Potato flour production process
1. Aunties dig out fresh potatoes from the ground when the potatoes are ripe. It is not easy to dig potatoes, and the wrong digging skills often break the potatoes. Aunties rely on rich experience, and the potatoes dug out are basically intact.
2.
The potatoes selected by my aunt are cleaned, peeled, broken by machine, then poured into gauze, drained of excess water, dried in the sun for 4-5 days, and exposed to the sun.
The water is completely dried, the dried potato pieces are crushed with a knife, and then bottled. I learned from my aunt that at that time 1500 kilograms of potatoes made 48 kilograms of potato powder. I always thought I heard it wrong, but it was true.
It's the truth. It's really not easy to need so many processes, time and manpower. The following is the finished product of potato flour. The white of potato powder, the yellow of turmeric powder and the red of Chili powder are beautiful and moving.
Making bean jelly with potato flour
I have a sudden impulse to make my own bean jelly, because I am from the south, and bean jelly is relatively strange to us. Under the guidance of grandpa on the farm, we successfully made the most traditional bean jelly. The process of making bean jelly is not complicated, the most important thing is to keep stirring, which is a work by arm strength. Let's share with you the process of making bean jelly!
Ingredients: potato powder, water, onion, mashed garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, sugar, etc. Various auxiliary materials can be put according to personal taste.
1. Generally, the amount of potato powder for three people is about 30g, so pour it into a big pot.
2. Add a proper amount of water and stir evenly (the granular powder must be stirred evenly, so that the bean jelly made is delicious)
3. Pour the evenly stirred potato powder into the pot.
4.
Heat the pot, stir the spoon constantly, and heat it evenly. When the starch water becomes hot, turn down the heat and keep stirring until the starch becomes transparent. Turn off the heat and stir again. In this process, you will see a beautiful change.
With the increase of temperature, potato flour will be stirred evenly, and it will change from white to transparent color. At this time, bean jelly will be thicker and the resistance to stirring will be greater, but this process is very interesting.
5. Pour the bean jelly into the container and let it cool (the purpose of cooling is to solidify the bean jelly better, so that it tastes more chewy)
6. flatten the bean jelly, which is more beautiful and beneficial to the next cutting process.
7. Cut the cooled bean jelly into shreds or thin slices (when you just cut it, you will encounter a small problem, that is, after cutting one slice, it will stick to the blade. Grandpa taught me a good way, that is, soak the knife with water before cutting each slice, which is really effective)
8. The last step is to add onions, mashed garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, sugar and other seasonings according to your own taste. Hot summer bean jelly will surely become an indispensable cold dish on the table! A delicious and fun cold dish. Are you ready to cook it with me?