How to make handmade sweet potato vermicelli?

It takes eight steps to make handmade sweet potato vermicelli, as follows.

Choose potatoes. Choose sweet potatoes with smooth surface, no pests and diseases, no green heads and moderate size, and leave the small ones.

Cleaning put the selected sweet potatoes into the washing basket, put them into water, wash away dirt and impurities, and cut off both ends and surface roots.

Smash. The selected sweet potato should be chopped with a pulverizer in time and then ground into pulp. When beating, water should be added while grinding, and the finer the grinding, the better, so that starch particles in cells can be ground out as much as possible and the flour yield can be improved.

Filter. The purpose is to separate peel residue from starch. Generally, 2-5 feet of hanging cloth is used as the filter bag for filtration, and it is filtered twice. The slurry is thinner in the first pass, thicker in the second pass, and then the filtrate is sent to the sedimentation tank (skin residue can be used as feed). Put it in the pool for two days, then release the supernatant in the pool, add the clean water with the original water amount of 1/3, stir and filter again. This time, the filtrate enters a small pool and stands for precipitation.

Expose starch. When the pool water is not turbid, that is, completely clear, drain the supernatant, remove the oil powder on the surface of the starch precipitation layer, take out the lower layer of starch and hang it into a powder pile (that is, powder dough), and move it to the threshing floor for exposure. When half of the water in the powder pile evaporates, cut the powder pile into several parts and expose it. The threshing floor is located in the leeward and sunny place to prevent dust pollution.

Paste. This technology is the key to determine the quality of fans. Add 25 grams of alum to every 500 grams of starch, stir 2.5-3 kilograms of cold water, then put it in a large pot to boil, and stir continuously until the maturity reaches 80-90% (gelatinized starch is formed). For other starches, the paste can be stirred into a moderately soft dough.

Electric wire leakage and cooling. Prepare two pots (model 8), two cold water tanks and a medium-sized 48-hole colander before silk leakage. Because sweet potato vermicelli is thicker, the hole of colander is slightly larger than other vermicelli. When leaking silk, the paste should be fully stirred evenly, and warm water should be added while stirring. The water temperature is about 50℃, and a mass of powder paste should be grasped by hand to let it spread naturally. If it is not broken, it means that the thickness is moderate and it can start to leak. Prepare a pot of boiling water and keep pouring it into the leaking pot. When the water in the leaky pot is about to boil (97-98℃), the silk leaks, so that the dough will flow down from the small holes of the leaky spoon and gradually extend into fine vermicelli (it is best to use a vermicelli machine if possible). After pasting at the bottom of the pot, the vermicelli will resurface, then immediately take it out, put it in a cold water tank for cooling, arrange it into bundles by hand, put it on a wooden frame, and then.

Drying silk. Take the vermicelli to the leeward and sunny place, hang it to dry, and then pack it into finished products.