Why do rural people make handmade vermicelli in winter?

Handmade vermicelli is made of cooked paste and dried starch. Cooked paste mainly consists of mixing some alum with dry starch, scalding it with boiling water, adding raw dry starch together, and patting it into wet starch that can leak vermicelli in a colander by hand.

Because the raw vermicelli is directly leaked into the boiling water pot and cooked, the cooked vermicelli is sticky because of alum, so there is no way to dry the vermicelli directly, because the dried vermicelli sticks together, not one by one. Only by freezing them, standing for more than ten hours, and then taking them out to dry, can the frozen vermicelli not stick together and loosen one by one.

I am very interested in traditional crafts. When you encounter related topics, you should read them carefully and gain a lot. Vermicelli is a common food and can be eaten in various ways. But how to do it, I only heard from my friends, not very detailed, so I won't say it. Seeing today's topic, I also read all my friends' answers. Because I don't understand, I think it may make sense. However, I want to talk about my own views.

In our place, it used to be a sweet potato producing area. Sweet potato contains a lot of starch, and the raw material for making vermicelli is sweet potato. I don't know if you remember. In the past, sweet potatoes were only dug up geographically, which was very unpalatable and almost tasteless because it contained a lot of starch. So sweet potatoes should be stored for at least one or two months, and then they will gradually become delicious and sweeter. People here are commonly known as "sweating", but the fact is that the starch in sweet potatoes is converted into sugar.

Imagine, with the growth of time, the sugar in sweet potato is getting higher and higher, the starch output is inevitably getting lower and lower, and the economic benefits of making vermicelli will be greatly reduced. Therefore, making vermicelli in the winter when sweet potatoes have just been dug up is also a reason that cannot be ignored.

Now, the sweet potato harvest season is also the raw material for making vermicelli. In the process of making vermicelli, pull it out of the sweet potato field, drive it home with a tricycle, clean the mud on the surface of the sweet potato until it is clean, and drive a tricycle to pull the sweet potato to the machine for crushing. This is when sweet potato residue and starch are mixed and need to be separated by water. The washing process is very important and directly affects the amount of starch. Prepare pots and cloths, and rinse them repeatedly with water. In the past, sweet potato residue was used to make steamed bread. It is definitely not good to mix washed starch with water. Leave it alone. After a night of precipitation, the starch will sink to the bottom, and the water on it will be emptied, and it will no longer contain shiny starch. Starch will be dug out, dried and stored. The raw materials of vermicelli have been preliminarily processed. Let's explain how to make vermicelli.

Why do you choose to make vermicelli in winter? The reason is that cooked food is easy to store in winter. Everyone knows that cooked food tends to go bad in hot weather. Cut to the chase, beat the starch into a thin paste with hot water with 50% starch, then rush it into the prepared starch thin paste with boiling water and stir it quickly. After about 10 minutes, add 0.5% alum to vermicelli, and use appropriate amount of wet starch and water.

Q: Why do rural people process handmade vermicelli in winter?

The vermicelli that leaks in winter must be pasted before it leaks. The paste is sticky, and it will be cooked if it leaks into the boiling pot in the leaky ladle. After being picked out with wicker, it is very hot and sticky, and the sticky vermicelli can't be torn off when it is dry, and it is easy to go moldy and deteriorate. In winter, the cooked vermicelli should be hung outside the hospital and frozen at low temperature. The vermicelli hung at night will freeze into a block in the morning, and it will not stick when it is knocked down with a stick, and then it will be dried in the sun.

If the vermicelli leaks in the frozen summer and autumn, the selected vermicelli will not freeze, and it will not be opened with a stick, so it will not be eaten and will be easy to get moldy.

Another convenient way to leak vermicelli in winter is to harvest sweet potatoes after autumn. At that time, sweet potato had the highest starch content and should be processed into starch before starch saccharification. Fresh vermicelli has good toughness.

In the past, the leaked vermicelli was pasted first, and a large vat was stirred with starch and hot water. The three boys each rubbed the batter around the vat with one arm, and the batter was cooked. The old master tied the leaky gourd ladle to his wrist and put it in the boiling water pot. The old master hit his right wrist with his left hand on the boiling water pot, and several holes under the colander leaked into the pot. When the vermicelli is ripe, people pick it out with wicker.

The paste kept pouring into the colander, the master kept hitting his wrist, and the vermicelli kept leaking. People kept picking out a big pot of starch paste in one breath.

The next morning, people smashed frozen powder with sticks, smashed all the ling, and then dried it until it was made into vermicelli.

Why do rural people make handmade vermicelli in winter?

There are three main reasons:

First of all, of course, the most processed vermicelli in rural areas is sweet potato vermicelli The sweet potato harvest season is generally in June 5438+ 10, which means that the weather has entered winter and there are enough raw materials for making vermicelli. On the other hand, if it is difficult to store sweet potatoes in other solar terms, the raw materials can not meet the requirements of making vermicelli.

Second, there are many mosquitoes in summer, and sweet potato itself is sweet, which is easy to attract mosquitoes such as flies and is unsanitary. National health institutions are not allowed to make vermicelli in summer, and once found, they will be punished by shutting down.

