The reason why the lotus root starch you buy is not as thick as on the street: the temperature of the boiling water is not hot enough.

When the temperature is low, it is not easy to stick together and will precipitate, making it appear thinner. The situation is different when the temperature is higher. It is easy to form a gel, which is not easy to settle and appears thicker and sticky. Therefore, the order of the two water cannot be reversed. The first time is cold water, and the second time is scalding boiling water.

Lotus root starch is a traditional Han snack in Jiangsu and Zhejiang areas. Its ingredients include red lotus root starch, pure lotus root starch, rock sugar lotus root starch, etc. It is available in bags and cartons on the market, mostly in a small bag of 15-20g. It is in the form of light-colored powder. It needs 250-300ml of boiling water to brew and then stir into a translucent shape. It has a slight lotus root color and has a smooth taste. ?

How to make the lotus root starch sticky

1. Prepare a bowl, spoon and lotus root starch. Put the lotus root starch into the bowl, add a small amount of cold boiled water, stir evenly, and completely melt the lotus root starch particles. Pour in boiling water and stir evenly while pouring until the lotus root starch forms. Do not pour too much boiling water, only about 2/3 of a bowl is enough.

2. When the lotus root powder is brewed according to the above method, it will become viscous and crystal clear.

3. When soaking lotus root starch, remember: add cold water, the amount should be small; add boiling water, the water should be boiled, and stir in the same direction after adding boiling water. ?

4. If the lotus root starch does not become sticky after adding boiling water, it is recommended to put the watery lotus root starch in a microwave or steamer and heat it until the water boils, and it will become sticky.