Sweet potato vermicelli is a delicious food that I have never tired of eating since I was a child. When I was a child, I can still remember the scene where my parents made sweet potato vermicelli. Sweet potato vermicelli tastes soft, and it is always eaten when it is fried, or used in hot pot. Can be used as a staple food, but also as a dinner at the moment. However, the sweet potato skin bought from the supermarket can't taste the taste of childhood. When I have nothing to do on weekends, I imitate my mother and do it at home. In fact, as long as you do a lot of things, you will find that it is not that difficult, and you will succeed the first time! My husband, who grew up in the country, praised him again and again, saying that he had not eaten this taste for many years!

Friends who like it can try it with Meimei. The homemade sweet potato skin can be done with a pot of boiling water. The method is super simple, delicate and smooth, and the healthiest!

Hot and sour sweet potato vermicelli

Ingredients: sweet potato powder, a bowl of water, a bowl and a half of eggs.

Accessories salt oil millet pepper vinegar soy sauce chopped green onion Jiang Mo.

Process:

Cut all the ingredients into sections, cut the millet pepper into rings, cut the onion into sections, pat the garlic loosely and cut the powder, and cut the ginger into powder for later use.

Pour a bowl of sweet potato starch into unpolished water and stir with chopsticks to precipitate. In the process of making sweet potato powder, it needs to be dried, which will inevitably get a lot of dust. After repeated soaking and precipitation, the dirty water will be poured out, and the soaked water will become clear and transparent after repeated two or three times.

Add a bowl of semi-clear water to the soaked sweet potato powder, stir evenly, and filter with a sieve to remove the residue in the sweet potato powder. Add salt and stir well.

Brush a little oil on the flat chassis, and pour the prepared batter into the plate, not too thin or too thick. The thickness of a coin is enough. Put the flat plate into a boiling water pot, heat it evenly and solidify it into vermicelli. Choose a large-caliber pan, and I will stir-fry in a wok.

After the fire solidifies, count silently for 30 seconds, never too long! The vermicelli will crack over time (don't cover it! )。 After about 30 seconds, immediately press the plate into the water with a spatula. That is, it will be cooked in a boiling pot for about a minute or two.

Take out the scalded vermicelli immediately and soak it in a cold water basin. Roll up the vermicelli from one side and put it in the water to stir it slowly, and it will easily fall off. Take it out and put it in a basin, and then fish it all.

After drying completely, remove the vermicelli from the cold water, drain the water and cut it into wider vermicelli, which will taste better.

Heat the oil pan, put the minced ginger and garlic and small red pepper rings into the pan and stir-fry until fragrant.

Pour in soy sauce and two spoonfuls of water, season with salt, bring to a boil, pour the vermicelli into the pot, and mix well to serve. Add a proper amount of salt to the egg liquid, mix well, fry it into an egg roll, and code it with coriander on the vermicelli.

Sweet potato powder is actually very dirty, so it needs to be soaked in advance, and it takes a long time to soak it repeatedly. The longer the soaking time, the cleaner the sweet potato powder will be.

When steaming vermicelli, you need to prepare two plates and use them alternately, which is faster.

Choose ingredients according to your own taste, add appropriate amount of water, salt, vinegar and soy sauce to minced garlic, stir well, pour into vermicelli, add oil and spicy seeds, and finally sprinkle with chopped green onion and coriander. I was lazy and didn't make spicy oil. I'll just fry it with millet pepper, and it's just as delicious.