1, potatoes peeled and cut into pieces (with a wall-breaker is recommended to peel as much as possible ~)

2, wall-breaker to reach a fine puree

3, find a large pot to fill a part of the water, cover a piece of gauze, and pour the mashed potatoes into it.

4, wrap the cloth, one hand grasps the closure, the other hand constantly squeeze the gauze to make it out of the powder. Keep squeezing until it feels like you can't squeeze anything out and you're ok.

5, squeezed after the rest, usually a morning and an afternoon, or overnight is almost, this step in order to let the starch precipitate down. The water will be poured out after standing.

6, change a larger suitable for the sun plate loaded, if this time the surface is still relatively wet, then take to the sun for a while to let the surface dry some.

7, drying to the whole dry, a pinch of the hand crumbled into powder on the sun is good, the specific drying time with the season and the weather is related to Oh.

Expanded information:

Taiwanese flour (Potato Starch) is also commonly known as potato starch. referred to as Potato Starch. Do not confuse the two.

Potato starch is heavier than potato starch; potato starch also has a potato flavor, while potato starch no longer has a distinct flavor.

Potato starch production process and fresh sweet potato starch production process is basically the same, but the industrial production of potato starch is simpler than manual production. It is mainly organized by the washing of raw materials, grinding, sieving, separating proteins, cleaning, dehydration and drying processes. The main difference between the general traditional production methods and modern production methods lies in the latter's use of disc centrifuges or spin-liquid separators instead of flow-through tanks to separate impurities, enabling operations to be automated and continuous for larger-scale production.