The best taste is to soak it in cold water, then put it in boiling water, and cook the sweet potato vermicelli with scalded fungus until it is 90% mature, which will be tough and chewy.

1, preferably immediately after soaking in boiling water (within one hour);

2, warm water soaking, that is, about half cold water to half boiling water, about 60-70 degrees of water, it is best to use it within three or four hours after soaking;

3. If it is cold water, it needs to be soaked for a long time, but it can also be left for a long time, and it is no problem for a day or two.

Hot and sour powder is popular in Chongqing, Sichuan and Guizhou. Its characteristics are "hemp, spicy, fresh, fragrant, sour and oily but not greasy".

There are two kinds of hot and sour powder: one is gouache, which is made of sweet potato starch; The other is "dry powder", that is, dry powder strips processed into vermicelli. Because the hot and sour powder made of dry powder strips is simple and convenient, dry powder is generally used. However, the preparation operation of gouache is complicated.

Extended data:

distinguish

Color discrimination ability

When the sensory evaluation of vermicelli color is carried out, the product is directly observed under strong light.

Good vermicelli-white and shiny.

Poor vermicelli-slightly black or brown, slightly shiny.

Inferior vermicelli-dark color.

Organizational state recognition

Sensory identification of the texture state of vermicelli is through direct observation, and then bending by hand to perceive its toughness and elasticity.

Good vermicelli-uniform in thickness (uniform in vermicelli thickness), without drawing or breaking, flexible and elastic to the touch, and without impurities.

Poor vermicelli-uneven thickness, broken wire drawing, poor flexibility and elasticity, and a small amount of general impurities.

Inferior vermicelli-there are a lot of broken strips, mildew spots, a lot of impurities or malignant impurities.

Recognition of smell and taste

In sensory identification of the smell and taste of vermicelli, you can smell the sample directly, then soak the vermicelli in hot water for a while, and then smell its smell; Chew the soft vermicelli in your mouth and taste it carefully.

Good vermicelli-the smell and taste are normal, without any peculiar smell.

Poor fans-bland or slightly smelly.

Inferior vermicelli-has musty, sour, bitter and other peculiar smells, and the taste is sandy.

Baidu encyclopedia-hot and sour rice noodles