Material: sweet potato.

The first step is to buy a big bag of fresh sweet potatoes back from the market, then clean them and peel off the outer coat of the sweet potatoes for spare.

The second step is to cut the sweet potatoes into small pieces with a knife, and after all of them are cut, put some of them into a blender first, add appropriate amount of water, and beat the sweet potatoes into sweet potato puree.

The third step, in order to beat the sweet potato puree poured into a large pot, and then take out a clean gauze, with gauze to the sweet potato puree over slightly up, squeeze the water, so that we get the starch water, squeeze dry sweet potato puree first put aside, there is also a use.

The fourth step, squeezed dry sweet potato puree again add water, mix well with gauze again squeeze out starch water, the same operation needs to be repeated 3-4 times, when the water is more and more clear, sweet potato puree starch value of all taken out, sweet potato puree can be discarded.

The fifth step, add a drop of cold water to the sticky rice flour, pour it into a pot and cook it on low heat, stirring while cooking, so that the rice paste becomes mush, and then put the starch water into it, stirring well, and when it cooks until there is no more water, pour it into a plastic bag, and cut a small slit at the bottom of the plastic bag for the mush to slowly seep out.

Sixth step, ahead of time, start a pot of boiling water, after the water boils, slowly squeeze the rice paste in, the whole time on high heat to cook the sweet potato vermicelli, when the vermicelli floats up, the edge of the slightly transparent, that is, it is already cooked.