Traditional Chinese Broad bean vermicelli: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Vermicelli. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3210 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
broad bean vermicelliPreparation method 1. Make broad beans into starch: first add 150 kilograms of water for every 100 kilograms of broad beans and soak them. In winter, use 100°C boiling water and soak for five or six hours. When the soaking water is basically absorbed by the broad beans, use clean water to wash away the mud and impurities in the broad beans. Then transfer to cold water, the water level is 13 cm higher than the bean noodles, and soak for the second time, which takes about 18 hours in winter.After soaking the broad beans, grind them with a stone mill. When grinding, first mix the broad beans with water in a ratio of 1:4, and grind them while filling.Filter the ground broad bean milk through an 80-mesh sieve to remove the bean dregs.2. Use the physalis precipitation method to precipitate: Put the soy milk into the tank, add 30% of the physalis, stir clockwise with a bamboo pole to make the water form a vortex, let it stand for a while, wait for full precipitation, and then pour away the clear water on the surface of the flour, leaving a thicker slurry. …
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