This is usually due to uneven mixing. When washed with warm water, it is generally milky white and slightly red, which makes the lotus root starch not completely dissolved. You can also eat it, and the nutritional value will not be affected, but the taste is not so delicate and smooth.

Lotus root starch contains a lot of starch and has a certain gelatinization temperature. Starch granules will expand and rupture with the increase of water temperature, and the process will gradually make starch sticky. Therefore, the lotus root starch should be brewed with boiling water, and a little cold water should be added to dissolve the lotus root starch into a uniform milky white liquid, and then boiling water should be added while stirring, and a translucent paste similar to glue will come out, indicating that the brewing is successful.