Pour out the cold water, then pour the warm water of 40-60 degrees into the basin or barrel filled with vermicelli and soak it for about 2-3 hours. After soaking in warm water for about 10 minutes, it is necessary to stir the vermicelli to avoid caking. It is also necessary to adjust the soaking time according to the actual temperature difference in each city. For example, there is a difference in soaking time between summer and snowy days with low temperature in the north.

Never soak in boiling water directly, because they are all dry powder, which will burn the epidermis of vermicelli and lead to desliming of the epidermis, and there are hard cores inside, so pick them up and cook them.

If you need to cook, put the vermicelli in the pot and cook for about 1 minute. When all the vermicelli float on the surface of boiling water, they are cooked until they are soft. Then, you can scoop up vermicelli, prepare a bowl of seasoning in advance, and mix well before eating. If it is urgent, keep the soaking temperature a little longer.

Extended data:

Many people especially like to eat flour, because flour is made of sweet potatoes or potatoes, so it is rich in nutritional value. In fact, there are many kinds of flour, such as wide flour, refined flour and vermicelli. Different kinds of flour have different soaking time. Wide noodles take longer than vermicelli because they are hard, and there is also a kind of flour called hot pot powder, which is suitable for eating hot pot.

Wide noodles can be soaked in hot pot or not. If lasagna is soaked in advance, it will be easier to soften and cook when cooking hot pot, and the hot pot soup will not thicken easily. If you feel troublesome or don't have time to soak, you can also cook in the pot for a long time, but you need to pay attention to the cooked powder, otherwise the soup will thicken and affect the taste of the dishes behind.