The whole process of making vermicelli, did anyone watch it

To get down the vermicelli, first make the powder. Powder is sweet potato starch, commonly known as powder gravy, gravy powder or gravy. Cleaned sweet potato chopped into pieces, with a stone mill grinding into a paste, called powder paste. In the past, there was a sand vat with a caliber of more than 2 feet, called the sand vat.

Put one side of the special large basket on the mouth of the cylinder, pour the batter, add water, the batter flows into the cylinder, the remaining residue called sweet potato residue, is a good feed for pigs. Rinse with water, is not enough to let the starch thoroughly separated out, people invented a tool, in a round piece of wood nailed to a long handle, holding the long handle, repeatedly squeezing the batter, the dialect said "squeeze" for "press", so this tool is named

Several sand jars were lined up, filled with powdered paste, and after a day and night of precipitation, the starch was underneath and the paste water was on top. Scoop out the slurry water, put the starch into a fine cloth bag, put it into the sand jar, then add water, filter and precipitate, and after a few times, you can get a relatively pure starch.

In a square piece of fine cloth tied to the corners of the rope, lift the rope, below the bib, named "bib", these bibs are specially designed for starch, so these bibs are called "powder bib" or "gravy bib". The cloth pockets are specially designed to hold starch, so they are called "powder pockets" or "gravy pockets".

The starch in a number of gravy pockets, hanging up, dripping water, to half-dry, the starch ball broken into small pieces, yards into a large cylinder.

Yard starch block needs technology, block and block to have enough space between, but also can not collapse, the main thing is to code out the shape of the cylinder, the center must be hollow, in order to put a small iron bowl containing sulfur into the bottom of the cylinder.

The procedure of using sulfur to smoke starch blocks is essential, not only to whiten, but also to play a role in sterilizing and preventing mold. With a fine wire to tie the small iron bowl, into the appropriate amount of sulfur, ignited slowly suspended into the bottom of the cylinder, cover the cylinder lid, and then in the cylinder lid on the quilt, cover a few hours, due to the lack of oxygen in the cylinder, the sulfur will be extinguished, it is necessary to pull out the small bowl of iron, ignited and then put it in. This repeated many times, tossed a few days, what bacteria do not want to survive.

Sterilized starch reloaded into the gravy pocket, dripping with a little water, hanging up, with a small wooden board to beat the gravy pocket, one of the starch clumps, the second is to let it shape, the formation of round "gravy egg". A gravy egg 30 to 50 pounds, hanging up in a row, and round, and white, and bulging.

Fat people wear thin pants, double hip high raised, people will say, this person's ass pocket with the gorgonian egg like. Gorgonzola eggs half dry, remove the gorgonzola pocket, put the gorgonzola eggs on the grass circle in the sun, in the old days, in the countryside is often seen on the wall with rows of snow-white gorgonzola eggs, the scenery is very unique. After drying the gravy eggs, store them, and wait for the winter on the big freeze under the vermicelli.

The time has come to put down the vermicelli on a cold day.

Find a vacant lot, base a large pot, iron pot caliber of more than 3 feet, next to the pot put a small water tank, a large water basin. Add coal to boil water and wait for the next person to "and paste".

And paste is crushed starch and noodles like and into the required paste, and paste is not just a and into, there has to be a know-how of the master of the unified command, the master is commonly known as "teacher's son". Teacher's child put a small amount of starch into a small pot, add warm water and stir into a thin milky, called "gravy paste", and then put the small pot in a large pot of boiling water to preheat, preheat to what extent, all depends on the experience of the teacher's child.

Hurry to put the appropriate amount of alum into a large pot, add a bucket of boiling water, stirring, alum dissolved, the small pot of gravy paste poured in, with a wooden stick according to the clockwise or counterclockwise rapid stirring, can not stop in the middle of the mixing direction is not allowed to change until the mixing into a bright thin paste. This process is called "playing paste", paste is not good, the following program will not go on. The teacher said, "I've got it! Pour the paste into the "paste pot" quickly.

Paste pot is a caliber of more than 2 feet of the large cylinder basin, pottery, thick and sturdy, which has long been poured into the crushed, fine gravy powder. Paste poured in, four strong men surrounded the paste pot, and paste. They even grabbed and kneaded, the starch and into a ball, four people together, grabbing dozens of pounds of starch, "Hey yo" a sound, the starch ball turned around, and then kneaded, and then grabbed. If you don't have the physical strength, arm and wrist strength, you won't be able to do this job.

The teacher stood aside, calmly pulled down a small piece of starch, in the hands of a grip, twist a twist, see and to the family did not, he did not give the word, four strong man is not allowed to stop. This process is called "speculation paste". Paste and no lumps, do not stick to the hand, uniform and delicate time, the teacher's son finally spoke again: in! The strong men were then able to take a breather for a while.

Then test leakage. And good paste into the funnel, the funnel is a special tool, with willow or tung wood dug into the scoop, after leaving a wooden handle, the bottom of the scoop drilled holes, starch paste can be leaked from the small holes. Such as the production of round vermicelli, the hole is drilled into a round; such as the production of flat vermicelli, the empty is drilled into a flat. Leakage of uniform thickness, under the strip smooth and no broken strip, the paste is and good.

The water in the big iron pot is boiling, and the person in charge of the ladle is standing in front of the pot, using a towel to wrap the ladle handle around his wrist, one hand to support the ladle, one hand fist on the side of the ladle gently whacked, and the powder paste will be leaked from the wooden ladle into the pot. The bottom of the ladle is close to the water, the leakage of the powder thick, far from the water, the leakage of the powder thin, the lady's hand according to the required thickness of the powder, adjust the height of the wooden ladle. The water in the pot is always boiling, the vermicelli to the pot when falling, can not always fall in one part, the head of the ladle should slowly move back and forth, playing tai chi boxing.

Another person standing beside the head of the ladle, responsible for the leakage of the ladle to continue the paste, called "loaded ladle" or "renewed paste". The one who loads the dipper should concentrate on adding material continuously to keep the amount of paste in the dipper at two-thirds of the dipper, otherwise, the vermicelli will be broken or unevenly coarser and thinner.

Vermicelli in the pot, quickly floated out of the boiling water, at this time, there are special people with special long chopsticks from the pot of vermicelli into the pot of cold water in a large basin, cooled down, the vermicelli on a short wooden stick. The short wooden stick is about 2 feet long and of uniform thickness, called "vermicelli pole". Depending on the length of the vermicelli needed, the vermicelli is cut off.

The vermicelli on the pole, to be hung outside in the cold night natural freezing, the next day when thawed, with a wooden board to beat, remove the ice ballast, the vermicelli with the hand spread out to dry. This freezing and thawing will remove the stickiness of the vermicelli.