The whole process is similar to making cold rice noodles.

Materials: mung bean starch+potato starch (1: 1), water and salt.

You can use mung bean starch. I haven't tried all potato starch.

According to the amount of 1 starch, 4 or 5 water, add half a teaspoon of salt and stir evenly to make slurry.

Add water to the pot. In the whole process of making vermicelli, it is best to keep the water in the pot slightly boiling. When the water is boiling, you can add cold water appropriately.

Put a small amount of slurry into the rotator, then sit on the water surface of the pot and rotate it back and forth several times to make the slurry evenly distributed in the rotator.

When the slurry is heated and condensed into white, the rotating body tilts. Pour the water in the pot into the spinner. At this time, you can see that the vermicelli gradually changes from white to transparent, pour out the water, and take out the cooked vermicelli after 1 min. Put it in a cold basin, cool, take it out, flatten it, and control the moisture.

The key to making vermicelli is the time to inject water into the spinning machine. It's too early for the vermicelli to form, and it will crack too late. My experience is that when the slurry in the cyclone gradually turns white and there is no water, hot water is injected.

The prepared vermicelli can be made into northeast noodles, bean jelly or vermicelli fish head.