Homemade potato vermicelli, alum-free!

Overview

Ever since I gave birth to my child, I have been particularly afraid of unclean food and drinks outside, even raw materials, and I want to try my best to provide my son with good health. All I have to do is grow my own vegetables... I like to eat vermicelli, but I am particularly taboo about alum because it contains aluminum. I started quitting all kinds of powders a few months before I got pregnant. I ate Longkou vermicelli once during lactation. I don’t know if it really does not contain aluminum. Hey, let’s DIY. I learned from Huixin Heyun’s blog and tried to make it. I forgot to take a photo, so I will use her finished product photo.

Tags

• staple food
• home cooking
• homemade ingredients
• potato starch
• water

Ingredients

Steps

1. 1 Prepare 50 grams of homemade potato starch and add 30 grams of cold water.

   

2. 2 Use chopsticks to stir the starch and cold water evenly to form a thin soup-like starch water.

   

3. 3 Pour 100 grams of cold water into the pot and heat over high heat until the water boils.

   

4. 4 Pour the boiling hot water immediately into the stirred starch water.

   

5. 5 While pouring boiling water, use a rolling pin to stir quickly in one direction.

   

6. 6 Stir the thin soup-like starch water into a transparent paste, which is slightly tough. When you lift the rolling pin, you can see that the paste starch can be drawn.

   

7. 7 Add 250 grams of dry potato starch to the stirred starch paste while it is hot.

   

8. 8 Prepare an egg, strain out the egg white and set aside.

   

9. 9 Pour the egg white into the dry starch.

   

10. 10 Add 1/4 teaspoon of table salt.

    

11. 11 Mix the starch paste, dry starch, egg white and salt together with your hands.

    

12. 12 Knead into a smooth dough.

    

13. 13 Prepare the tools for making potato vermicelli. This tool is a must-have tool for everyone in Shanxi to make noodles. It can be purchased online.

    

14. 14 Open the cover on the tool.

    

15. 15 Grab a handful of potato dough and stuff it into the hole in the middle.

    

16. 16 Put the lid on and tighten it.

    

17. 17 Hold the handle of the tool with your left hand, hold the handle with your right hand, and rotate the handle to the right.

    

18. 18 As the handle rotates, the potato vermicelli is squeezed out.

    

19. 19 Put enough cold water in the pot and bring to a boil over high heat.

    

20. 20 Boil the water in the pot, move the tool above the pot, and squeeze the squeezed potato vermicelli while letting it flow into the pot.

    

21. 21 Cook until the potato vermicelli in the pot floats on the water.

    

22. 22 Use a slotted spoon to drain the potato vermicelli, take it out, immediately put it into a basin of cold water, and repeat several times to cool the potato vermicelli.

    

23. 23 Overcooled potato vermicelli can be served cold or made into stews.

    

24. 24 If you are not going to eat it immediately, you can put the potato vermicelli into fresh-keeping bags and store it in the refrigerator.