How to make handmade mung bean vermicelli (also called mung bean noodles) is as detailed as possible.

Mung bean noodles are made of mung beans, rice, green leafy vegetables, starch and vegetable oil.

working methods

When making, the mud and sand impurities in beans are screened and ground, and the grinding holes are filled to make them slightly broken, and then they are put into a container and soaked in clear water. The soaking time depends on the season: 65438+ 0 day and night in winter and half a day in summer. Remove the bean skin when decanting. Soak the rice in clear water until it is powdery, and pour it out for later use. Clean and chop green leafy vegetables, mix them with soaked watercress and rice evenly, then add a proper amount of water and grind them into pulp, and then add starch into the ground pulp and mix well. Firewood is the best. When the pot is 30% hot, brush the pot with vegetable oil mixed with water, then scoop a spoonful of green soybean milk and spread it in the iron pot. When the mung bean skin is eight ripe, turn it over and bake it for a while, take it out, put it in a basket, spread it one by one, and then cut it into even noodles. When eating, first put the seasoning in a bowl, then put the chopped mung bean flour in a colander, put it in boiling water for a few seconds, and then take it out and put it in a bowl to eat.

The mung bean powder is soft and tough, light green in color, fragrant with bean and vegetable juice, rich in nutrition and cheap in price.