For potato vermicelli, if the noodles are well kneaded, the pressed vermicelli will be white and long; if the noodle is not well kneaded, not only will the noodles not be pressed down, but the pressed vermicelli will also be short and black.
When kneading noodles, first boil a small pot of water and use a little gordon noodles and alum to brush it into a paste (usually a bowl of gorgon noodles is mixed with a cup of shochu and alum), mix the noodles while they are hot, and quickly stuff them into the bed and press them down, once
It can only be mixed with two or three bowls of glutinous rice noodles. If there are too many, they will not be able to hold down when cooled. Soak the cooked vermicelli in cold water so that they will not stick together after drying.
[1] The Chinese name of potato vermicelli is mainly made of noodles, which are steamed with potato seasoning and alum technology. People in Wuqi have the habit of eating potato shreds with clear gravy (starch). Over time, the clear gorgon accumulates less and becomes more.
When harvesting potatoes in Zailikou, the small potatoes are crushed with a starch machine to make clear gordon. During the Chinese New Year, every household will press 10 to 20 kilograms of gordon noodles with a glutinous rice flour noodles for consumption in the coming year. Some people also press one or two gorgon noodles as they go.
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Pressing vermicelli is definitely a technical job, the key is to mix the noodles. If the noodles are mixed well, the pressed vermicelli will be white and long; if the noodles are not mixed well, not only will it not be pressed, but the pressed vermicelli will also be short and black.
When kneading noodles, first boil a small pot of water and use a little gordon noodles and alum to brush it into a paste (usually a bowl of gorgon noodles is mixed with a cup of shochu and alum), mix the noodles while they are hot, and quickly stuff them into the bed and press them down, once
It can only be mixed with two or three bowls of glutinous rice noodles. If there are too many, they will not be able to hold down when cooled. Soak the cooked vermicelli in cold water so that they will not stick together after drying.