Is it better to soak potato vermicelli in boiling or cold water? Potato vermicelli is soaked correctly, not sticky or broken

Vermicelli is suitable for boiling, stewing, cooking and cold dishes, the vermicelli itself does not have an obvious taste, but it has a good flavor, it can absorb the taste of various delicious soups, coupled with the softness and tenderness of the vermicelli itself, it is refreshing and pleasant to eat.

The vermicelli sold in the market is generally dried vermicelli, and the vermicelli should be soaked before cooking or stewing, and many people will not soak the vermicelli, and the vermicelli dishes made are either sticky into a ball or broken into a pot of porridge, losing the characteristics of the vermicelli.

Is it better to soak potato vermicelli in boiling or cold water?

The vermicelli is soaked in cold water, which takes a long time, and sometimes the vermicelli is soaked for half a day, and the vermicelli is still hard.

The noodles are soaked in boiling water for a fast time, but this will cause the situation that the outside is rotten and the inside is hard, and the dishes made have a decrease in taste and strength, which is easy to break, affecting the taste, and it is easy to rot into a paste, like a pot of porridge, so it is generally not recommended to soak the noodles in hot water.

Soak in warm water, soak for 1-2 hours, and the soaking is ready. Soak it in warm water, the effect is good, if you are in a hurry to stir-fry, it will take a little longer, and you can't wait.

Today I will teach you the method of rapid soaking of potato vermicelli, which is not sticky or broken, and the noodles made are strong, smooth, flavorful and delicious, and the correct soaking method of vermicelli is shared below:

First, use scissors to cut the vermicelli to the length needed to make the dish. Then put the vermicelli into a basin, pour boiling water, blanch the vermicelli until soft, the amount of water should not exceed the vermicelli, stir the vermicelli with chopsticks, stir the vermicelli apart, do not stick together.

After blanching with boiling water for 5-6 minutes, add cold water, neutralize the water temperature to 40-50 degrees Celsius, and continue to soak for half an hour to make stews or shabu-shabu, and other dishes. First, blanch the vermicelli with hot water to make the vermicelli expand rapidly, and then soak it in warm water to make the vermicelli absorb enough water, and when stir-frying, the vermicelli will not stick together.

If you use vermicelli for stir-frying, add water to the pot and blanch the vermicelli for 1-2 minutes, then you can stir-fry dishes, or make hot and sour noodles, cold vegetables and other dishes.

Tips: How to distinguish vermicelli, light the vermicelli with fire, look at the flame, smell the smell and identify the residue after burning. Generally, the vermicelli with flour or other low-value fillers is easy to produce the smell and smoke of protein burning after burning, the vermicelli with talcum powder or the vermicelli not made of refined starch is not easy to burn and the residue is easy to harden and particles, the flame of the vermicelli with glue is easy to produce a snapping sound and accompanied by thick smoke, and the vermicelli with excessive moisture is easy to produce a hissing sound.