How to make handmade vermicelli with dried sweet potato powder at home

Sweet potato starch, clear water, minced garlic, two spoonfuls of balsamic vinegar, one spoonful of soy sauce, chicken essence, garlic leaves, Chili oil, sesame oil, fried peanuts and chopped eggs.

Production steps:

Step 1: 75g of sweet potato starch and 180g of clean water are stirred; Then pour it into the pot and simmer on low heat, stir-fry and cook until it is thick and transparent.

Step 2: When the temperature of the cooked dough drops slightly, add a small amount of dried sweet potato starch several times, kick while adding it, and then add it until it doesn't stick to your hands. About ten minutes in the video.

Step 3: Put the kneaded dough into the Lehe machine.

Step 4: Add water to the pot to boil in advance, then squeeze the vermicelli into the pot and stir with chopsticks to prevent the vermicelli from sticking together; Then stir the cold water into the pot twice, cook until the vermicelli is transparent, then take it out and put it in cold water until it is completely cooled.

Step 5: Adjust the juice. Add minced garlic, two spoonfuls of balsamic vinegar, one spoonful of soy sauce, chicken essence and garlic sprout leaves to the bowl, then add appropriate amount of Chili oil and sesame oil according to personal taste, and rinse with boiling water.

Step 6: Pour the vermicelli into the soup, mix well a little, then add the fried peanuts and chopped eggs just out of the pot, mix well and serve.

Put forward the key points:

After the batter is cooked into transparent dough, please be more patient, add a few times of dried sweet potato starch and knead thoroughly to make a non-sticky dough.

This bowl of simple sweet potato vermicelli tastes sour, spicy and super appetizing, especially suitable for eating when you don't want to eat it. When a bowl comes down, the whole person is refreshed! Come and have a taste!