Homemade natural potato vermicelli

Overview

Let me show you our Shanxi potato vermicelli. Snow-white and smooth, with essence. Traditional vermicelli is made of alum. Eating too much is not good and can lead to Alzheimer's disease. Nowadays, the vermicelli sold outside is made of gelatin. I don't know whether it is industrial or edible! Anyway, don’t worry! As long as we learn to make healthy vermicelli with egg white, we no longer need to buy vermicelli on the street

Tags

• staple food
• home cooking
• egg white
• potato flour
• water

Ingredients

Steps

1. 1 Potato flour for later use

   

2. 2 Scoop out 100 grams and put it in a basin

   

3. 3 Add a little cold water and stir into a thick paste. Stir well and there should be no lumps

   

4. 4 Pour in the boiling water that has just been taken off the heat, and stir with a rolling pin while adding water. Stir in a clockwise direction

   

5. 5 Stir until it can be drawn and the starch has fine lines

   

6. 6 Prepare 1 egg white

   

7. 7 When the temperature drops to lukewarm, add the remaining starch and 1 egg white

   

8. 8 When the temperature drops to lukewarm, add the remaining starch and 1 egg white

   

9. 9 Knead into dough

   

10. 10 A ladle machine, a pasta-making tool used by Shanxi people, is used to make vermicelli

    

11. 11 Load the dough into the ladle machine

    

12. 12 Install the rice noodle machine and turn the handle to press the vermicelli into the boiling water pot. It must be boiling water

    

13. 13 Stir it up with chopsticks and quickly scoop it into cold water

    

14. 14 After cooking all the vermicelli in sequence, the prepared vermicelli can be divided into small portions and put into fresh-keeping bags and placed in the refrigerator to refrigerate. It will be delicious whether stir-fried, stewed, shabu-shabu-shabu-shabu-shabu-shabu-shabu or cold-cooked