How to make homemade fans

1. When making handmade vermicelli, the sweet potato should be washed, crushed, filtered, dried and pasted, then drained, cooled, dried and shaped.

Select sweet potatoes, wash them, and cut off the roots at both ends and the surface. Crushing sweet potatoes with a pulverizer, and then grinding into pulp. You can add water from time to time, and the more you grind, the better. Dilute with water and 1 spoon salt, stand for 3 hours, and filter for later use.

Boil a large pot of water, make a filter bag with 2-5 feet of pulp hanging cloth, and filter the pulp twice. The first pass is thinner and the second pass is thicker. Then let the filtered slurry stand for two days until the starch at the bottom layer is difficult to precipitate, and then pour out the supernatant at the top layer. Adding one third of raw water, stirring, filtering, standing and waiting for solidification.

2. After solidification, when the slurry on the upper layer is completely clear, pour out the supernatant, take out the starch on the lower layer, knead it into dough, and expose it to strong sunlight. When the water evaporates almost, cut the dough into several parts and continue to expose it to the sun.

3. According to the proportion of adding 25 grams of alum to every 500 grams of starch, add cold water to stir, put it in a pot to boil, and stir it into a paste continuously.

Prepare two leaky pots. The hole of the leaky spoon is larger than that of the regular vermicelli leaky spoon. Add warm water to the beaten paste and stir well. If you catch it, it will fall naturally, and it won't break, and it can leak silk.

4. The paste flows out through the hole of the colander, and the paste gradually becomes thinner and finally becomes vermicelli. The leaked vermicelli is put in another pot, and when it completely sinks into the pot and floats out, it can be cooled in a cold water tank. Arrange the vermicelli by hand, air-dry until it is completely cooled, and then take it out to air-dry and shape it.