Settling for three to five days.

After beating the acorns, they are allowed to settle for three to five days in order to remove the astringent taste. The acorn starch is wet at this time and needs to be repeatedly stirred, settled and filtered in the container several times (to remove the astringent taste). , when the soaking water has no astringent taste, remove the water in the upper layer of starch precipitation (folks use plant ash to absorb the incomplete moisture in the upper layer), take out the acorn starch, which is now in the form of lumps, and dry it in the sun. During the drying process, it needs to be crushed into powder form.