Because the raw vermicelli is directly leaked into the boiling water pot to cook the cooked vermicelli, the cooked vermicelli is very sticky because of the use of alum, so there is no way to directly dry the vermicelli, because the dried vermicelli are adhered to each other, not one by one. Only by freezing them, standing them for more than ten hours (freezing them thoroughly), and then taking them out to dry in the sun, can the frozen vermicelli be dried one by one.
Now, the sweet potato harvest season is also the raw material for making vermicelli. In the vermicelli making process, pull it out of the sweet potato field, drive it home with a three-wheeled motorcycle, clean the mud on the surface of the sweet potato until it is clean, and also drive a three-wheeled motorcycle to pull the sweet potato to the machine for crushing. This is the time when the sweet potato residue is mixed with starch, and it needs to be separated with water. The washing process is very important, which directly affects the amount of starch. Prepare pots, fine cloth and wash it with water repeatedly. In the past, sweet potato residue was used to make steamed bread, and it was definitely not good to mix the washed starch with water. Leave it alone. After overnight precipitation, the starch will sink to the bottom, and the water above will be emptied of the glistening starch. The starch will be dug out and dried in the sun for storage. The raw materials of vermicelli have been initially processed, and the following will explain how to make vermicelli.
Why do you choose to make vermicelli in winter? The reason is that cooked food is easy to store in winter. Everyone knows that cooked food is easy to go bad in hot weather. Cut to the chase, use hot water with 50% starch to make starch into a thin paste, then use boiling water to rush into the prepared starch thin paste and stir it quickly. After about 10 minutes, add 0.5% alum to the vermicelli, and use appropriate amount.
I don't think rural people have to make vermicelli by hand in winter, which is determined by the season and other factors. First, it is because autumn sweet potatoes are harvested soon in winter; second, making vermicelli dries quickly and is not easy to mildew; third, farmers have leisure to make vermicelli only in winter.
The cultivation of sweet potato can be divided into spring sweet potato and summer sweet potato. Sweet potatoes are harvested in summer after spring. After harvesting sweet potatoes in summer, wheat is purchased and autumn crops are planted. There is no time to make vermicelli. Another is that it is rainy, humid and hot in summer, and the dried vermicelli is slow. If it can't be dried in a short time, the wet vermicelli is likely to be mildewed in a high-temperature and humid environment, and the loss will be great if it is mildewed. In addition, there are many flies in summer, and the sugar content in vermicelli is high, which is easy to attract flies, and the vermicelli made is unsanitary. Therefore, people do not choose to make vermicelli in summer.
The sweet potato harvest in autumn is the end of autumn, and it is almost winter. At this time, crops such as wheat were also planted, and it was time for slack farming. People also have time to make sweet potato vermicelli. In winter, there is less rain and dry air, which is very beneficial to the drying and molding of sweet potato vermicelli. The made vermicelli is not easy to mildew, and there are fewer flies climbing in winter, which is cleaner and more hygienic. So people choose to make vermicelli by hand in winter.
And people also like to eat vermicelli in winter, and winter is also the season when vermicelli is consumed in large quantities. For example, people are used to stewing pork and cabbage with vermicelli and chicken with vermicelli in winter. Therefore, only when vermicelli is made in winter can it be sold smoothly. So people choose to make vermicelli by hand in winter.
Why do rural people hand-made vermicelli have to be processed in winter? Because rural vermicelli is mostly made of sweet potato starch, and autumn is the season when sweet potatoes mature, sweet potatoes are generally dug around the solar terms in first frost. After digging the sweet potato and making it into starch, it will basically go to beginning of winter. In winter, there is no work in the field, so you can take time out to process vermicelli. It is easy to dry and dry in cold weather, and it is not easy to break and there are no flies and mosquitoes.
My family used to grow more than an acre of sweet potatoes every year, mainly by eating and making some vermicelli. When I was young, I often followed my dad to process starch and pulled a cart full of donkeys to the starch processing factory. When the starch is processed, it can be made into vermicelli. At that time, it was really pure-handed sweet potato vermicelli without any auxiliary materials. Boil a large pot of boiling water, turn the starch into paste and stir it repeatedly. With a funnel made of gourd ladle, the water starch flows into the pot along the leak and instantly becomes vermicelli. The vermicelli made is very strong and delicious. However, it is difficult to buy such vermicelli in the market now.
So having said that, everyone should know why farmers only make vermicelli in winter! @ Sannong Zixing
I don't understand. I didn't make vermicelli here. It's better not to ask irrelevant questions.
Common sense, temperature, harvest season, and air are all known to working people without asking. In summer, rice flour is made, and it is wet and cold. Anyway, this question is only asked by the brain.
This is because in winter, there are no flies, mosquitoes and other pests that affect health. The vermicelli is made of sweet potato powder. After being cooked, people string it with wooden sticks, freeze it, and then hang it to dry. If you make vermicelli by hand at any time in spring, summer and autumn, you can't guarantee the hygiene of vermicelli at all. It must be that flies and insects are flying all over the sky, which makes people feel sick when they look at it. Besides, the vermicelli that has just been cooked is not easy to set, and it can't be dried in time when it is strung together, and it will become thinner due to high temperature. Therefore, people must make vermicelli by hand in winter, and the vermicelli will be frozen and shaped quickly after it is taken out of the pot, which is easy to carry and hang, and there are no worries and interference that affect the hygiene of vermicelli, such as flies.
There is another reason why people in rural areas make vermicelli in winter. After the autumn harvest, a large number of sweet potatoes are on the market, and people will thicken most of them into powder. People washed the sweet potato with water, smashed it with a beater, filtered it with water, precipitated it to avoid water, hung it with a white cloth, made it into a powder cake, and then dried it in the air. At this time, there are plenty of raw materials for sweet potato starch, and most of them have to make vermicelli, whether it is a large family or a few small families. At this time, the rural wheat was basically cultivated and entered the slack season, so people had leisure and good people asked for help.
In winter, the weather is dry, the weather is freezing, there are no flies and insects, and people enter the winter leisure, which is the golden time for people to make vermicelli, and it is just time to go on sale during the Spring Festival. This is also the right place at the right time.