Eric found a pair of long chopsticks and slowly fished the glass noodles out, placing each small bundle onto a wooden board.
This way, after drying, they would become the type of glass noodles commonly seen in supermarkets in his previous life.
Not only were they convenient to carry, but as long as they were kept in a dry environment, glass noodles could be preserved for a very long time.
The method for making potato noodles was similar to mung bean glass noodles, except that in Eric's hometown, the elderly used alum to make potato noodles.
Potato starch with a little alum added would be kneaded into a smooth dough that wasn't too soft or too hard. If one wanted to eat thin noodles, they would use a press mold; if they wanted block shapes, they would roll it out thin and slice it.
Eric liked the stir-fried noodles his grandmother made the most.
Unfortunately, there was no alum here, so Eric had to use egg whites to knead the dough.
