Edible method of coarse starch sausage

1. Pour a cup of cold water and half a cup of starch into a small pot. Stir well with chopsticks. Then burn it on the fire. Stir constantly during the combustion process. Soon, raw starch began to thicken and stick together. When the starch becomes a whole ball, leave the fire.

Just take this pot and pour the other half cup of dry starch. Use chopsticks first, and then rub all the dry powder in by hand. Finally, knead the dough beautifully and knead it into intestines the size of a flashlight. Steam in a steamer for 30 minutes. Looking at the original white powder, it is a bit transparent or blue-white, and it is ripe. When this vermicelli gets cold, you can cut it and fry it.

3. Mash garlic before frying. Put cold water and salt into mashed garlic for later use.

4. Slice the vermicelli, fry it in a pot with a little oil until both sides are crisp, put it in a personal dish and pour in garlic sauce.