You can make potato flour by yourself at home. It will be slippery and you don’t have to worry about your teeth being unable to chew.

I don’t know why recently, my appetite is not good and my appetite is not good, so Well, I don’t want to eat dinner, and besides, I almost vomit when I eat at a nearby fast food restaurant every day. It can just improve your taste, eat some different foods, and eat something you like. Recently, I've been eating a lot of Korean noodles and rice noodles, so let's have some potato noodles at noon today. Talking about this potato flour, in my opinion, I think it is a bit similar to rice noodles, but it is different. This potato flour is more transparent, while the rice noodles are thicker and have a more delicate texture. The potato flour is eaten in the mouth. It's relatively slippery and can be sucked into your stomach if you're not careful.

Having said so much, today I don’t want to share with you the cooking method of potato flour, but I want to share with you the most original manual production process of potato flour. In fact, we can make this potato flour at home. Made and eaten fresh, it is much fresher than the ones sold outside, and of course the taste will be much better. So, today I will introduce to you how the potato flour we eat in our daily life is produced? Let’s take a look. Handmade potato flour

Step 1: Before making this handmade potato flour, we need to prepare some ingredients and ingredients: several fresh potatoes that are not spoiled or moldy; pectinase, amylase, edible An appropriate amount of water is required. The pectinase and amylase used can be purchased online or in physical stores.

Step 2: Clean the potatoes first, then peel and wash them, and cut them into dices of appropriate size.

Step 3: Steam the cut potatoes. Take a steamer, add an appropriate amount of water, put the potato pieces into the steamer, and steam the potato pieces until soft. This also uses high temperatures to sterilize potatoes.

Step 4: This step is the key step, start making potato slurry. Take a pulper, clean it and set it aside. Put the steamed potato pieces into the pulper, pour 30%-60% of water, and stir to form a potato slurry with appropriate dilution concentration for later use.

Step 5: Carry out the first enzymatic hydrolysis. Add an appropriate amount of pectinase and amylase to the beaten potato slurry and perform enzymatic hydrolysis for about 20-40 minutes. Then a second enzymatic hydrolysis is carried out to make the potato slurry have better fluidity, and the slurry is more delicate without excessive residues and particles, thus increasing the starch content and nutritional content.

Step 6: Let’s start making potato vermicelli. Prepare a large basin filled with cold water and a large pot of boiling water in advance. Pour the slurry prepared above into the machine. Pour the prepared potato vermicelli into the boiling water in the pot and cook. After the potato flour is cooked, you can take it out and put it in a basin of cold water to cool down to prevent it from sticking together. Then the delicious potato flour is ready.