Ingredients:

Ingredients: potato flour 70g, alum 12g

Seasoning: water in moderation

Practice:

1. Potato flour flour (also commonly used in our potato starch)

2. alum

3. Prepare two larger pots of cool water

4. 70g of flour with 50g of cool water to melt

5. and then poured 800g of boiling water

6. Stir well

7. Add 1500g of dry potato starch pasta

8. and the pasta and form a ball

9. wringing the vermicelli The tool

10. Then take a piece of the noodles and knead it into long strips

11. Put it into the tool

12. Screw the lower part of the tool, put a little bit more water in the pot and boil it, then lift the tool on top of the pot and screw the vermicelli into the pot (the water in the pot should be boiled all the time)

13. Screw the vermicelli and carefully sprinkle the vermicelli into the pot with chopsticks. When the noodles float up completely

14. Fish in the first basin of cool water

15. Then fish from the first basin to the second basin (so that the noodles are sufficiently cooled)

16. In the second basin of the powder can be used 16, 17, 18 steps to disk into a ball

17. Will be like scratching the noodle line scratching in the hand

18.18 (coiled results)

19. coiled balls of flour can be arranged in the refrigerator on a frozen plate

20. results