Potato flour and flour mixed together to make cold noodles;

Ingredients: 80 kg of sweet potato starch (or potato and mung bean starch), 20 kg of flour, 0.5 kg of salt and 200-300 kg of warm water.

Steps:

1. Dry-mix the starch evenly, add warm water to the salt, then mix with the starch to make a paste, and keep the temperature for 30 minutes.

2. Grease the spinneret, preheat it, add the starch paste, shake it evenly, spread it out, put it in a boiling pot, and steam it until it turns white.

3. Pour in hot water, scald until the vermicelli is transparent, pour out the hot water, take out the spinneret one minute later, put it in a cold water tank, and expose the vermicelli after cooling.

4. Rub some oil between each sheet, fold them, cut them into strips after cooling thoroughly during cold salad, and then vacuum or seal them for sale.