Material: sweet potato.

The first step is to buy a big bag of fresh sweet potato from the market, then clean it and cut off the skin of the sweet potato for later use.

Step 2: Cut the sweet potato into small pieces. After all the pieces are cut, put some into the masher, add water and mash the sweet potatoes into sweet potato paste.

Step 3: Pour the sweet potato paste into a large pot, then take out the clean gauze, thicken the sweet potato paste slightly with the gauze, and squeeze out the water to get the starch water. It is still useful to put aside the mashed sweet potatoes first.

Step 4, add fresh water into the squeezed sweet potato paste again, stir evenly, and then squeeze out the starch water again with gauze. The same operation needs to be repeated 3-4 times. When the water becomes clearer and clearer, the starch value of the sweet potato paste is completely taken out, and the sweet potato paste can be discarded.

Step 5, add a drop of cold water to the sticky rice flour, pour it into a pot and boil it with low fire, stir while cooking, so that the rice slurry becomes sparse, and then add starch water and stir evenly. When boiled until there is no water, pour into the plastic bag and cut a small hole at the bottom of the plastic bag to let the chaos seep out slowly.

Step 6: Boil water in advance. After the water is boiled, slowly squeeze the rice paste into it, and cook the sweet potato vermicelli all the way. When the vermicelli floats and the edge is slightly transparent, it means it is ripe.