How to make handmade vermicelli:

1. Ingredients: 2 and a half cups of sweet potato flour, 1 pound of sugar, a little salad oil, 4 cups of cold water, 1 cup of boiling water.

2. Method

1. Pour 1/3 of the disose sugar and 1/4 cup of cold boiled water into the pot to completely moisten the disose sugar, then turn on high heat and cook until sugar Melt and turn into deep golden brown, and shake the pot to make the sugar evenly colored;

2. Then turn off the heat and pour in 2 and 1/4 cups of cold boiled water and the remaining two-granose sugar, then turn on a low simmer. Boil for 25-30 minutes until the sugar is completely dissolved, then turn off the heat and let cool to complete the caramelized molasses;

3. Take a container, pour 2 cups of sweet potato flour and 1 cup of cold boiled water and mix thoroughly, then Pour in boiling water quickly while stirring into a fine powder slurry and set aside;

4. Take another container, pour in half a cup of sweet potato starch and half a cup of cold boiled water, mix thoroughly to form a powdery water, then slowly pour in In the fine powder slurry, dilute until the slurry can be in a flaky state and set aside;

5. Then take a plastic bottle, first cut off the narrow upper part of the bottle mouth, and then burn it Puncture 4 holes with hot iron scissors from the bottom to form a mold, then place the mold in a deep bowl, then pour the powder slurry and set aside;

6. Boil a pot of water and add a little salad oil first. Then move the mold and the bowl to a place about 1 cm above the water surface, then remove the bowl, let the powder paste flow into the boiling water and cook until it floats, then take it out and put it in cold boiling water to cool and drain. Complete handmade vermicelli;

7. When eating, add appropriate amount of caramel molasses and crushed ice and enjoy.

Note:

* Caramel molasses needs to be stored at room temperature and cannot be refrigerated to prevent the syrup from crystallizing and returning to sand.

*Do not stir while the caramel is cooking to prevent air from entering and causing the syrup to crystallize and return to sand, but you need to shake the pot to make the sugar color uniform.

*The container used for making vermicelli must be clean and oil-free.

*When making fine powder slurry, if the simmering effect cannot be achieved, you can slightly heat it with water.

*If the vermicelli is not eaten immediately after cooling, it needs to be stored in a bag to prevent it from drying out. However, it cannot be refrigerated as it will harden the taste. It can be stored at room temperature for about 2 days.