry gradually solidifies and is shaped according to the shape and size (about 3mm thick) of the bottom of the rotating disk.
4. After the mung bean paste is completely solidified, soak the whole cyclone in cold water, and after the vermicelli is completely cooled, carefully remove the vermicelli.
5. Then repeat the above steps to make all the starch paste into vermicelli.
6. Take the vermicelli out of the water, drain it, stack it neatly on the chopping board, cut it into strips with a knife and put it in a plate.
7. Next, you can make all kinds of delicious food with the prepared vermicelli.