Longkou vermicelli is one of the traditional Chinese delicacies and is well-known at home and abroad. Longkou vermicelli tastes very delicious and has so many functions that it has become a delicacy of hot cooking and cold salad in families and restaurants. Do you know what the production process of Longkou vermicelli is?
With the development of science and technology, the production process of Longkou vermicelli has been separated from the original manual production and moved to the process of mechanization, using the combination of traditional craftsmanship and modern technology, and at the same time using natural raw materials.
If you want to make Longkou vermicelli, you must first soak mung beans or peas in water. The beans and water are in a ratio of 1:1.2. In summer, use warm water of 60°C, and in winter, soak them in boiling water of 100°C for about two hours. After the water is completely absorbed by the beans, rinse away the appearance of impurities, sediment, etc., and then the next soaking, this time the soaking time is longer, close to 6 hours.
After grinding the beans into a slurry, you can filter them with a sieve to remove the dregs, and after a few hours of sedimentation, pour off the water and the yellowed liquid. Then collect and put the precipitated starch into a bag and drain the moisture inside. Then add 50℃ warm water to every 100 kilograms of starch, stir evenly, then add 180 kilograms of boiling water, and quickly stir with a bamboo pole until the starch becomes falcon. Then put the dough in the powder scoop, press it into long and thin strips, and then put it in boiling water to condense it into Longkou vermicelli. Put the Longkou vermicelli in a pot with cold water to cool down, then put the rinsed Longkou vermicelli in the cleaned bamboo poles, let them loosen and dry them, and bundle them into a handle.
Post time: Jul-19-2022