What is Linshu sweet potato flour skin? Authentic Shandong Linshu specialty: Linshu sweet potato vermicelli
Content summary:Do you want to know what Linshu sweet potato vermicelli is? This article is a detailed introduction to the special product ofShandong Linshu - Linshu Sweet Potato Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Linshu Sweet Potato Noodles. The full text takes about 5 minutes to read, mainly including the basic introduction of Linshu Sweet Potato Noodles and the product characteristics of Linshu Sweet Potato Noodles? How did the history of Linshu sweet potato flour peel come about? The production method of Linshu sweet potato flour skin, the tasting and eating method of Linshu sweet potato flour skin, etc
Basic Introduction to Linshu Sweet Potato Noodles
Sweet potato noodles are made from sweet potato starch as raw material, mainly in the form of flakes and strips. Handmade ones are mostly round, while mechanically processed ones are mostly square. The noodles are soft and refreshing, with a delicious taste, and are deeply loved by people Powder thin, tender, fragrant and smooth, soft and tough, even in fine strips, delicious and tasty Pink skin is easy to make and economical, delicious and not greasy. In the past, during Chinese New Year and holidays, people didn't ask how many chickens you killed, only how many noodles you bought. It seems that without pink skin, it's not like Chinese New Year. Only with pink skin can it be considered Chinese New Year. It's as if a person's face and wealth are in proportion to their skin. Nowadays, powdered food has become the first choice and favorite of the general public for breakfast and night time. Pink skin embodies local customs and culture, as well as rich culinary traditions. When family and friends come, they bring some pink skin as gifts, and the local affection and family bonds are fully displayed 1. Material selection: High quality sweet potato starch can be used as the raw material for making the skin. 2. Blending: Weigh the selected high-quality sweet potato starch, mix it with water in proportion, and stir it into a slurry in a blending machine. When processing with dry starch, it is important to ensure that the starch is fully moisturized and the mixing speed should not be too high 3. Feeding: Open the valve of the finished slurry chamber of the slurry machine to allow the slurry to slowly flow into the upper hopper of the skin pulling machine. The flow rate should be continuous with the slurry in the hopper 4. Quick steaming and slow steaming. The slurry enters the high-temperature quick steaming section of the steaming box under the operation of the conveyor belt, and quickly solidifies before entering the slow steaming section for molding. Reasonable machine design and accurate configuration of high and medium temperature zones are required, which is one of the key factors in powder coating production<5. Low temperature cooling: After high-temperature maturation, the powder skin is very soft, viscous, and difficult to remove from the packaging. Low temperature cooling is required to enhance its toughness 6. Detachment: After low-temperature cooling, the powder skin is detached from the conveyor belt and enters the drying board. 7. Drying and cutting: The detached powder skin is dried outdoors with a drying board until 60-70% dry, and then cut with a cutting machine. After cutting and drying, it can be packaged Shrimp with Noodles Main Ingredients: 200g Shrimp, 200g Noodles, Seasoning: 5g Cooking Wine, 2g MSG, 3g Salt Method 1. Wash the shrimp and cut them into small pieces. Blanch them in a boiling water pot with cooking wine and a little salt, then remove and drain the water 2. Soak the powder skin in a small amount of water for a while after washing, put it into a boiling water pot with 100g of clear water and boil it. Turn to low heat until the powder skin is completely dissolved. When it becomes porridge, add refined salt, monosodium glutamate and shrimps, mix them well and pour them into a basin<3. After natural cooling, refrigerate in the refrigerator and remove after 4 hours 4. Use a small knife to circle around the bowl and snap it out. Cut it into strips that are 4 centimeters long, 2 centimeters wide, and 1 centimeter thick, and place them in the trayHow did the history of Linshu sweet potato flour skin come about
Method for making Linshu sweet potato flour skin
Tasting and Eating Methods for Linshu Sweet Potato Noodles