The correct way to make vermicelli is as follows:

1. Add 1.5 times the amount of water and an appropriate amount of alum to the mung bean starch, and then mix evenly repeatedly to ensure that there are no lumps. Make mung bean powder slurry.

2. Put the spinner into the boiling water pot so that it floats on the boiling water, then take an appropriate amount of mung bean powder and pour it into the spinner.

3. Quickly turn the edge of the rotor with your hands to make it rotate rapidly in the boiling water. In this way, the mung bean powder slurry will be evenly spread from the center of the bottom of the plate to the surroundings under the action of centrifugal force. At the same time, the slurry is gradually solidified and formed according to the shape and size of the bottom of the rotating disk due to heat (thickness is about 3mm).

4. After the mung bean powder slurry is completely solidified, immerse the entire spinner into cold water. After it has completely cooled, carefully peel off the powder skin.

5. Then repeat the above steps to make all the starch slurry into vermicelli.

6. Take the vermicelli out of the water, drain it, stack it neatly on the chopping board, cut it into 1.5cm wide strips with a knife and put it on the plate.

7. Next, you can use the prepared vermicelli to make various delicacies.