Sweet potato vermicelli is also known as sweet potato vermicelli, live knot and sweet potato vermicelli. It is an ancient traditional Han cuisine. The main raw material is fresh sweet potato, with a long time to cook not rotten, fragrant and delicious, eating method of diverse characteristics, is the masses of most areas of China favorite and common food.

The processing of sweet potato vermicelli has fresh potato as raw material to be processed into starch and then processed into vermicelli, can also be directly processed into vermicelli with starch as raw material, in addition to vermicelli processing of traditional and modernized technology two kinds of art, the traditional technology is generally small-scale processing of farm units, the production process is as follows (with fresh potatoes as raw materials):

1, selection of potatoes. Select smooth surface, no pests and diseases, no green head, moderate size sweet potato.

2, cleaning, will be selected sweet potato into the basket put into the water, the soil, impurities wash off, and the sweet potato ends cut off.

3, crushing. Washed sweet potato should be crushed in time. The 195-type 12 horsepower diesel engine driven 380-type or 440-type pulverizer, while playing the side of the water, playing the finer the better, in order to improve the rate of powder.

4, filtering. With 0.7 ~ 1.5 meters hanging pulp cloth filtration, to filter 2 times. Initial solution diluted to some, the second to some thick, filtrate into the pool 2 days later, the pool of water to drain, add the original amount of water 1/3 mixing, and then filtered once more, the filtrate into a small pool of precipitation.

5, exposure: when the pool is all clarified, drain the water, take out the surface layer of oil powder, the lower layer of starch out of the hanging into the powder, placed in the sun on the exposure. When half of the water evaporated in the powder, cut the powder into a number of exposure. The sun field is located in a windy and sunny place to prevent dust pollution.

6, batter. 500 grams of starch with 100 grams of alum, mixed with 2500 to 3000 grams of cold water, put in a pot. Basin in a pot to boil, stirring constantly, maturity up to eight or nine can be. Paste, can be made to 20 kilograms of starch noodles.

7, leakage of silk. Leakage of silk before you can try to see if the powder is appropriate, such as the leakage of the fan is not thick, not thin, not constant that is appropriate. As the next bar too fast, the phenomenon of broken bars, said the batter is too thin, should be mixed with dry starch and then kneaded, so that the toughness of the noodles moderate; as the next bar is difficult or too slow, coarse and fine and uneven, the table batter is too dry, you should add some wet starch. Before the leakage of silk powder to a good mixing is preferred. The temperature of the powder is 30 to 42 degrees Celsius is good. Prepare 2 pans (model 8), 2 cold water tanks, leakage spoon to medium-sized 48 holes. Leak silk, paste to stir, mixing while adding warm water, water temperature of 50 ℃. When the starch dough away from the hand, grab a group (handle), a little natural drooping, such as not falling, you can leak silk. In the leakage of silk, to prepare a pot of boiling water, when the pot of water boiling before the leakage of silk. Silk sinks to the bottom of the pot and then floats out of the water, you can get out of the pot, after a cold water tank cooling, with the hand into a bunch of wear to the wooden stick, after another cold water tank cooling, and constantly swinging, until the fans loose so far. Then put it indoors, cold and take it out of the outdoor sunshine.

8, sunshine. The fans will be taken to a windy and sunny place, after drying in the sun, packaging that is the finished product.

(This article was contributed by Baidu.com)