One poured away the water, then wrapped the starch in a fine gauze, hung it up, and drained the water. When one felt that there was no water left, one opened the gauze, crushed the starch inside, and took it out to dry under the sun.
After the starch was completely dried, it could be made into a paste.
The so-called paste was sweet potato powder mixed with a certain proportion of water, usually one kilogram of starch mixed with 2. Five to three catties of cold water were placed into the basin.
One placed the pot into the pot and boiled it. One stirred it continuously until the ripeness reached 80 to 90%.
After it was made into a paste, it was added to the dry starch to make 20 kilograms of starch flour.
Finally, it was the stripping process. It processed the starchy flour that had been thickened into strips of vermicelli. One would need a 48-hole colander, two pots, and two cold water baths.
