GLASS NOODLES

RATIO: – 500gr potato starch – 190ml warm water 60 degrees Celsius water/powder = hydration. 190ml/500gr powder = 38% moisturizing. Amount of flour x 38% = amount of water.

METHOD: Put 300gr of flour in a mixing bowl, gradually add water, use chopsticks to mix well.

At this time, the dough is slightly cooked and lumpy.

Add the rest of 200gr powder in, mix well and put the powder into the machine to extrude.

Extrude twice: the first time using the big hole disc, cut short and put into the machine for the second extrusion with the mold of glass noodles size you want.

After extruding, boil the glass noodles over high heat for 2 minutes, then take it out and rinse with cold water.

After rinsing with cold water, you can immediately process it or store it in the refrigerator or dry it.

– Prepare immediately: I usually fry garlic with fat until golden, then add vermicelli and mix well, keep the temperature low, stir occasionally to make the vermicelli clear without burning.

– Store in the refrigerator: shape into small rolls, avoid sticking together. – Drying: dry at room temperature and it will dry after 2-3 days. When eating, soak in cold water to soften before cooking.