Then the head chef of the imperial kitchen was asked to try to replicate it.

I remember that the first thing to do was to wash the sweet potatoes thoroughly!

Then crush the sweet potato and filter out the residue!

Pour the filtered sweet potato juice, after removing the residue, into a clean sink filled with water.

Ye Ling listened and took notes.

Hmm, what happens next?

It takes about a day for the sweet potato starch to settle. Then, skim off all the water on top!

To ensure the color and texture of the rice noodles, it's best to let them settle several times. The settled starch slurry will be of excellent quality!

Next, wrap the starch in a large piece of gauze! Then hang it up to let it air dry!

[After the starch slurry dries, it will turn white and resemble the size of stones. Crush it all and continue drying!]

This is pure sweet potato starch!

Now we can officially start making sweet potato noodles!

Add sweet potato starch to hot water and stir, stir, stir! Oh my! This step used to be incredibly tiring! This kind of work really requires a strong man!

[The cornstarch slurry gradually became more elastic and firm, and the dough looked very springy!]

Put the cornstarch in a bowl, take out a large lump, and keep kneading and kneading!

I remember that in that vermicelli workshop, they used gourds as strainers, and the gourds had holes poked in them!

If you prefer thicker noodles, use a strainer with large holes. I personally prefer thin noodles, so I used a strainer with small holes!

Boil a pot of water, but don't let it boil too vigorously; just keep it hot. Hold a strainer in one hand, place the starch slurry on the strainer, and quickly pat it down.

The starch seeped through the holes into the hot water! That's how the rice noodles formed in the hot water!

[Once the noodles are formed, they can be eaten directly after being taken out of the water. Of course, some people will store them so they can eat them anytime!]

Rinse the glass noodles with cold water, then arrange them to prevent them from sticking together.

[Then, like hanging clothes to dry, hang the arranged vermicelli up to air dry naturally. It will be completely dry in about seven days!]

After drying, wrap it in paper and store it in a cool, shady place. Whenever you want to eat it, just take a handful, soak it in warm water to soften, and it's super delicious whether you make a cold salad, stir-fry it, or stew it!

[Moreover, it's purely handmade, a natural, additive-free green food!]

[Oh my god, I suddenly really want to eat this! Too bad there aren't any glass noodles available at this time! Even if there were, I don't have teeth and couldn't chew them!] (Toutiao)