Making vermicelli with sweet potatoes is super simple, no chemical addition of 1 cup of rice is enough to make chutney powder delicious

I like to eat sour and spicy sweet potato powder, but many sweet potato powders on the market have lost their pure taste, there are many additives in it, its practical sweet potato self-made sweet potato noodles are very simple, made into sour and spicy powder is very delicious, no alum, no chemical additives, as long as a cup of rice can make a flexible sour chili powder, potato flour is the same. If you have a favorite food, you may wish to collect it, and if you have time, hurry up and make it, the materials are ready-made~

Sweet potato vermicelli strips

Recipe | chef came

Materials

Red-skinned white sand sweet potato 5 pounds

Rice about 50g

(1) Wash and peel the sweet potatoes.

(2) Cut into large pieces, put into a container, add water, and beat into sweet potato pulp with a blender.

(3) The beaten sweet potato pulp contains three substances, water, sweet potato starch, and crude fiber.

(4) Filter out the coarse fibers with steamer gauze and wring out the water as much as possible.

(5) Then add water and filter again. This is equivalent to dividing the sweet potato pulp into two parts: crude fiber + starch water. This coarse fiber is also good with a little flour to make a sweet potato cake.

(6) Starch is denser than water, so it will sink to the bottom, so wait for two or three hours, starch and water will be separated, and then pour out the water until the water can not be poured, the rest is sweet potato starch. 2500 sweet potatoes wash out 400g of sweet potato starch.

(7) If you don't want to make sweet potatoes, you can buy sweet potato starch directly and add water to stir into wet starch. 270g sweet potato starch + 180g water.

(8) Soak 50g of rice with water for a few hours and beat it into rice milk; rice milk can also be directly replaced by 50g of sticky rice flour and mix well with water.

(9) Add the rice milk to the container, cook the rice milk on low heat, cook while stirring, until the water evaporates, the rice milk gelatinizes, and becomes rice paste, which takes about 1 to 2 minutes.

(10) This rice paste has a characteristic, put it in water, will not spread, water is water, paste is paste,

(11) Add the sweet potato starch that has just been precipitated to the rice cereal and stir well. In this way, sweet potato starch also has the characteristics of rice paste, which will not spread in water.

(12) The sweet potato powder pulp to be made, to be viscous, not too thin, into the mounting bag, if there is no mounting bag, find a plastic bag to put in.

(13) Then cut the mouth, boil the water in the pot, squeeze the sweet potato powder pulp into the water, the starch will expand while it is hot and gelatinized, at the same time, the starch particles squeeze each other, so that the noodles become harder, more tendons, sweet potato starch and rice flour, the two starch sizes are not the same, so that the inside of the noodles appear interweaving effect, so that the noodles are more flexible.

(14) Cook, remove the pot and pass through the cold water. However, depending on personal preferences, you can put it in the refrigerator to freeze it, or dry it in the sun.

(15) Chutney: 1 piece of curd milk, 15 grams of garlic water, 15 grams of fried meat foam, 0.5 grams of pepper powder, 5 grams of chili oil, 2 grams of soy sauce, 10 grams of aged vinegar, 50 grams of bone broth, squeezed vegetables, peanut rice, green onions, coriander to taste.

Taste tendons, sour and spicy appetizer ~ this method can also be made of potato flour, absolutely delicious ~