Country Hand Powder
by Food Fun Vegetable House
Favorite
Difficulty
Normal
Time
20m
Serving
2
Every fall, after the sweet potatoes in the field are dug up, my mother always uses the unfinished sweet potatoes to make sweet potato vermicelli. So there are rows of vermicelli hanging on the bamboo drying pole, the dried noodles are tightly attached to the drying pole, and the undried ones still dance with the wind. When I was young, I used to play around under the noodles, and occasionally pulled one or two sticks down and put them in my mouth for chewing (Are there any other friends who did the same?).
The country folks do it themselves, well-fed and unambiguous. Dig out the sweet potatoes from the ground one by one; then wash the soil one by one and cut off the two ends. When I was young, I especially liked to join in the fun. I often stained the sweet potato pulp on my body, and I couldn't wash it clean. Then the cleaned sweet potatoes are crushed, filtered, exposed to the sun, paste, leaked, and dried. The last thing that comes out is the vermicelli. According to the taste of each family, it can be made into wide vermicelli or fine vermicelli. The thinnest is the vermicelli.
If the vermicelli made at home is not bad after being boiled, the taste is strong and fragrant and delicious. If you are not careful, it will bounce to your face and give you a deep kiss.
There are many ways to eat vermicelli. In addition to making hot and sour noodles, it can also be used in braised, stewed soup, hot pot, casserole, stir-fry and so on. Every time I go back to my hometown in the country, my family will take out the vermicelli and stew the meat, and one meal is a big pot, which is satisfying. The pure vermicelli is fragrant and delicious, without any chemical additives, and is easy to digest and absorb.
But if it is vermicelli with gelatin or other additives, the taste is as strong as rubber bands, and it will be very uncomfortable after eating.
So every time I go back to the vegetable shop, I will bring back a lot of things like a robbery. After all, the things in your own home are good things that are green and pollution-free. Today’s rural hand-made noodles are handmade noodles made by my own home. Even if there are no other dishes and no staple food, this bowl is enough. "
The country folks do it themselves, well-fed and unambiguous. Dig out the sweet potatoes from the ground one by one; then wash the soil one by one and cut off the two ends. When I was young, I especially liked to join in the fun. I often stained the sweet potato pulp on my body, and I couldn't wash it clean. Then the cleaned sweet potatoes are crushed, filtered, exposed to the sun, paste, leaked, and dried. The last thing that comes out is the vermicelli. According to the taste of each family, it can be made into wide vermicelli or fine vermicelli. The thinnest is the vermicelli.
If the vermicelli made at home is not bad after being boiled, the taste is strong and fragrant and delicious. If you are not careful, it will bounce to your face and give you a deep kiss.
There are many ways to eat vermicelli. In addition to making hot and sour noodles, it can also be used in braised, stewed soup, hot pot, casserole, stir-fry and so on. Every time I go back to my hometown in the country, my family will take out the vermicelli and stew the meat, and one meal is a big pot, which is satisfying. The pure vermicelli is fragrant and delicious, without any chemical additives, and is easy to digest and absorb.
But if it is vermicelli with gelatin or other additives, the taste is as strong as rubber bands, and it will be very uncomfortable after eating.
So every time I go back to the vegetable shop, I will bring back a lot of things like a robbery. After all, the things in your own home are good things that are green and pollution-free. Today’s rural hand-made noodles are handmade noodles made by my own home. Even if there are no other dishes and no staple food, this bowl is enough. "
