Method of making mung bean vermicelli: \ x0d \ x0d \ 1. After selecting mung beans, wash them and soak them in water for 30-36 hours in winter and 15 hours in summer. \x0d\\x0d\2。 After impregnation, it is ground with a stone mill. If a large amount of foam in raw soybean milk hinders starch separation, a small amount of green oil, vegetable oil or green oil residue can be removed, and the amount of oil residue is 0. 1% of mung bean. Dip the bamboo stick in the oil residue and stir. \x0d\\x0d\3。 Put raw soybean milk into a bag filter, and the center of the long axis of the bag filter is tied with a rope. One end of the rope is hung on the bamboo frame, and one end of the long shaft can be held by hand, so that the bag filter can be shaken to wash the starch milk out of the bag filter. Pour the washed starch milk into a tank, precipitate, remove the supernatant, and then add water and stir. Wash the sediment. Finally, the starch was filtered out from the cloth bag and dried to 60%. \x0d\\x0d\4。 Subdivide the above semi-dry powder, take115, add cold water 5 times as much as 1.5 to make powder water, pour the powder water into a copper spoon filled with boiling water, make the spoon half immersed in boiling water, stir to make it into a thin paste, and pour the thin paste into 14. \x0d\\x0d\5。 This semi-flowing mixture is poured into the tap, which is made of copper or iron, with a bottom of 15cm, a diameter of 17cm and a height of 20cm, and a small round hole at the bottom. Holding "beating" in one hand and beating the starch paste in the other, the starch will come out through the bottom hole in the form of filaments. \x0d\\x0d\6。 Put the flowing filaments into boiling water for solidification, take them out with bamboo chopsticks and soak them in cold water for a while, then wash them in the supernatant after starch precipitation, and finally put them on a bamboo pole to dry. 100 kg mung bean can be used as 30 ~ 45 kg vermicelli.