Tools/materials: 300g potato flour, 5g alum, minced garlic, salt, balsamic vinegar, fresh soy sauce, sesame oil, etc.
0 1 Scoop out the potato powder and put it in the basin.
Boil alum with water, pour it into a potato powder basin and stir it into a slightly thick paste.
Take a steaming powder pot and slide a layer of Hu oil on it.
Add half a pot of water to the boiling pot and bring the water to a boil.
After heating in the water pot, take out the powder tray, scoop a proper amount of powder paste into the powder tray, rotate with both hands, spread the powder paste evenly, then put it into the boiling water pot, cover the lid and cook it in water.
When you see the vermicelli in the vermicelli dish change color and bubble, the vermicelli is steamed.
Take out the powder tray, turn it upside down, lay the vermicelli flat on the chopping board, and the vermicelli will be ready.
Then when eating, cut the vermicelli into long strips and add appropriate amount of minced garlic, balsamic vinegar, fresh soy sauce and sesame oil. According to personal preference, stir well and you can have a full meal.