How to make frozen potato vermicelli in Datong, Shanxi

Formula of alum-free fresh vermicelli: 50-80 kg of potato starch, 20-50 kg of corn (or wheat) starch, 0.6 kg of gluten source and 50 kg of water. Process: Mix gluten raw materials with all starch. Paste 5 Jin of starch with cold water, and thicken it with boiling water 10 Jin. Mix the hot paste with other starches, add 35 kilograms of warm water to form dough, and let stand for 15-20 minutes. Cool to 25 degrees, put into a powder leakage machine, leak the vermicelli into a boiling water pot and cook. After the vermicelli floats, take it out and put it in cold water for cooling. Then drying in the shade for 8- 12 hours or freezing, soaking, kneading, draining and packaging.