Handmade sweet potato vermicelli is a traditional food, with a long history, in childhood memories, sweet potato vermicelli is yellow and bright, thin and thin, uniform, good toughness, tensile enough, soft and refreshing food, both as a staple food, and as a dish, deeply loved by our rural people, but today's society is developing rapidly, like the original kind of handmade sweet potato vermicelli is now rare, today's vermicelli has to add flour and other additives, mechanized production, can never go back to the past. The traditional preparation method is to use sweet potatoes as the main raw material, processed through multiple processes, the taste is smooth and tender, rich in nutrition, and it is a delicacy on the family table. Let's take a look at the processing process of handmade sweet potato vermicelli.
1. Material selection and cleaning.
First, choose sweet potatoes with a smooth surface, free of pests and diseases, and free of rot, and wash them well. Next, peel the sweet potato, cut it into small pieces depending on the size of the crusher, and then put it in a crushing mixer and stir it into a paste. When stirring, you can add an appropriate amount of water to adjust the consistency of the sweet potato paste.
2. Filtration and precipitation.
Pour the stirred sweet potato paste into a washing cloth bag and press it with a heavy object to separate the starch from the water. After the water comes out, take out the starch and put it in a clean wooden barrel or plastic, add an appropriate amount of water and stir it into a slurry. Then, the slurry is poured into the sedimentation tank and left to sit overnight to allow the starch to fully settle.
3. Drying and cutting strips.
The next day, the water in the upper layer of the bucket is emptied, the black debris on the top is removed, and the starch precipitated in the lower layer is dug out and dried into powder. Ventilation should be maintained during the drying process to avoid mildew and deterioration of starch. When the flour becomes dry and snow-white and hard, it is crushed, which we call the flour, so that the vermicelli can be processed.
4. Cook and dried.
Thickening and boiling powder gelatinization, several people around the big iron pot continue to rub, knead into a paste, this is the key to determine whether the sweet potato starch is good or not, after rubbing, and then use the spoon with a hole in the middle to leak the filament, the hand holding the spoon and the scoop is the master, the leakage of the vermicelli strip should be uniform in size, leak into a pot of boiling water that can not stop the fire and cook, the sticks and chopsticks keep stirring, and cook until transparent. Then, supercool the vermicelli, drain the water, and dry until dry. Among them, the lower the water temperature, the more the water can increase the elasticity of the vermicelli, pay attention to turning the vermicelli during the drying process, and after a night of frost, the vermicelli sticking together the next day will naturally disperse after the sun is dried, so in our rural areas are generally the choice of frost to process sweet potato flour.
5. Preservation and consumption.
Handmade sweet potato vermicelli can be kept in a cool and ventilated place for a while, but it is best to consume it within a month. However, there is also a saying that the longer you store it, the better it tastes. When eating, it can be boiled and served cold, stir-fried, or stewed, etc., and the texture is smooth and tender, and it is very delicious.
In short, although the processing process and technology of handmade sweet potato vermicelli are complicated, as long as you master the skills and points, you can easily make delicious dishes with smooth taste and rich nutrients. At the same time, the processing of handmade sweet potato vermicelli is also a kind of inheritance and promotion of traditional culture, so that we can taste the food while also feeling the charm of traditional culture.