Because lotus root powder main ingredient is starch, and lotus root powder into gelatinous material process is called "starch pasteurization ". Starch pasting is a phenomenon that occurs when starch is heated at a certain water content and a certain temperature. Since starch is insoluble in cold water, stirring it into cold water results in the formation of a milky suspension, also called a starch emulsion; heating the starch under these conditions results in irreversible and disorderly changes. The pasting temperature is the temperature at which the starch undergoes pasting, and the range of starch pasting temperatures is usually expressed in terms of the temperatures at which pasting begins and finishes.

Notes on brewing lotus root powder:

1, the order of the two courses of water should not be reversed, the first one is cool boiled water, and the second one is boiling water.

2, add boiling water must be used just boiling water, to water temperature of 90 degrees or more, in order to soak open lotus root powder.

3, do not put too much water, too dilute the lotus root powder is not delicious. Stir while adding, control the amount of water, a bowl of about 2/3 can be. General 20g a small bag, need 250-300ml boiling water.

4, you can not add sugar, however, if it is sugar-free lotus root powder, you can add some sugar according to personal taste.

5, when adding boiling water and stirring, stir in the same direction.

6, if you add boiling water after the lotus root powder does not become sticky, it is recommended to put the watery lotus root powder into the microwave or steamer until the water boils, it will become sticky.