1, according to the number of how much purple potatoes, salt with the right amount of salt concentration of 0.5% of the brine, to be used.
2, fresh purple potatoes washed, peeled, cut into uniform thin slices.
3, will cut the purple potato chips in salt water soak for about 10 minutes, fish out and drain the water (soaked in salt water purple potato chips have the role of color protection, made of purple potato flour color more bright, afraid of trouble you can omit this step, the quality of purple potato flour is not a big impact).
4, put the processed purple potato chips into the steamer, steamed for about 15 minutes, the purple potato chips steamed to the degree of fully cooked (you can also use the microwave oven will be purple potato chips ding cooked, the effect is the same), take it out and wait for use.
Next we can use two different methods of homemade purple potato flour, the two methods of purple potato flour is not much difference, the key is to see which method is more suitable for you to use.
Homemade purple potato flour practice a:
1, the steamed potato chips placed in the sun rack, placed in a sunny and well-ventilated place in the sun, or the steamed potato chips on the grill, upper and lower heat 90 to 100 degrees baked for about 90 minutes, the potato chips baked dry.
2. Break the dried potato chips into pieces and put them into a blender to make a fine powder.
Homemade purple potato powder practice two:
1, the steamed purple potato chips into a plastic bag, with a spoon will be crushed into a fine purple potato puree, the more delicate the better. If you don't feel comfortable using a spoon, you can knead it repeatedly with both hands.
2. Spread a layer of greaseproof paper on top of a baking sheet, then place the mashed purple potatoes on top of the greaseproof paper, cover with plastic wrap, and flatten the mashed purple potatoes with a spoon or your hands, and then roll them out with a rolling pin once more, so that the mashed purple potatoes are more even in thickness.
3, remove the plastic wrap, the baking sheet into the middle of the oven, upper and lower heat 90 to 100 degrees baking about 90 minutes (baking time depends on the oven and the thickness of the purple potato puree, to be flexible).
4, wait until the purple potato puree into dry and crispy flakes, take out the baking tray, slightly cool, and then into thin slices of purple potato puree with the hands of broken into small pieces, into the cooking machine into a fine powder on the line.
If you don't have an oven at home, you can roll the mashed purple potatoes into thin slices and put them in a sunny and well-ventilated place to dry them out, which has the same effect, but it takes a little longer.