The production and processing of vermicelli has a history of thousands of years in China, and it is a unique delicious food in my country. Vermicelli can be divided into many types. The wise Chinese processed some potatoes, sweet potatoes, black beans, sorghum and other crops into silk-shaped dried vermicelli through multiple processes such as grinding, sedimentation, and filtration. Among them, potato vermicelli and sweet potato vermicelli are the most popular. Potato vermicelli and sweet potato vermicelli are both made from our own tapioca starch. Potato vermicelli is white with a little yellow, or pure white and transparent. Sweet potato vermicelli is brown, green and slightly black, which mainly depends on the selection of ingredients and the degree of ripeness

Both potatoes and sweet potatoes are very common ingredients in our daily lives. Potatoes, also known as "potatoes", are rich in starch, fat, carbohydrates and carbohydrates and a variety of nutrients. They have the functions of strengthening the spleen and stomach, strengthening the spleen and diuresis, lowering blood sugar and blood lipids, and beautifying the skin. Beauty and stress-reducing benefits. Sweet potatoes, also known as "sweet potatoes", are rich in protein, starch, gum, carbohydrates and fiber, as well as various nutrients and minerals. Regular consumption has the following functions: delaying aging, preventing and fighting cancer , increase immunity, protect cardiovascular and cerebrovascular diseases and lower blood pressure. It is a natural and green health product. Potato vermicelli is weak in stickiness and flexibility, not chewy or chewy, and is too soft when eaten. It easily burns to the bottom when cooked. It is not suitable to be cooked for a long time, as it tends to become thin

Sweet potato vermicelli has strong stickiness and ductility, fresh taste, smooth texture, chewy texture, and elastic taste. It is not easy to burn to the bottom when cooking, and it does not change much after long-term steaming. It is similar to potato vermicelli. Comparatively speaking, it is slightly more expensive. The processing techniques for making these types of vermicelli are similar. The key difference is that the food is different, so the taste is different. Personally, I think that potato vermicelli is generally used to make foods such as Huajia powder, three-fresh potato powder, spicy potato powder, two kinds of rice noodles (potato powder, glutinous rice noodles), potato powder cold skin, cold vegetable potato powder, stone pot wide noodles, etc. , and sweet potato vermicelli is paired with many foods and can be cooked in a variety of ways to make hot and cold meat and vegetable dishes, stir-fried, fried, and steamed, and a variety of delicacies.

For example, the famous stew in the three northeastern provinces, the Northeast The local big pot dishes, stir-fried spinach vermicelli, etc. all use sweet potato vermicelli. After being cooked, the vermicelli remains in its original shape and does not become mushy. It tastes chewy, elastic, and has a very silky taste. Because it is straightforward and easy-going, it is consistent with The meat absorbs the flavor of the meat, making it delicious! The potato vermicelli is not boiled, and it is easy to stick together when boiled, making it difficult to form. Sweet potato vermicelli does not go bad after being cooked for a long time, is fragrant and refreshing, and can be eaten in a variety of ways. Sweet potato vermicelli can be paired with many foods and can be cooked in a variety of ways to make hot and cold meat and vegetable dishes, stir-fried, fried and steamed. . I think the sweet potato vermicelli is delicious and has a good texture.