A list of the contents of this article:

The ratio of starch to water?

The ratio of starch to water is 1:3, as follows: materials to be prepared in advance include: 500g sweet potato starch, 1500 g water, 1 spoonful of lard and 1 egg. Dilute the sweet potato starch with water, beat in an egg and stir well.

Paste: first mix the sweet potato starch with cold water, and then slowly add water to make a thin paste, the water consumption is about 5-3 times the amount of starch. Then add the pre-prepared alum substitute (muscle source) water and stir it evenly until there are no particles. Add alum substitute (Ginliyuan) 300 grams per 100 kg of starch.

The ratio of potato starch to water here is 1: 5. If it is too thin, it cannot be peeled. If it is too thick, the powder skin is hard and not delicious. After mixing the starch water, add salt and continue to stir well.

What is the best step to make Handan vermicelli?

Keep stirring during cooking to prevent starch from sinking or caking. Cooling is a key step to make the powder skin more chewy. The choice and collocation of seasoning should be adjusted according to individual taste, which can create Handan vermicelli with different flavors.

In the actual operation process, constantly try and adjust, and gradually find out the most suitable production method and taste. In short, to quickly master the practice of Handan vermicelli requires a certain understanding of raw materials, production technology and seasoning. Through continuous practice and attempt, I believe you will soon be able to produce delicious Handan vermicelli.

Transparent: the powder skin is translucent, beautiful and generous, you can see the color of the seasoning permeates among them, increasing the appetite. Variety: although the vermicelli itself has a single taste, it can change a variety of flavors through different seasonings and side dishes to meet the taste needs of different people.

Handan vermicelli is a traditional snack in Handan, Hebei Province, China. It is mainly made from mung bean starch through a series of processes. This kind of snack is very popular because of its transparent color and smooth taste.

How do families make vermicelli

1. Put the Euryale powder and alum into a basin, add cold water and make a paste, adjust it to look like soy milk, boil the water in the pot, put the powder skin rotator into the pot, rinse quickly in the water and then float it on the surface, pour the right amount of powder into the rotator, quickly turn the spinner so that the powder is evenly spread on top.

2. Material selection: first of all, high-quality soybeans should be selected. Soybean requires full particles, no moth, no mildew, uniform color, to ensure the quality of powder skin. Soak: soak the selected soybeans in clean water. The soaking time is generally 8-12 hours and the water temperature is between 15-25 ℃.

3. Prepare raw materials: first of all, we need to prepare mung bean starch, which is the main raw material for making powder skin. Also need to prepare some auxiliary materials, such as water, salt and so on. Soak mung beans: soak mung beans in clean water for 8-12 hours until mung beans are completely swollen.

4. production method: pour all the materials into the container and stir evenly into starch paste. Put water in the pot and bring to the boil. Apply a little cooking oil (anti-sticking) to the stainless steel basin (or plate) and pour in the right amount of starch paste so that the bottom can be evenly covered and put into hot water.

What should be the practice of Handan vermicelli? How does it taste?

1. First of all, material selection is the key. High-quality mung bean is the main raw material for making vermicelli. Choose fresh, pollution-free mung beans and soak them in clean water for about 8 hours, or until the mung beans swell and soften. The purpose of soaking is to make mung beans fully absorb water and expand to facilitate grinding.

2. Taste: the taste of Handan vermicelli is very unique, mainly reflected in the following aspects: slippery and tender: made of mung bean starch, it has a very good smooth and tender taste and melts at the entrance. Refreshing: the vermicelli itself is light, and most of the seasonings are hot and sour, which is very appetizing, especially in summer.

3. Mix all the ingredients and seasonings well and make sure that each piece of powder is covered with sauce. Serve on the table after loading. The key to making Handan vermicelli lies in the blending of starch paste, the control of heat in the cooking process, and the collocation of seasonings. The starch paste should be fine enough and the heat should be moderate to prevent the powder skin from becoming too hard or undercooked.