Formula: 80kg of sweet potato starch (or potato starch or mung bean starch), 20kg of cassava starch, 0.6-0.8kg of energy source, 40-50kg of warm water at 50-60℃ and 0.3-0.5kg of salt.
Technology:
1. Add 80kg of potato starch, 20kg of cassava starch and 0.6-0.8kg of gluten source in turn, dry mix evenly, then add 40-50kg of warm water at 50-60℃ and 0.3-0.5kg of salt to make paste. Keep the temperature and ferment for 20-30 minutes.
2. Add water to the pot and boil. In the whole process of making vermicelli, it is best to keep the water in the pot slightly boiling. When the water is boiling, you can add cold water appropriately. 3. Put a little salad oil on the steaming tray (rotator) and heat it in a boiling pot. Take out the hot spinner, add the starch paste, then sit on the water in the pot and rotate it back and forth several times to make the slurry in the spinner spread evenly.
4. When the starch paste is heated and condensed into white, the rotator tilts. Pour the water from the pot into the spinner. At this time, you can see that the vermicelli gradually changes from white to transparent. Pour out the water, wait 1 minute, and the vermicelli will be cooked.
5. Take out the vermicelli spinner, put it in a cold basin, cool it, expose it to the sun, lay it flat, dry the surface moisture in the shade (fresh vermicelli) or dry it in the sun (dry vermicelli), and package it for sale. .
Note: the key to making vermicelli is the time to inject water into the rotator. It's too early, the vermicelli hasn't formed yet, and it's too late, and the vermicelli will crack. It is best to wait for the powder slurry in the cyclone to turn white gradually, and when there is no water, hot water can be injected.