If the potato flour has been soaked, it will usually take 5 minutes to cook over high heat before it is fully cooked. The cooked potato flour will be translucent.

If the cooked potato flour is very white, it may be that too much alum was added during the production process, resulting in uneven distribution and a white appearance. It is generally recommended to boil potato flour before putting it in the pot. If you use cold water to cook it, the cooking time will be longer, so the cooked potato flour will easily rot and the taste will not be chewy enough.

History

It is said that in the 40th year of Wanli, Emperor Shenzong was seriously ill. All the doctors in the palace could not cure him, so they had to advise him to use dietary therapy to nourish his body. Inspired by the famous Guilin rice noodles in his hometown, He Liwei, the second-level imperial chef, selected potato ingredients to make flour, thickened the ingredients, kneaded the noodles with incense, drained the noodles in boiling water, and dried them in a cold bath. Finally, he made potato flour, a new pasta.

After cooking the potato powder, it becomes bright in color, soft and trembling, smooth and refreshing. Emperor Shenzong of the Ming Dynasty felt refreshed and delighted after eating it. He called it an "extraterritorial treasure" and awarded He Li Wei the title of Zhengyipin. The chief manager of the imperial kitchen, He's hereditary position as the imperial chef.

At the end of the Ming Dynasty and the beginning of the Qing Dynasty, wars continued. The descendants of the He family escaped from the palace, and the palace delicacy of potato powder also flowed into the people and spread. The reputation of He's potato powder was also widely spread among the people. Popular among the people and lasting for hundreds of years.