2. After rinsing, turn off the water until the water becomes clear, and add 1 spoon of salt to the vermicelli: grasp it repeatedly by hand until the salt is completely melted, and then rinse it with water: put the salt again, grasp it repeatedly until the salt is melted, and rinse it clean.
3. Pour 2 bowls of water into the pot, add 1 tbsp of cooking wine, add vermicelli, and cook until the water boils 1 min, then pick up vermicelli.
4. Cut the vermicelli into sections, then add 1 tablespoon salt and 1 tablespoon raw flour, squeeze it for a dozen times, and then rinse it. It has no taste at all.
Extended data:
Sausage (mainly filled with bean starch paste)
This is a traditional dish in China, Guangdong and Hongkong. The main ingredients are pork and pork intestines, and the auxiliary materials are cardamom, clove, cinnamon, Amomum villosum and angelica dahurica, which belong to Cantonese cuisine. This dish is fragrant and refreshing, not greasy. After smoking, it is easy to preserve.
Some animals' organs that absorb and store nutrients contain fat, which makes them taste like powder and look like intestines, hence the name. Further explanation is the pig's small intestine, and it is the front small intestine, that is to say, the next section of the stomach is called powder intestine, and the last section of the small intestine is called small intestine.
References:
Baidu Encyclopedia rice rolls