Put 55 grams of potato starch in the bowl, add about 45 grams of water, usually without salt, but you can also add salt to increase the bottom flavor. Then just keep stirring, feel free to stir as long as the addition is not flour.

Because flour is not a pure starch, if you stir in one direction, you can get gluten. The pure starch made from wheat is wheat starch, also called clarified flour. Although the starch is dry, it still has very little water content. According to the standard for edible potato starch, potato starch made from potato by wet milling is categorized into three grades: excellent, first grade and second grade. The difference in water content determines the grade of potato starch.

To judge whether the crunchy batter is well mixed:

The old-fashioned way of being able to pull it into a straight line. But at the moment, the crunchy batter is not finished. Finally, you have to add 8 grams of vegetable oil, in two additions, the purpose of the oil is to shorten the batter, so that the oil and the batter are thoroughly blended together.

The batter is not finished until the oil is completely out of sight and the oil and batter are thoroughly blended together. Don't use the batter right away, let it sit for at least 10 minutes before you start frying.