There are usually two reasons why lotus root starch always becomes watery. One is that when brewing lotus root starch, the temperature of the water does not reach 100 degrees Celsius, resulting in the lotus root starch being undercooked. It can be remedied by heating it in a microwave or steamer to make it fully cooked; the other is that excessive water is added when brewing lotus root starch, causing the lotus root starch to not take shape. Can only be brewed again.

Lotus root starch is a snack classified into red lotus root starch, pure lotus root starch and rock sugar lotus root starch. When making lotus root starch, you should pay attention to: it is better to use fresh old lotus root. The finer the lotus root pulp is ground, the better, because the finer the grinding, the higher the flour yield. The traditional production only uses mature lotus roots as raw materials, and is processed through strict traditional processes such as lotus root selection, grinding, sedimentation, hammering, and knife cutting. It does not undergo any chemical treatment, nor does it change the intrinsic physical and chemical properties of the starch. Therefore, it is called "ancient pure lotus root starch".

Modern production uses pure lotus root powder as the main material (the amount of pure lotus root powder is more than 50%), with or without the addition of white sugar, maltodextrin, osmanthus, edible flavors and other auxiliary materials, after batching, crushing, stirring or granulating and drying It is made by modern machines and can be directly prepared and eaten with hot boiling water, so it is called instant lotus root starch, also known as prepared lotus root starch.