1, mix one point five times the amount of water and the right amount of alum in the mung bean starch, and then repeatedly mix it well to ensure that there are no lumps, to make mung bean vermicelli slurry.

2, the spin into the pot of boiling water, so that it floats on the surface of the boiling water, and then take the appropriate amount of mung bean powder pulp poured into the spin.

3, quickly with a hand toggle the edge of the spinners, so that it is in the boiling water quickly rotating, so that the mung bean batter will be centrifugal force by the bottom of the plate center to spread evenly around. At the same time, the pulp due to heat and in accordance with the shape and size of the bottom of the spinning disk gradually solidified molding (thickness of about 3mm).

4. After all the mung bean paste has solidified, dip the spinners into cold water and let them cool down before carefully removing the skin.

5, then repeat the above steps to make all the starch paste into vermicelli.

6. Remove the noodles from the water and drain, fold them neatly on the counter, and cut them with a knife into 1.5-mile-wide strips and place them on a plate.

7, then you can make a variety of delicious with the good skin.