Qidong Sweet Potato Fans [Hunan Qidong Specialty]

What are Qidong sweet potato fans? Authentic Hunan Qidong specialty: Qidong sweet potato vermicelli

Content summary:Do you want to know what Qidong sweet potato vermicelli is? This article is a detailed introduction toHunan Qidong specialty - Qidong sweet potato fans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Qidong sweet potato fans. The full text takes about 7 minutes to read, mainly including the basic introduction of Qidong sweet potato fans and their nutritional value? How to make Qidong sweet potato fans and how to distinguish between genuine and fake ones? Wait

Basic Introduction to Qidong Sweet Potato Fans

Qidong County, Hengyang City, Hunan Province, is one of the main production areas of sweet potato vermicelli in southern China.

. There are various processing points and factories for sweet potato vermicelli in the east of the county town and Huangtupu Town. The sweet potato vermicelli produced by these processing points are wholesale to various parts of the country through the county's market

What are the nutritional values of Qidong sweet potato fans

The production method of Qidong sweet potato fans

1 Choose 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. Dilute the solution for the first time, and thicken it for the second time. After the filtered liquid enters the pool for 2 days, drain the water from the pool, add 1/3 of the original water volume and stir. Filter again and enter the small pool for sedimentation

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 alum, 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 applied to 20 kilograms of starch flour

7. Leakage of threads. Before leaking, you can try it first to see if the vermicelli is suitable. If the leaked vermicelli 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 fans to a windward and sunny place, dry them and package them as finished products

1. Look at the color: The pink strips leaked from pure sweet potatoes are darker in color, and at first glance, they appear to be blackened. The color is darker and the thickness is uniform, but occasionally there are small white bumps; Fake sweet potato vermicelli has a lighter color and is transparent throughout

2. Folding by hand: Pure sweet potato vermicelli is made from pure sweet potato starch, which is very crispy after drying and can be easily broken by a light touch of the hand. Moreover, it is not easy to regain moisture after drying; The so-called pure sweet potato flour sold in the market will not break even after being exposed to the sun for 10 days, because they contain a type of edible adhesive

3. Smell: Soak the vermicelli in hot water for a moment and then smell its scent. The scent and taste of pure sweet potato vermicelli are normal, without any odor, and the water does not change color; Fake or low-quality vermicelli often have a moldy, sour, and other foreign flavors, and the water is prone to discoloration

4. Burning: Pure sweet potato vermicelli will foam into white gray after being burned, while mixed vermicelli will not foam into black gray after being burned