1, add 1.5 times of water and an appropriate amount of alum into mung bean starch, and then mix them evenly repeatedly to ensure that there is no caking to make mung bean powder slurry.
2. Put the spinner in the boiling water pot to float on the boiling water surface, and then pour a proper amount of mung bean paste into the spinner.
3. Quickly move the edge of the spinner by hand to make it rotate quickly in boiling water, so that the mung bean paste will be spread evenly from the center of the bottom of the dish to the surrounding by centrifugal force. At the same time, due to heating, the slurry gradually solidified and formed according to the shape and size of the bottom of the rotating disk (about 3mm thick).
4. After the mung bean paste is completely solidified, soak the whole cyclone in cold water, and then carefully remove the vermicelli after it is completely cooled.
5. Then repeat the above steps to make all the starch paste into vermicelli.
6. Take the vermicelli out of the water, drain it, stack it neatly on the chopping board, cut it into strips 1.5 meters wide with a knife and put it in the plate.
7. Next, you can make all kinds of delicious food with the prepared vermicelli.