Then boil, pour 200 grams of water into the pot to boil, then pour the prepared slurry into the pot bit by bit, stir while pouring, and boil it into a transparent paste, and the cooked paste will be cooked.
Add 500 grams of potato starch, 2 egg whites and egg whites in a large bowl to make the vermicelli continuous, easy to form and smooth.
Then pour the cooked glutinous rice into the dry starch while it is hot and knead it evenly. It will be a little hot at first, and it is easy to throw dry powder. Don't worry, you can try rubbing it. It takes a long time to knead all the dry powder.
If the sticky dough feels too soft, add a few times more dry starch until it is kneaded into a smooth dough with moderate hardness.
Then divide the dough into several small doughs, arrange each dough, rub it into long strips, and brush the surface with corn oil to prevent cracking.
Boil another pot of boiling water. After the water boils, put the batter into the dough mold and squeeze it into the boiling water pot. After cooking, the vermicelli will float and then take it out and eat it with cold water. Can be used for frying, stewing and making hot and sour potato powder.
If there is no dough mold, you can also stir the dough a little harder, roll it into cakes and cut it into wide strips with a knife. If cooked, it will be wide powder, and it can also be made into powder mice, which is also delicious.
If you can't eat it all at once, you can control the water to dry, divide it into small portions, put it in fresh-keeping bags and put it in the refrigerator for refrigeration. Just take it out and cook it when you want to eat.
The potato flour made in this way, whether boiled or fried, is particularly smooth and chewy, without any addition, and the method is simple. If you like it, try it quickly.