To make vermicelli with potatoes, starch should be made first, and then starch should be used to make vermicelli. The number of vermicelli should be determined according to the starch content of potatoes. The higher the starch content, the higher the vermicelli yield, and vice versa. According to the experience, generally, a good potato is 6 kg 1 kg vermicelli, while some small and very cheap potatoes may be 1 kg1kg.

Practice: 1: put potato starch in a bowl, add water and mix well, and try not to have small pimples (potato flour is rising very well, generally, only two or three people can eat it in half a bowl, and water is added in the amount of1:4). 2. Mash cooked rice into rice grains and add it to potato flour. 3. Add salt, soy sauce, sesame oil and minced ginger and garlic. This way, the fragrance is more prominent), don't use too much. After the pot is hot, add the prepared juice. 5. Heat it with strong fire for five minutes. When you see the juice start to solidify, turn it over and continue to heat it. 6. After it is completely solidified, pour it out and cool it, cut it into pieces. 7. Put the base oil in the pot. After the oil is hot, put the potato powder pieces back into the pot, sprinkle with the five-spice powder and a small amount of salt and stir-fry twice to get out of the pot.