Qianxi Sweet Potato Noodles [Hebei Qianxi Specialty]

What is Qianxi sweet potato vermicelli? Authentic specialty of Qianxi, Hebei: Qianxi sweet potato vermicelli

Summary:Do you want to know what Qianxi sweet potato vermicelli is? This article is a detailed introduction to the special product of Qianxi, Hebei Province - Qianxi sweet potato vermicelli. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Qianxi sweet potato vermicelli. The full text takes about 7 minutes to read, mainly including the basic introduction of Qianxi sweet potato vermicelli and its nutritional value? What are the product characteristics of Qianxi sweet potato vermicelli? How to make Qianxi sweet potato vermicelli and identify its authenticity? Tasting and eating methods of Qianxi sweet potato vermicelli

Basic introduction of Qianxi sweet potato vermicelli

Sweet potato vermicelli, also known as sweet potato vermicelli or vermicelli, is a traditional Han Chinese delicacy with a history of over 600 years. Sweet potato vermicelli is cooked for a long time without rotting, with a fragrant and delicious taste. It can be eaten in various ways and is made using sweet potatoes as raw materials, relying on the starch inside sweet potatoes

1. Noodles are rich in carbohydrates, dietary fiber, protein, niacin, and minerals such as calcium, magnesium, iron, potassium, phosphorus, and sodium

2. Noodles have good flavor attachment, which can absorb the taste of various delicious soup ingredients. In addition, the softness and smoothness of noodles themselves make them more refreshing and pleasant to eat

Qianxi sweet potato vermicelli is slender, uniform, neat, with high transparency, luster, dry, flexible, elastic, and free from moldy, sour, and other odors

The production method of Qianxi sweet potato vermicelli

The production process is as follows (using fresh potatoes as raw materials)

1. Selecting potatoes. Choose sweet potatoes with a smooth surface, no pests or diseases, no green heads, and moderate size

2. Cleaning, put the selected sweet potatoes into a basket and put them in water, wash away the soil and impurities, and cut off both ends of the sweet potatoes

3. Crushing. After washing, sweet potatoes should be crushed in a timely manner. The 380 or 440 pulverizer is driven by a 195 type 12 horsepower diesel engine, and water is added while pulverizing to improve the pulverization rate. The finer the pulverizer, the better

4. Filtering. Filter with a 0.7-1.5-meter suspension cloth twice. The initial solution should be diluted, and the second solution should be concentrated. After the filtered liquid enters the pool for 2 days, the water in the pool should be drained, and 1/3 of the original water should be added and stirred. After filtering again, the filtered liquid should be allowed to settle in a small pool

5. Exposure: When the pool is completely clear, drain the water, remove the surface oil powder, lift the lower layer starch into a powder pile, and expose it to the sun on the drying field. When half of the water in the powder is evaporated, cut the powder into several parts and expose them to sunlight. The sun drying area is located in a windward and sunny place to prevent dust pollution

6. Beating paste. Add 500g of starch to 100g of Jinliyuan, mix with 2500-3000g of cold water, and place in a basin. Bring the pot to a boil and stir continuously until it reaches 80-90% maturity. The paste made can be mixed with 20 kilograms of starch flour

7. Leakage of threads. Before leaking, you can try it first to see if the dough is suitable. If the leaked dough is not thick, thin, or continuous, it is considered suitable. If the following condition occurs too quickly and breaks, it indicates that the slurry is too thin. Dry starch should be added and kneaded again to make the dough have moderate toughness; The following difficulties or slow speed, uneven thickness, and dry surface powder slurry should be addressed by adding some wet starch. It is better to mix the powder before leakage at one time. The ideal temperature for the dough is between 30-42 degrees Celsius. Prepare 2 pots (model 8), 2 cold water tanks, and a medium-sized 48 hole strainer. When there is leakage, the paste should be stirred evenly, and warm water should be added while mixing, with a water temperature of 50 ℃. When the starch ball is out of your hand, grab a ball (handful) and let a small amount fall naturally. If it keeps falling, it will leak silk. When the silk is leaking, prepare a pot of boiling water, and only leak the silk when the water in the pot boils. When the silk thread sinks to the bottom of the pot and rises to the surface, it can be taken out of the pot. After passing through a cold water tank to cool down, it is tied into bundles by hand and threaded onto a wooden stick. After another cold water tank to cool down, it is continuously shaken until the vermicelli becomes loose. Then place it indoors, cool it out, and take it out to dry the silk outdoors

8. Sunbathing. Take the noodles to a windward and sunny place, dry them in the sun, and package them as finished products

How to distinguish the authenticity of Qianxi sweet potato vermicelli

Sweet potato vermicelli, the color difference of the vermicelli is still very obvious. Based on experience, the yellowing and greening of pure sweet potato vermicelli are all true, and there is also a white transparent one that is also true. It is not as commonly believed that only blackened ones are true. This is actually a misconception in our understanding. I have also consulted a master craftsman who specializes in making handmade vermicelli about the issue of blackening. According to them, this is closely related to the quality of sweet potato starch sauce. In the process of turning sweet potatoes into starch, a substance called "dried powder" is produced, which floats on top of the sweet potato starch and is difficult to clean. If there is a high amount of "dried powder" in sweet potato starch, the resulting vermicelli will turn black in color. The elderly people who make noodles in rural areas are reluctant to throw away the "dried noodles" and deliberately mix them in. Over time, people believe that only black noodles are real

Tasting and eating methods of Qianxi sweet potato vermicelli

Sweet potato vermicelli is a very easy-going food that can be paired with many foods and cooked in various ways to make a variety of dishes such as hot and cold stir fried meat and vegetable dishes.

. Sweet potato vermicelli mixed with cabbage, potatoes, pork, beef, and mutton for stewing, with a delicious taste that appeals to both the refined and the popular