Lotus root starch does not turn into water.

If the lotus root powder is not of high purity, it will turn into water after cooling. The change of lotus root powder after cooling is also related to the purity of lotus root powder. Generally speaking, high-purity lotus root powder will condense and remain unchanged after cooling. The lotus root powder will become elastic after cooling. However, if the purity of lotus root powder is not up to standard, the lotus root powder will condense after being measured. Turned into water.

The main component of lotus root starch is starch. Under normal circumstances, starch will undergo a gelatinization reaction under high temperature conditions to produce a translucent gelatinous substance. However, if the brewing water temperature is not reached, gelatinization will occur. When the temperature required for the reaction is reached, the washed lotus root starch will not become sticky, but will become watery. Therefore, when brewing lotus root starch, it is recommended to use a small amount of cold boiled water to dissolve the lotus root starch, then add an appropriate amount of freshly boiled water to it, and stir continuously with a spoon.

Introduction:

Lotus root starch is a snack consisting of red lotus root starch, pure lotus root starch and rock sugar lotus root starch. During the Xianfeng period of the Qing Dynasty, lotus root was designated as a tribute to the imperial family. Because it has the same pronunciation as "even", lotus root is eaten as a folk custom to wish for a happy marriage, and because it emerges from the mud and remains unstained, it is regarded as a symbol of clean and honest personality together with the lotus.