50 grams of mung bean starch

50 grams of water

Salt 2G

A pizza baking tray or stainless steel platter.

Homemade thin face (powder skin)?

Add a little salt to mung bean starch and water according to the ratio of 1: 1 to make mung bean starch solution.

(It must be mung bean starch. Oh, it can't be anything else. If you can't buy it in the supermarket, you can buy it on general TB. )

Scoop a spoonful of starch liquid, shake the plate back and forth from left to right to make the liquid evenly distributed on the plate, then put it in a pot of boiling water and float on the surface of boiling water.

When the starch in the dish dries, the whole dish sinks into boiling water. Cook the vermicelli thoroughly.

When the shell becomes almost transparent, it means that it is fully mature. At this time, take out the pizza tray and immediately put it in a basin filled with cold water to cool it.

Then peel off the edge of the vermicelli from the pizza tray with your fingers in the cold water basin, and gently push down the cold skin with your fingers, without pulling hard, so as not to tear the skin.

Ok, the skin lift as thin as cicada's wings is finished. How to eat it is up to you. Cold salad, stir-fry and soup are delicious anyway.

Just a reminder, if you eat it cold, you must remember to cut it and scald it with boiling water. Oh, food hygiene and safety are very important!