How to make potato vermicelli:

Wash the dry vermicelli and soak it in cold water for a while or not. It depends on your patience in cooking the vermicelli. Heat the pan with cold oil. Stir-fry the hot pot base until fragrant and red oil comes out. Add star anise, spicy peel, and ginger slices to bring out the aroma. (If you don’t have hot pot base, it’s good to add some bean paste.) Add potato cubes and stir-fry quickly and evenly. Stir-fry a few more times. minute. Add dry vermicelli and stir-fry evenly. The soup must cover the vermicelli so that the vermicelli can absorb the soup and become delicious. Add salt and stir-fry evenly. You can cover the pot and simmer for a few minutes so that the potatoes and vermicelli cook quickly. Tastes good. 1. Prepare 50g potato starch and 30g water. 2. Prepare 50 grams of homemade potato starch and add 30 grams of cold water. 3. Use chopsticks to stir the starch and cold water evenly to form a thin soup-like starch water. 4. Pour 100 grams of cold water into the pot and heat over high heat until the water boils. The boiling hot water immediately pours into the stirred starch water. 5. While pouring boiling water, use a rolling pin to stir quickly in one direction. 6. Stir the thin soup-like starch water into a transparent paste, which is slightly tough. When you lift the rolling pin, you can see that the paste starch can be drawn. 7. Add 250 grams of dry potato starch to the stirred starch paste while it is hot. 8. Prepare an egg, strain out the egg white and set aside. Pour the egg white into the dry starch. 9. Add 1/4 teaspoon of salt, mix the starch paste, dry starch, egg white and salt together with your hands to form a smooth dough. 10. Prepare the tools for making potato vermicelli and open the lid on the tool. 11. Grab a handful of potato dough and stuff it into the hole in the middle. As the handle rotates, the potato vermicelli will be squeezed out. 12. Put enough cold water in the pot and bring it to a boil over high heat. When the water in the pot is boiling, move the tool above the pot and squeeze it while letting the squeezed potato vermicelli flow into the pot. 13. Boil the potato vermicelli in the pot until it floats on the water. Use a slotted spoon to drain the potato vermicelli. Immediately put it into a basin of cold water and repeat several times to cool the potato vermicelli. 14. The cooled potato vermicelli can be served cold or made into stews.