Potato starch

500 grams

salt

1/3 spoons

Egg white

a

cold water

70-80g

boiling water

100g

Method of homemade potato vermicelli

They are sold in supermarkets. I bought two bags of 300 grams each. When weighing, sit in a pot of water, boil, iron noodles and cook vermicelli. Method of homemade potato vermicelli

Step 1

First, take out about100g of potato powder and put it in a slightly larger pot, and mix it evenly with cold water (it is recommended to use a rolling pin, but other tools can't make it work). When the starch meets water, it will sink to the bottom, which is very heavy and solid, and the stirring is very laborious, and the surface is smooth like a mirror. Method of homemade potato vermicelli

Step 2

After the water boils, add about100g of boiling water to the basin. Note that it must be boiling water. Stir with a rolling pin while injecting, and finally pull up the rolling pin to draw it out. It is advisable to stir more. After stirring, add salt and stir well. Method of homemade potato vermicelli

Step 3

Add the remaining 400 grams of dry starch into the basin, knock a small hole in the egg, pour the egg white into the dry starch, continue stirring with a rolling pin until there is no dry powder, and then knead the dough. Method of homemade potato vermicelli

Step 4

Sprinkle some dry starch on the chopping board, take out the kneaded dough, knead it evenly on the chopping board, or stack it up and down, in short, make the dough smooth. Method of homemade potato vermicelli

Step 5

Open the prepared tools, put the dough into the bucket, and choose the shape you like, round and flat. I use flat. Method of homemade potato vermicelli

Step 6

After the water boils, press the vermicelli directly into the pot with a tool, and then open it twice to remove it. Method of homemade potato vermicelli

Step 7

Prepare a pot of cold water, soak the removed vermicelli in cold water several times until the vermicelli is completely cold. Just soak it for about three times. Method of homemade potato vermicelli

Step 8

Then take out the vermicelli, divide it into several lumps, and put it in the refrigerator to freeze, so you can eat several meals. The taste is slippery, especially delicious.

I made some thin ones here, and some thick ones. The thick ones are hand-pulled, generous and suitable for stews. Method of homemade potato vermicelli

Step 9

Tips

Boiling water must be boiling hot, and the amount of water should be controlled. If there is too much water, the noodles will be soft and difficult to set.