Thirdly, if the fans are dried in summer, the storeroom is prone to mildew because of the high temperature and humidity. On the contrary, in winter, such problems basically do not appear.

Conclusion: vermicelli is people's favorite food, especially the elderly in rural areas. Vermicelli is rich in vitamins and has very high nutritional value. I suggest you eat more.

My answer is over, I hope it will help you. I'm @ 中中中中中中, pay attention to me! Let's go into the countryside together to learn about the countryside and life in the countryside. thank you

Thank you for inviting me! Because the raw material of vermicelli-potatoes are received in large quantities in winter, and dried vermicelli in winter is easy to dry and store!

I don't think rural people need to make vermicelli by hand in winter, which is determined by factors such as season. First, because sweet potatoes are harvested quickly in autumn and winter; Second, the dried vermicelli is fast and not easy to mildew; Third, farmers only have leisure time to make vermicelli in winter.

The cultivation of sweet potato can be divided into spring sweet potato and summer sweet potato. Sweet potatoes are harvested in summer after spring. After harvesting sweet potatoes in summer, buy wheat and plant autumn crops. There is no time to make vermicelli. Another is that it is rainy, humid and hot in summer, and the dry powder is slow. If it can't be dried in a short time, the wet vermicelli is likely to be moldy in a high temperature and humid environment, and if it is moldy, the loss will be great. In addition, there are many flies in summer, and the sugar content of vermicelli is high, which is easy to attract flies and the vermicelli made is unsanitary. Therefore, people do not choose to be fans in summer.

The sweet potato harvest in autumn is already at the end of autumn, and it is almost winter. At this time, crops such as wheat were also planted, and it was time for slack farming. People also have time to make sweet potato vermicelli. There is little rain and dry air in winter, which is very beneficial to the drying and molding of sweet potato vermicelli. The vermicelli made is not easy to be moldy, and flies climb less in winter, which is cleaner and more hygienic. So people choose to make vermicelli by hand in winter.

And people also like to eat vermicelli in winter, and winter is also the season when vermicelli is consumed in large quantities. For example, people used to stew pork and cabbage with vermicelli and chicken with vermicelli in winter. Therefore, only when vermicelli is made in winter can it be sold smoothly. So people choose to make vermicelli by hand in winter.

Why do rural people make handmade vermicelli in winter? Because rural vermicelli mostly uses sweet potato starch as raw material, autumn is the season when sweet potatoes mature, so sweet potatoes are usually dug around the first frost solar terms. After the sweet potato was dug out and made into starch, it basically arrived in beginning of winter. There is no work in the field in winter, so you can take time out to process vermicelli. It's easy to dry in the sun when it's cold, but it's not easy to break and there are no flies and mosquitoes.

The prepared fans are drying.

Fresh sweet potato just dug.

My family used to grow more than an acre of sweet potatoes every year, mainly by eating and making vermicelli. When I was a child, I often followed my dad to process starch and dragged a car full of donkeys to the starch processing factory. Starch can be made into vermicelli after processing. At that time, it was really handmade sweet potato vermicelli without any auxiliary materials. Boil a large pot of boiling water, mix the starch into paste and stir it repeatedly. The funnel made of ladle, water starch flows into the pot along the leak and instantly becomes vermicelli. The vermicelli made is very strong and delicious. However, it is difficult to buy such vermicelli on the market now.

Gourd gourd ladle, have you seen it?

So having said that, everyone should know why farmers only make vermicelli in winter! @ Sannong Zixing

Common sense, temperature, harvest season, air, working people don't have to ask. Making rice noodles in summer is wet and cold. Anyway, this question is only for the brain.

This is because in winter, there are no pests such as flies and mosquitoes that affect health. Vermicelli is made of sweet potato powder. After cooking, people string it with wooden sticks, freeze it, and then hang it to dry. If vermicelli is made by hand at any time in spring, summer and autumn, it is impossible to guarantee the hygiene of vermicelli. It must be flies and bugs flying all over the sky, which makes people sick. Moreover, the freshly cooked vermicelli is not easy to set, and it can't be dried in time when strung together, and it will become thinner at high temperature. Therefore, people must make vermicelli by hand in winter. After the vermicelli is cooked, it will be frozen and shaped quickly, which is convenient for carrying and hanging, and there are no troubles and interferences that affect the hygiene of vermicelli, such as flies.

There is another reason why rural people make vermicelli in winter. After the autumn harvest, a large number of sweet potatoes are on the market, and people will thicken most of them into powder. People wash sweet potatoes with water, mash them with a beater, filter them with water, precipitate them to avoid water, hang them with white cloth, make them into powder cakes, and then dry them. At this time, there are plenty of raw materials for sweet potato starch, and most of them have to be made into vermicelli, whether it is a big family or a few small families. At this time, the rural wheat was basically cultivated and entered the off-season. People had leisure and good people asked for help.

In winter, the weather is dry and freezing, and there are no flies and insects. People go into winter leisure, which is the prime time for people to make fans, and it happens to be listed during the Spring Festival. This is also the right place at the right time.

The pictures are from the Internet, and the text is original.