Detailed steps of homemade sweet potato vermicelli

Sweet potato starch, water.

Exercise:

First, take 100g sweet potato starch and pour it into a bowl, add a little water and stir it into water starch.

Boil water in the pot, pour the boiled water into the starch, stir well, and stir until the starch paste thickens slightly.

Pour 300g of dry starch while it is hot, stir it evenly, and stir it into a thick starch paste (the starch paste drops in a flowing state, not a dripping state).

Pour the starch paste into the paper bag and cut a small hole.

Boil hot water in a pot. When the water boils, squeeze the starch in the paper bag into the pot.

After the vermicelli becomes transparent, take it out and cool it in cold water.

This vermicelli is ready, very smooth and smooth, and you can also dry the scalded vermicelli, so that the dried water is easier to store; Or put it in the freezer and take it out when you want to eat it. You don't need to dry it. Just wrap it in a fresh-keeping bag and tie it tightly.