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The vermicelli is all dry when bought back. How long will it take to soak if you want to eat it?

Soak for about 15 minutes before eating. The reason why the dry powder skin needs to be soaked is that the dry powder leather is relatively hard and needs to be soaked soft before eating, and the time of soaking depends on the texture of the dry powder skin and the water used when making it. If the dry powder cortical ground is relatively thin, the soaking time is short, about 10 minutes, and if the dry powder cortical ground is thicker, the bubble time is longer, about 15 minutes.

The dry powder skin will soften after soaking in warm water for 5 minutes, while it takes about 10 minutes to soak in cold water. The thicker the powder skin, the longer it takes to soak. Thicker powder skins are best soaked in hot water, or boiled directly in cold water. Vermicelli is a traditional food with popular characteristics in both the south and north of China, which was first recorded in Qi Min Yao Shu in the Northern Wei Dynasty.

If cold water is used, then the soaking time is about 15 minutes, but if you want to shorten the time of soaking the powder skin, then you can use warm water to soak it, and if you use warm water to dry the powder skin, it only takes about 5 minutes to soften the surface of the powder skin, of course, if the powder skin is very thick, it may not take 5 minutes to do so. It will take about ten minutes.

But the speed of warm water is fast, and it takes more than half an hour to soak in cold water to soften. If you have plenty of time, you can soak it in cold water and use it when you need it.

More water, over all the pink skin, and more. Bubble hair for 5 to 10 minutes, it will be fine. Bubble hair good powder skin, plus cucumber, mashed garlic, can also add bubble hair fungus, searice can also be. Just make it delicious. Vermicelli likes hemp juice, so make it a little thinner. In fact, sweet potato vermicelli can also be eaten cold, but it has to be boiled thoroughly. Side dishes like red radish slices and eat very well in winter.

What preparation do you need to do in advance to make Handan vermicelli?

Preparation tools: making Handan vermicelli requires some special tools, such as steamers, steamers, mixing sticks, knives and so on. Prepare these tools in advance to make sure they are clean and hygienic so that the production process can be carried out smoothly. Clean mung bean starch: put the purchased mung bean starch into a large bowl, add the right amount of water, stir evenly with your hands, and let the starch fully absorb water and expand.

Prepare raw materials: need to prepare mung bean starch, water, edible oil, salt, chicken essence (or monosodium glutamate), chopped onions, coriander and other seasonings. In order to ensure balanced nutrition, you can also prepare some vegetables, such as shredded carrots, shredded cucumber, shredded fungus and so on. Noodles: mix mung bean starch in a certain proportion (usually the ratio of starch to water is 1:6) and mix it well so that it can be fully dissolved. Some salt and chicken essence can be added to season.

Preparation materials: first of all, you need to prepare mung bean starch, which is the main raw material for making powder skin. In addition, some auxiliary materials need to be prepared, such as water, salt, edible oil and so on. Stir starch: pour mung bean starch into a large bowl, add an appropriate amount of water, stir evenly with chopsticks or spoons, so that starch and water are fully mixed to form starch paste. The ratio of starch to water is about 1:4, that is, one serving of starch corresponds to four parts of water.

Prepare raw materials: first of all, you need to prepare mung bean starch, which is the main raw material for making vermicelli. Also need to prepare some auxiliary materials, such as water, salt and so on. Soak mung beans: soak mung beans in clean water for 8-12 hours until mung beans are completely swollen. Grinding: put the soaked mung beans into a stone mill and grind them into delicate mung bean milk. If there is no stone mill, you can also use a household soymilk machine for grinding.

How to clean the powder skin

1. Prepare a basin of clear water, cold water is fine, if you want to soak quickly, you can use warm water. Put the powder crust in clean water. It is not easy to put the powder skin in it. You can soak it on one side first and let the powder skin be stained with water. After soaking for a minute or two, it will soften up a bit, and then press all the exposed pink skin in. If the basin is large, this step can be omitted.

2. If cold water is used, then the soaking time is about 15 minutes, but if you want to shorten the time of soaking the powder skin, then you can use warm water to soak it, and if you use warm water to dry the powder skin, it only takes about 5 minutes to make the powder skin soft, of course, if the powder skin is very thick. Maybe 5 minutes is not enough, it will take about 10 minutes.

