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What should I pay attention to when processing fresh vermicelli with cassava starch?
handwork

1. Paste mixing: take wet starch with water content of about 45-50%, slowly add cold water which is about 2.5 times the amount of powder, and keep stirring with a wooden stick. At the same time, add three thousandths of alum to the wet starch. Alum can increase the toughness and elasticity of vermicelli, and also has antiseptic and hydrophobic effects, which makes the product not easy to absorb moisture.

2. molding. Take a little of the mixed paste with a spoon and put it in a rotating plate. The turntable is a shallow disk made of copper or tin, with a diameter of about 20 cm and a slightly convex bottom. After adding the powder paste, float the pot on the boiling water in the pot and rotate it by hand, so that the powder paste is evenly spread from the center of the pot bottom to the periphery under the action of centrifugal force, and at the same time, it is gelatinized and shaped according to the shape and size of the rotating pot bottom. When there is no white spot in the center, that is, the edge plate comes out immediately and is put into clear water. After cooling for a period of time, take out the formed vermicelli and put it in clear water for cooling. In the process of molding operation, it is necessary to stir the powder paste in the powder mixing cylinder from time to time to make it thin and uniform.

3. unfold it. Soaking the water farinaceous skin in acid pulp for 3 ~ 5 minutes can remove some pigments and surface stickiness and increase luster. If possible, it can also be smoked with sulfur, so that the effect of mildew prevention, bleaching and moth prevention will be better. After dipping or sulfur fumigation, spread clean straw on the bamboo curtain to dry and turn it once to make both sides dry evenly. When the water content is 16 ~ 17%, it can be collected or packaged for sale.