Generally, the vermicelli can be cooked directly by soaking it in cold water for about 20 minutes. If the vermicelli is thicker, you need to use warm water and the time is also about 20 minutes. Be careful not to use hot water directly to speed up the cooking process, otherwise it will easily cause the vermicelli to break during the cooking process.

Generally, sweet potato vermicelli should be boiled in boiling water for 15 to 30 minutes before consumption, and for thicker ones, it can take up to 40 minutes. If you continue to cook, the water absorption of the vermicelli will increase, the texture and strength will decrease, local expansion and breakage will occur, and the water-soluble solids will increase. If you continue to cook, the vermicelli will become small short sections, and eventually the high temperature of the soluble starch will cause If the vermicelli does not swell and become continuous after being cooked for an hour or two, it is possible that additives such as alum have been added, which may cause quality problems.

Extended information

The surface color of ordinary vermicelli is not correct, even too glamorous and unnatural. During the cooking process, the more it is cooked, the darker it becomes. In theory, there is a problem with such vermicelli. The reason why sweet potato vermicelli is brown in color is very simple. For example: fresh sweet potatoes, apples, etc. are initially white after being scratched with a knife, and then oxidize and turn brown after being left in the air for a while. This is also the color change of sweet potato vermicelli. The reason is that under normal circumstances, vermicelli will gradually turn white after being cooked, just like a discolored apple that returns to color after being rinsed with boiling water. Vermicelli that does not change color after being cooked for 2 hours may present a safety hazard.

Among the potato vermicelli noodles, the potato pink color is whiter and more transparent; the sweet potato vermicelli of good quality is white, transparent and slightly yellowish. In addition, due to the types of sweet potato raw materials used (yellow-fleshed sweet potato, red-fleshed sweet potato, Different from purple sweet potato), there are also brown and gray sweet potato vermicelli. Good sweet potato vermicelli has a burnt flavor similar to roasted sweet potatoes after being burned. Tapioca starch is generally not used in vermicelli processing. In some places, in order to reduce costs, tapioca starch and corn starch are mixed to make it, pretending to be sweet potato flour with a better taste. However, this kind of vermicelli is not resistant to cooking. The color of normal vermicelli and vermicelli is slightly yellowish, close to the original color of starch.

Baidu Encyclopedia-Vermicelli