Generally, sweet potato vermicelli should be boiled in boiling water 15 to 30 minutes, and thicker vermicelli can be boiled for 40 minutes. If you continue to cook, the noodles will burst and the water-soluble solids will be improved due to the increase of water absorption. If you continue to cook, the noodles will become small short knots, and eventually there will be a slight soup paste phenomenon due to the high temperature melting of soluble starch. Any noodles that do not swell and are discontinuous after being cooked for an hour or two may be added with additives such as alum, which may have hidden quality problems.
Extended data
Generally, the surface color of vermicelli is not correct, even too enchanting and unnatural, and it becomes darker and darker during cooking. Theoretically, such vermicelli is problematic. The reason why sweet potato vermicelli is brown is simple. Such as fresh sweet potatoes and apples. This is also the reason why it starts to be white after being cut with a knife and oxidizes to brown after being left in the air for a period of time. Under normal circumstances, the color change of sweet potato vermicelli will gradually turn white after cooking.
In potato vermicelli, the color of potato powder is white and transparent; The quality of sweet potato vermicelli is white and transparent, slightly yellow. Because of the different kinds of sweet potato raw materials (yellow sweet potato, red sweet potato and purple sweet potato), there are brown-gray sweet potato vermicelli. Good sweet potato vermicelli has a burnt taste similar to baked sweet potato after burning. Cassava starch is generally not used for vermicelli processing. In some places, in order to reduce the cost, cassava starch and corn starch are mixed and made as sweet potato powder, which tastes good, but this kind of vermicelli is not resistant to cooking. Normal vermicelli and vermicelli are slightly yellow in color, close to the primary color of starch.
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