Potato flour is a famous Han snack. Originated from the court of the Ming Dynasty, it was introduced to the people after the death of the Ming Dynasty. Because of its unique taste, it has won praise from the world and has become a famous food in China. According to legend, the chef of the Ming Dynasty selected potatoes, extracted flour, thickened ingredients, flavored dough, leaked strips in boiling water and dried in cold bath, and finally made potato flour, a new pasta. After cooking, potato flour is bright in color, soft and tender, smooth and refreshing.
Potatoes have high nutritional value. Potatoes contain starch, protein, fat, sugar, 2/kloc-0 amino acids and vitamins B 1, B2, B6, C, carotene, cellulose, calcium, phosphorus, iron, potassium, sodium, iodine, magnesium and molybdenum, etc. (Each kilogram of potato contains protein19g, fat 7g, sugar160g, calcium10mg, phosphorus 390mg and iron 9mg. In addition, it is rich in VC, VB 1, VB2, VB3, VB6, carotene which can decompose to produce VA, and a lot of high-quality cellulose. Potatoes are also foods rich in potassium and zinc. It contains protein and VC, which are all 10 times that of apple, and VB 1, VB2, iron and phosphorus contents are much higher than that of apple. Protein in potatoes is better than soybean, which is closest to animal protein and rich in lysine and tryptophan. It is praised by nutritionists as "perfect food".