Material: sweet potato.

The first step is to buy a big bag of fresh sweet potatoes from the market, then clean them and cut off the coat of sweet potatoes for later use.

Step 2: Cut the sweet potato into small pieces. After all the pieces are cut, put some of them into the masher, add some water, and mash the sweet potato into sweet potato paste.

Step 3: Pour the mashed sweet potatoes into a big pot, then take out a clean gauze, slightly thicken the mashed sweet potatoes with gauze, and squeeze out the water, so as to get starch water. Put the squeezed mashed sweet potatoes aside first, which is still useful.

Step 4, add fresh water to the squeezed sweet potato puree again, stir evenly, and then squeeze out the starch water with gauze again. The same operation needs to be repeated for 3-4 times. When the water becomes clearer and clearer, the starch value of the sweet potato puree is completely taken out, and the sweet potato puree can be discarded.

Step 5, add a drop of cold water to the sticky rice noodles, pour it into a pot and boil it with low fire, while cooking, stirring it, so that the rice slurry becomes confused, then put the starch water in and stir it evenly. When it is boiled until there is no water, pour it into a plastic bag, and cut a small hole at the bottom of the plastic bag to let the confusion slowly seep out.

Step 6, boil the water in advance. After the water is boiled, slowly squeeze the rice paste in, and cook the sweet potato vermicelli with a big fire all the way. When the vermicelli floats and the edge is slightly transparent, it means it is cooked.