Corn starch vermicelli

Corn starch vermicelli

　　Corn starch vermicelli

　　To make corn starch vermicelli, once the water is boiling, place the steamer filled with ingredients on top of the steaming pot or bucket. Steam for 5 minutes until the starch is about 70–80% cooked. Then remove the steamer, pour the steamed starch into a running vermicelli extruder to press it out. One person feeds the starch into the machine, while another catches the extruded vermicelli with their hand, gently pulling it outward at the speed it comes out, and then cuts it to a length that varies by individual and location.

　　Drying: The vermicelli cut from the machine is spread out on the ground to dry for 1 hour, then stacked into piles. After 6–7 hours, begin washing it apart in cool water, then use wooden racks to air-dry it. Once dried, it is packaged and stored.