Hello, you can add some edible salt and gluten source. , vermicelli is resistant to boiling. Formula of self-cooked alum-free dry powder strips and wide vermicelli strips: 50 kg of potato starch (cassava and sweet potato), 50 kg of other starch, 0.3-0.6 kg of power source, 0.5-0.8 kg of edible salt and 50-200 kg of warm water. Technology: firstly, add edible salt into warm water to dissolve. Then, the gluten source K and all the starch are evenly mixed, and then stirred into a paste with hot water. The prepared starch paste is cooled to 25 degrees, put into vermicelli and cooked into vermicelli, and the processed vermicelli is cooled by a fan. Then drying in the shade for 8- 12 hours or freezing, soaking, kneading, drying in the sun and packaging.