Now the pure sweet potato noodles on the market are more and more difficult to buy, last year I knew that the mother-in-law of a friend of the husband planted a lot of sweet potatoes, made some noodles, and drove hundreds of miles to buy noodles, because the road is far, buy less is not cost-effective, just pull back two cars [cover your face], back to a few people after we left 6 bags, and now there are three bags that have not been eaten [laughs].
I remember when I was a child, every family had to grow sweet potatoes in the field, and in the autumn harvest season, the family could harvest piles of sweet potatoes. Sweet potatoes are picked up at home, picking up a pile of complete sweet potatoes and picking a pile of those injured during harvest. The whole should be stored in the cellar in the end, so that it can be preserved until the second year without germination, and the injured ones will be eaten at home.
After all this is sorted out, it is time to prepare the noodles, wash them with those injured, small, long and ugly sweet potatoes, and then crush them and then filter and precipitate. After going back and forth like this a few times, you get sweet potato starch, and then you take it to the skilled teacher to process it into vermicelli.
The deepest memory is the drying process of the vermicelli, the processing of the vermicelli should be in the early winter, the processed vermicelli hanging in the yard, let it freeze at night, the frozen ballast, to manually use the hand to shake off those ice ballast, so back and forth for a few days, the vermicelli will dry well, the most guilty is the process of shaking the ice ballast, the handle can be frozen off