“Homemade sweet potato vermicelli can be made with just a pot of boiling water. It is super simple to make, delicate and smooth and the healthiest!

Meimei spent her childhood in the countryside. In the countryside in the 1980s, Basically, we are self-sufficient. We rarely buy vegetables throughout the year. We eat whatever is grown in the fields. If we occasionally have a guest and buy some fresh dishes, for the children, it is as happy as the Chinese New Year. But looking back now, The local food that I was tired of eating when I was a child is now a rare delicacy that we can eat. Occasionally, when I go back to my hometown, the local specialties that my relatives and friends stuff into the car always make me feel like a treasure.

< p>Sweet potato vermicelli is a delicacy that I have never tired of eating since I was a child. When I was a child, my parents made sweet potato vermicelli still vividly in my mind. The sweet potato vermicelli has a chewy and soft texture. It can be eaten stir-fried, boiled, or used in hot pot. It’s something you can never get tired of eating, and it can be used as a staple food or as a meal. However, the sweet potato noodles bought from the supermarket never taste the same as when I was young. I just imitate my mother and make them at home. Once you get started, you will find that it is not that difficult. My husband, who also grew up in the country, praised it repeatedly, saying that he had not tasted this taste for many years.

If you like it, come and try it with Meimei. Homemade sweet potato flour skin can be made with just one pot of boiling water. It’s super simple to make, delicate and smooth and the healthiest!”

Ingredients

Mainly! Ingredients

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A bowl of sweet potato flour

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A bowl and a half of water

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Two eggs

Accessories

Salt

Adequate amount

Oil

An appropriate amount

Millet chili

A few

Vinegar

An appropriate amount

Light soy sauce

Adequate amount

Chopped green onion

Adequate amount

Grated ginger

Adequate amount

Sweet potatoes How to make vermicelli noodles

1.

Cut all the ingredients, cut millet and pepper into rings, cut green onion into flowers, fluff garlic and cut into mince, and mince ginger for later use.

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2.

In a bowl of sweet potato starch, pour water that has not soaked the starch, stir with chopsticks to precipitate, sweet potato starch is being made It needs to be dried during the drying process, and it will inevitably be stained with a lot of dust. Repeatedly soaking and sedimenting, pour out the dirty water. After repeated two or three times, the soaking water will become clear and transparent.

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3.

Add one and a half bowls of water to the soaked sweet potato flour and mix evenly, the ratio is (1:1.5). Strain through a sieve to remove any residue from the sweet potato flour. Add table salt and mix well.

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4.

Brush a little oil on the flat plate and pour the mixed batter into the plate. It should not be too thin or too thin. It's too thick, about the thickness of a one-yuan coin. Put the flat plate into a pot of boiling water and heat it evenly to solidify into a powdery crust. Choose a pot with a large caliber. I use a wok for cooking.

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5.

After the fire solidifies, count silently for 30 seconds. Don’t take too long! The pastry will crack over time (don’t cover it!). After about 30 seconds, immediately press the flat plate into the water with a spatula. That is, soak it in a pot of boiling water, and it will be cooked when bubbles appear on the surface in about a minute or two.

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6.

Immediately take out the cooked vermicelli and soak it in a basin of cold water. Roll it up from one side in the water and slowly stir the pink skin and it will fall off easily. Pull it off and put it in the basin, wait until everything is done before fishing it out.

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7.

After everything is done, put Take the vermicelli out of the cold water, drain it, and cut it into wider vermicelli. Cutting it slightly wider will make it taste better.

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8.

Heat the oil pan, put the minced ginger, garlic and small red pepper rings into the pan and stir-fry until fragrant.

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9.

Add Lin Run light soy sauce and two spoons of water, add salt, bring to a boil, pour the vermicelli into the pot, stir Mix well and it's ready to serve.

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10.

Add appropriate amount of salt to the egg liquid, mix well, then fry it into an egg pancake, and add coriander on the vermicelli Ready to eat.

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Picture of the finished product of sweet potato vermicelli

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< p>Cooking Tips

Sweet potato flour should be soaked in advance. Repeated soaking requires a longer time. The longer the soaking time, the cleaner the sweet potato flour will be.

When steaming vermicelli, you need to prepare two plates and use them alternately to make it faster.

Choose the ingredients according to your own taste. Add appropriate amount of water, salt, vinegar and light soy sauce to the minced garlic. Stir evenly. Pour into the vermicelli, add spicy oil, and finally sprinkle with chopped green onion and coriander. I was lazy and didn't make the spicy peppers. I just used millet peppers and stir-fried them. It was just as delicious.

It is not difficult to make sweet potato flour skin. If you follow the recipe strictly, there will be no problem...

Many babies ask about the sweet potato flour link! Meimei only shares delicious food and does not buy goods. You can search on Taobao. There should be no fake sweet potato noodles.