3. Wash cucumbers and set aside. Then cut the cucumber into thin shreds. Wash the garlic and set aside. Put it in the garlic mortar, add a little salt and mash the garlic. Add mashed garlic to shredded cucumber. Soak the vermicelli in hot water. Wash the soaked vermicelli in cold water, then use it to cut it into sections. Pour the sliced powder into the shredded cucumber and mix well with the right amount of fresh flavor, vinegar, salt and sesame oil. A picture of the finished product of the vermicelli.

4. Cleaning ingredients: before cooking, soak the powder skin with warm water and wash it thoroughly to remove impurities and excess grease from the surface. Reasonable cutting: the foamed powder skin is cut into pieces of appropriate size, which is not only convenient for cooking, but also helps to heat the ingredients evenly and reduce the loss of nutrients. Low-temperature stir-frying: when stir-frying minced meat, stir-fry slowly over medium heat to avoid protein denaturation and vitamin damage caused by high-temperature cooking too fast.

What is the tutorial of homemade powder skin?

The method of homemade powder skin: prepare sweet potato powder. Pour the red powder into the basin and soak it with water. After half an hour, stir evenly and then add an appropriate amount of water to the appropriate concentration and stir well with a little vegetable oil. Bring the water to the boil and scoop the mixed paste into the steamer and put it into the pan. When the flour paste in the steaming plate is solidified, the steaming plate is pushed into the water, and the powder skin changes color and bubbles in the pot.

Put the Euryale powder and alum into a basin, add cold water and make a paste, adjust it to look like soy milk, boil the water in the pot, put the powder skin rotator into the pot, rinse quickly in the water and make it float on the surface, pour the right amount of powder into the rotator, quickly turn the spinner so that the powder is evenly spread on top. Tilt the rotator into the right amount of water, and the water can drown the powder skin.

Static precipitation: leave the stirred starch water still for a period of time, let the starch precipitate to the bottom of the container, and the top water can be gently poured out, which can reduce the moisture in the powder skin and make the finished product more elastic. Preheat steamer: add enough water to the steamer and bring it to a boil. Steamed vermicelli: after stirring the precipitated starch evenly, scoop appropriate amount into a pre-prepared pan or vermicelli steaming plate to form a thin layer.

When steaming, start from the edge and tear the powder off. Because of the salt, the powder skin is very tough, don't worry, it won't be torn. Then pour the new starch solution 1 two plates can operate faster, one steaming at the same time, the other tearing off the powder skin, repeated operation, until all the starch solution has been done. You can also make more at a time, brush a little oil between each powder skin, stack it in the refrigerator, and take it out when you want to eat it.

The correct method of foaming of yam powder skin

There are two ways to soak the skin of Chinese yam. The first kind: the powder skin can be soaked in cold water. The powder skin soaked in cold water is slippery and chewy, which is much better than that soaked in warm water. But the speed of warm water is fast, and it takes more than half an hour to soak in cold water. If you have plenty of time, you can soak it in cold water and use it when you need it. The second kind: the powder skin can also be soaked in warm water.

The correct method of Chinese yam skin foaming is to use warm water and add appropriate amount of white vinegar. the foaming time depends on the thickness and hardness of the skin, which usually takes about 30 minutes to 1 hour until the skin is completely softened. First of all, yam vermicelli is a kind of food made of yam starch, which is smooth and nutritious. Before cooking, we need to foam it to soften it and increase the taste after cooking.

Soak the yam powder skin in boiling water for about 20 minutes. Skim off the water and wash it with cold water. Mash the garlic with a tamper. Cut the coriander and spring onions into minced pieces. Take a bowl, mix mashed garlic and vinegar, light soy sauce salt, sugar and pepper in a bowl and mix well. Put the yam powder in a large bowl and add the mixed juice. Mix well and mix well with red oil.

The practice of Chinese yam vermicelli is as follows: prepare the ingredients. Soak the yam powder skin in boiling water for about 20 minutes. Skim off the water and wash it with cold water. Mash the garlic with a tamper. Cut the coriander and spring onions into minced pieces. Take a bowl, mix the mashed garlic and vinegar salt, sugar and pepper in the bowl. Put the yam powder in a large bowl and add the mixed juice.