Commercial multifunctional rice noodle machine for making and processing various delicious noodles and vermicelli

Noodles have a history of at least 1000 years in China. After thousands of years, people have developed more and more varieties of noodles, and regional differences have made the dishes of noodles different.
At the beginning, the raw material of vermicelli was mainly bean starch. The Qimin Yaoshu written by Jia Sixie in the Northern Wei Dynasty recorded the process from vermicelli (starch) to powder (vermicelli or vermicelli).
In the "Ben Xin Zhai Shu Recipe" compiled by Chen Souda in the Song Dynasty, it mentioned "grinding green beads", which vividly describes the practice of mung bean vermicelli.
There are many noodles in China. Konjak, mung beans, peas, bracken, potatoes, cassava and other tubers rich in starch can be made into noodles.
Among them, potatoes have many functions and make great contributions, especially as a non-staple food and staple food besides rice and flour, which has fed generations.
In fact, as early as five years ago, China proposed to take potatoes as the main substitute for agricultural restructuring, making potatoes the fourth major staple food besides rice, wheat and corn.
The noodle vermicelli made of potatoes is also consumed a lot throughout the country and has become a local specialty food.
Chongqing Hot and Sour Rice Noodles are mainly made of sweet potato flour. Guilin Rice Noodles and Guoqiao Rice Noodles are mainly made of rice noodles. The common "Ants Climbing the Tree" in recipes is mainly mung bean vermicelli;
Potato flour is common in northeast stew. In addition, in the three eastern provinces, Ningxia, Xinjiang, Shaanxi, Gansu and other places, local potato vermicelli fans are also used in stews and cold dishes with rich soup.
The method of making potato vermicelli is the same as that of making sweet potato vermicelli. At present, there are two main methods.
1: Hand made vermicelli noodles
Mix the thickener and flour cake in proportion, and then drain the flour. The colander or colander should be stable. The powder lump should be placed in the center, and the powder lump should be continuously slapped with your hands at a constant speed. Each piece of vermicelli will leak out of dozens of holes and fall into a boiling pot. The vermicelli vermicelli will be cooked, cooled in cold water, and hung outside to dry before being processed and eaten.
2: Machine made vermicelli noodles
The potato starch is put into the vermicelli rice noodle machine, shaped at high temperature and then cooled into vermicelli vermicelli. Sweet potato flour is chewy and relatively resistant to cooking. Potato powder is milky white or light yellow, with a stronger taste and easy digestion, which is more suitable for making pasta or stew.
Is it possible to change roles between delicious food and noodles? Although the local special snacks have been generally fixed, who said they can not innovate? For example, hot and sour noodles are the home court of sweet potato noodles, but who stipulates that potato noodles cannot be involved? Thus, hot and sour potato flour came into being. Pure vegetable formula adds spicy taste, with multiple senses of spicy taste. The original taste is fragrant but not spicy.