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Air-drying and drying process of Longkou vermicelli
Addtime：
2022-07-27
Authentic Longkou vermicelli is a strip product of flour, which is divided into two types in wet area. Wet vermicelli is sold fresh locally, while dried vermicelli is processed and consumed, and is mostly used to mix cold dishes or make soup. Next, learn the air-drying and dry processing technology of authentic Longkou fans, let's take a look together.
The first release is mainly based on draining the water. There is no need to move around to prevent too many pieces. After 20 minutes, the fans are lightly stretched out, covering the spare parts of the fans.
When it is about 40 to 50 percent dry, gently rub the drawing bar and the vermicelli knot below to loosen it to separate it out. When it is 70% to 80% dry, remove the vermicelli and change the orientation until the water content in the vermicelli is 14%.
Authentic Longkou vermicelli has thin strips, pure and bright, neat and flexible, snow-white and completely transparent. It will not be broken or mushy after being cooked for a long time. It tastes fresh and delicious. It is not only smooth and chewy, but also has a distinctive taste. It can be combined with various vegetables, fish, meat, poultry, eggs, etc., to cook Chinese and European-style light dishes and banquet delicacies.
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