Making method of vermicelli and bean jelly. Raw materials and utensils: mung bean (or corn) starch, alum and water; Number of ironing reeds with a diameter of 2 15mm, 1 cold water tank, 1 charging spoon. 2. The method of making vermicelli is: 1, adding120kg of water and 20g of alum into 50kg of starch with a water content of 47% (to make a deep solution), and then fully mixing the two solutions to make a slurry until there are no particles. 2. Spoon 75g of the prepared slurry into the scalding basket, then put the scalding basket on the boiling water surface of the pot, and then rotate the scalding basket by hand, so that the slurry in the scalding basket is fully dispersed, and then stop, so that the dispersed slurry returns to the center of the scalding basket to gather. 3. After five turns and four stops, the sheet at the bottom of the reed is heated and solidified, and the thickness is uniform. Then cover the pot cover and stew, take it out after it is cooked thoroughly, put it in a cold water tank for rotary floating and cooling, and stack it in turn after taking it out, which is the finished product. Homemade vermicelli: The raw material does not need to be bean powder, as long as the vessel has a steel basin or enamel basin with a smaller diameter than the pot mouth. The raw material ratio and production process are as follows: adding 15g alum to every 5kg of starch. First, starch is mixed with cold water to form a thick paste, and then gradually added with water to form a paste. At the same time, alum water is added to increase the elasticity, toughness and corrosion resistance of the finished product. ? KINOMOTO SAKURA? 6? 0 What's the matter with you? ┲ (4) ??? Then sit on the water surface of the boiling pot and rotate it back and forth several times, so that the rotating slurry can be spread evenly and condensed into thin sheets by heating. Take out the cooked vermicelli, put it in a cold basin, take it out after cooling, flatten it, and control the humidity before eating. Qualified fans should be uniform in size and thickness, neither raw nor rotten, and completely unbreakable. The preparation method of bean jelly is as follows: the raw materials are the same as vermicelli, and 10 kg of warm water and 20g of alum are added to every 5 kg of starch. After stirring evenly, add 22.5 kilograms of boiling water, stir while rushing and heat evenly. Immediately after punching, pour it into the hemp rot box, flatten the surface, take it out after cooling, and cut it into pieces with a knife according to specifications, which is the finished product of bean jelly. Pay attention to the smoothness of the box cover during operation to avoid uneven thickness of the finished product. When taking bean jelly, we can add some cold water to the lid of the box to keep the finished product intact. According to the specifications of bean jelly, every 2.5 kilograms of starch in the finished product should be 100 tablets, each tablet weighs 150- 175 grams, with uniform size and thickness, smooth bottom plate, no missing corners and no damage. 100 pieces of old hemp rot are made of 5 kilograms of starch, each piece weighs 250-300 grams, the size and thickness are uniform, and the bottom plate is smooth, angular and elastic.