The practice of braising vermicelli by hand

1. Material: 2 and a half cups of sweet potato powder, 2 pieces of sugar 1 kg, a little salad oil, 4 cups of cold boiled water, boiled water 1 cup.

Second, practice:

1. Pour 1/3 disaccharide and 1/4 cups of cold boiled water into the pot to make disaccharide completely wet, then cook with strong fire until the sugar melts and appears dark golden yellow, and shake the pot to make the sugar color uniform;

2. Then turn off the fire, pour in 2+ 1/4 cups of cold boiled water and the remaining two grains of sugar, cook for 25-30 minutes on low heat until the sugar is completely dissolved, turn off the fire and let it cool to finish caramel honey;

3. Take a container, pour 2 cups of sweet potato powder and 1 cup of cold boiled water and mix well, then pour boiled water quickly and stir into fine powder slurry for later use;

4. Take another container, pour half a cup of sweet potato powder and half a cup of cold boiled water into the powder water, then slowly pour it into the fine powder slurry, and dilute it until the powder slurry can flow in pieces for later use;

5. Then take a Potter bottle, cut off the narrow mouth of the upper section, then tie four holes from the bottom with hot iron scissors to form a mold, then put the mold into a deep bowl, and then pour the powder slurry for later use;

6. Boil a pot of water, first add a little salad oil, then move the mold and bowl to the height of about 1 cm above the water surface, then remove the bowl, let the vermicelli flow into the boiling water one by one and cook until they float, then take them out and put them into cold boiling water to cool, and then drain them to finish the handmade vermicelli making;

7. Add appropriate amount of caramel honey and crushed ice when eating.

note:

* Burned molasses should be stored at room temperature, not in the refrigerator, so as to avoid syrup crystals returning to sand.

* Don't stir caramel in the process of cooking, so as to prevent air from entering to crystallize the syrup back to sand, but shake the pan to make the sugar color uniform.

* The container for making vermicelli must be clean and oil-free.

* When making fine powder slurry, if the slurry is invalid, you can heat it slightly from the water.

* If the vermicelli is not eaten immediately after cooling, it should be stored in a bag to avoid drying, but not in the refrigerator to harden the taste. It can be stored at room temperature for about 2 days.