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Chapter 335 - 335 322 Hot and Sour Rice Noodles
Chapter 335 - 335 322 Hot and Sour Rice Noodles
?Chapter 335: Chapter 322: Hot and Sour Rice Noodles Chapter 335: Chapter 322: Hot and Sour Rice Noodles Probably because they had been carefully selected for Zhuang Qingning, these sweet potatoes were large, uniformly shaped, and unblemished. They were impeccably clean after a simple rinse with water.
Next, they were grated.
A metal board with numerous holes drilled into it was used to grate the sweet potatoes. Then, the sweet potato was strained through a piece of cloth used for filtering tofu. This process was repeated several times until all of the starch in the sweet potato chunks had dissolved in the water. Left to settle for a day or two, the water above the settled starch was drained off, fresh water added, and the settling process repeated.
After doing this several times, all the water was cleared away, leaving the leftover starch that had settled at the bottom. This soft white starch was then dried under the sun until completely dry, then ground into a fine powder. This is what is now known as sweet potato starch.
Made into dough with an appropriate amount of water, the dough was beaten in a large colander with holes in it. As the dough fell through the holes, it formed elongated strips resembling noodles. These were then boiled in boiling water. Once cooked, they were cooled in cold water, then sun-dried on a rack, thereby becoming the bundles of glass noodles common in modern society.
This process was more labor-intensive and time-consuming than making tofu.
It took Zhuang Qingning three whole days to finish drying the glass noodles on the rack.
Luckily, with the sunny weather all day, the noodles were almost dry. Zhuang Qingning then began to prepare the chickens she had purchased from town.
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