Soaking vermicelli in warm water is the key to good hair. The texture of vermicelli is hard, and it is difficult to foam even if it is soaked in cold water for a day. Not completely soaked vermicelli, not only tastes hard, but also seriously absorbs soup when put into the pot. Not only will it absorb all the soup in the dish, but it will also bring trouble to the paste pot.

Besides, hot water is not allowed. Many people want to make vermicelli quickly, so they simply use boiling water. In this way, the inside of the vermicelli has not had time to absorb water, and the outer layer has rotted into powder. If you cook it again, it will easily turn into paste.

It is best to soak the vermicelli in warm water. Put your hand in the water, it will be a little hot. The temperature is about 40℃-50℃. Generally speaking, vermicelli is soaked in warm water for about 20 minutes.

Selection skills of fans:

Generally, the surface color of vermicelli is not correct, even too enchanting and unnatural, and the color 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. After being cut with a knife, it began to turn white, and after being left in the air for a period of time, it oxidized to brown, which is also the reason why the sweet potato vermicelli changed color.

Under normal circumstances, vermicelli will gradually turn white after being cooked, just like the color recovery of discolored apples after being bleached with boiling water. Boiled vermicelli that does not change color for 2 hours may have potential safety hazards.

Generally, sweet potato vermicelli should be boiled in boiling water 15 to 30 minutes, and thicker vermicelli can be boiled for 40 minutes.