Can fans eat more? It's best not to eat more.

There are still many people who love to eat fans, and there are many ways for fans to do it. It is the simplest way to eat hot pot, and it has a unique flavor. Let's introduce whether fans can eat more. It's best not to eat more.

Can fans eat more?

It is not good for fans to eat too much.

There are many kinds of fans sold in the market, including mung bean fans, broad bean fans, and more starch fans, such as sweet potato fans and potato fans. Because vermicelli has a good flavor, it can absorb all kinds of delicious soup and make it more delicious. In addition, it is soft, smooth and refreshing, especially when paired with cold dishes in summer.

People who like to eat vermicelli (including bean jelly) can sometimes eat a big bowl at a time, and some even eat vermicelli as a staple food. This way of eating is actually unscientific. Because many people don't know, about 0.5% alum is added to the vermicelli during processing, and the added alum and starch paste coagulate together. With the forming and drying of vermicelli, the content of alum is increasing. As we all know, alum is aluminum sulfate, and because it contains more aluminum, you eat more vermicelli, which means you consume more aluminum.

According to the latest scientific research results, the harm of aluminum to human body is various. Excessive aluminum will affect the function of brain cells, thus affecting and interfering people's consciousness and memory function, leading to diseases such as Alzheimer's disease, cholestatic liver disease, osteomalacia, small cell hypopigmentation anemia and ovarian atrophy. Therefore, the intake of aluminum should not be taken lightly.

According to the measurement, our daily consumption of aluminum tableware is about 4 mg, and that of natural food is 12 mg. From these data, we can roughly calculate the number of allowed fans. Also note that after eating vermicelli, don't eat fried and crispy food, such as fried dough sticks. Because those fried foods also contain a lot of aluminum, plus vermicelli, people will consume more aluminum than the daily allowable intake. Therefore, for your health, please control the consumption of these aluminum-rich foods.

The skill of soaking the hair of vermicelli.

Generally, vermicelli is dried, so it is inevitable that there will be a little dust in the sun. In addition, in order to eat the taste, we should use warm water to soak. In this case, vermicelli will be easier to cook and taste very different. Moreover, warm water and cold water are different for vermicelli. Generally, warm water is used to soak vermicelli, which has a stronger taste. Generally, vermicelli is thin, so the soaking time should not be too long, preferably not more than half an hour.

How to make sweet potato vermicelli?

Raw material requirements for processing sweet potato vermicelli: Sweet potato starch used for vermicelli processing should be bright white in color, free from impurities such as sediment and fine slag, and free from mildew and odor.

1. Ingredients and seasonings. The processing of sweet potato vermicelli can be done by thickening or direct seasoning. Direct seasoning can be prepared according to the ratio of dry starch to water of 5: 4, and alum substitute (gluten source) can be added.

1. The process of making noodles and sweet potato vermicelli is actually the process of bonding starch with the prepared noodles. Its methods are divided into manual kneading and mechanical kneading.

3. Extrusion molding: firstly, fill the water tank with water, light a coal fire and heat it until the water boils; Wipe the screw shaft of the mill with a small amount of edible oil and install the sieve plate. Then start the flour milling machine, pour the mixed starch milk dough out of the hopper, close the flour outlet valve for about 1 min, and then open the valve to make the cooked dough squeeze out of the vermicelli sieve plate under the thrust of the screw shaft.

4. Heat dissipation and shearing After the vermicelli is extruded from the sieve plate, turn on the small blower or fan with the air outlet facing the sieve plate to reduce the heat of the vermicelli. With the increase of the length of vermicelli, when it reaches a certain length, it should be cut off quickly with scissors and put on the wire splicing board. 5. Cooling includes natural cooling and cool storage cooling.

6. Rub the powder into loose strips. Soak the cooled vermicelli in water 10-20 minutes, and rub the powder to dry. Or rub the powder with a frozen powder loosening machine.

There are two kinds of drying: natural drying and drying.

Water control is the main way of hanger at first. Don't move easily to avoid too many broken bars. After 20 minutes, gently spread out the fans and fill the vacant positions of the fans. When it's 40% to 50% dry, gently knead the drawing and the following vermicelli knots and let them spread out separately. When the air is 70% to 80% dry, take out the rice noodles and change direction until the water content in the vermicelli is 14%.

⒏ packaging. Dried vermicelli can be cut, packaged and sold.

Practice of fresh shrimp vermicelli pot

Ingredients: 300g white shrimp, 2 handfuls of winter flour, broth 180ml, 2 tablespoons minced garlic, Jiang Mo 1, 2 shallots, red pepper 1, soy sauce 1.5 tablespoons, 2 tablespoons rice wine, and rock sugar 1 tablespoon.

Exercise:

1. Get all the materials ready. Chop garlic and ginger. Cut the red pepper into rings and remove the seeds. Cut the shallots into small pieces and divide them into white/green colors.

2. First cut off the thorns, whiskers and feet of the shrimp. Then bend the shrimp body and use a toothpick to pull out the intestinal mud one by one.

3. Soak the winter flour in cold water for about 5-6 minutes to soften it, and then take it out for later use. (Don't take too long, lest the soup can't be absorbed.)

4. Hot oil pan (1 tablespoon oil), incense all spices with small fire. (except shallots) (about 2 minutes)

5. Next, add the shrimps, stir-fry them on medium heat until they turn slightly red, then start to add seasonings, first add rock sugar, then choke in rice wine and soy sauce, and finally sprinkle with salt and white pepper and stir well.

6. Pour the broth and bring to a boil. Boil the soup, that is, add the winter flour, cover the pot, and simmer over medium heat until the soup is slightly collected. Sprinkle chopped green onion before cooking.