The production of lotus root starch is very simple, so you might as well try it when you have time. Lotus root powder is a traditional nourishing food with high nutritional value, which can be eaten by the general population, especially for women, children, anorexia, iron deficiency anemia and malnutrition. Mucinous protein and dietary fiber contained in lotus root can be combined with cholesterol and triglyceride in food, which is beneficial to defecation. Lotus root was originally cold, but it was made into lotus root powder.

Two lotus roots, 9 yuan, a catty of lotus roots, bought two lotus roots for 1 1 yuan. Generally, red lotus root is selected, and the starch content is higher than that of white lotus root. If the lotus root is short and thick, dark in color and has small holes, the flour yield can reach 10%. Today, the powder yield is only 8%.

500g after peeling.

Wipe silk or cut into small pieces.

Put it in a cooking machine and add 500 grams of water.

Stir until it is very fine.

Sieve or use double gauze to separate slag, preferably double gauze to separate slag. If there is no double gauze, use a 40-60 mesh sieve, and some people use a 20 mesh sieve, but the finished product of 20 mesh should be rough.

After filtering out the lotus root residue, you will get a big bowl of water. Let this bowl of water settle for 3 to 4 hours, and the first stage of work will be completed? View from a height or a distance

Now let's talk about the lotus root residue separated by gauze or sieve. In order not to waste, I added water and stirred it with a cooking machine for 10- 15 seconds.

Similarly, the water is filtered out with gauze or sieve, and the filtered water is also precipitated for 3 to 4 hours. So the first phase of the work is completed? Now wait three to four hours. In fact, 12- 15 hours will produce a little more powder, but it should be refrigerated in the refrigerator, otherwise it will be bad if it is too hot in summer.

Don't look at this second time, it will also sink powder. After two operations, we always get two bowls of water and put the residue in gauze or sieve. I will teach you how to use gauze or lotus root residue in a sieve later.

After 4 hours, pick up the settling bowl and pour out the water on the surface.

There is a layer of white sediment at the bottom, and you can't even push it.

The oven is heated up and down to 70 degrees (the lowest baking temperature in my oven is 70 degrees) and baked with hot air for half an hour.

Then buckle the powder and put it in a tray or directly on a baking tray lined with silicone oil paper, and continue baking at low temperature (35 to 38 degrees) until it is dry.

If you think sun drying or air drying is the most authentic, don't use the oven, just spread it out and dry it.

If you don't think it is exquisite enough, you can use a cooking machine to grind it into powder, which is 20 grams of half the weight today.

The other half is 20 grams.

Homemade lotus root starch is ready. If the finished product is dry enough, it can be sealed for three months.

Lotus root starch is white and flawless. Today, after peeling the lotus root, 500 grams, 40 grams, the flour yield is 8%. The general powder yield is 8%- 10%. The flour yield depends on the flour content of the lotus root you bought. The lotus root starch made by ourselves is more delicate and tender than starch, and it melts in the mouth. If you put the lotus root starch mixed with starch in the market directly into your mouth, it will be a sticky ball.

Remember: always stir the lotus root starch in one direction. 15g homemade lotus root starch, add 25g boiled lotus root starch and stir well. Homemade lotus root starch won't agglomerate at all. If you let it stand for a period of time, you will find that the lotus root starch precipitates and water is separated from the lotus root starch. If there are additives such as starch, the lotus root starch on the market will not leave water.

Pour the boiled water, be sure to boil it, and don't burn it. It's time to witness the miracle. It was watery at first, but it changed and changed in an instant.

Add sugar according to your own taste, which is especially fragrant, crystal clear and smooth when falling vertically. The capacity of this bowl is 300 grams. You can add less water if you like thick powder, and 250g water (boiled water and boiled water) is just right if you like thin15g powder.

Let you see: lotus root starch is flawless. Lotus root powder is relatively white and crystal clear, and the color of lotus root residue is relatively dark.

Add some medlar, and then you can drink it. It's sticky and delicious

Eggs: Remember the lotus root residue just separated by gauze or sieve? Add 1000 ml of water.

Add rock sugar or white sugar, adjust the sweetness according to your own taste, and remove the foam on the surface after boiling.

The sugar water boiled from lotus root residue separated by gauze or sieve is very sticky and fragrant, with a little rustling taste. It's delicious. It's best to cook lotus root in casserole, otherwise it will be stainless steel pot, not aluminum pot in iron pot.

The sugar water boiled with lotus root residue is also very beautiful in color and tender in powder.

But the homemade lotus root starch is so crystal clear, smooth and delicate, as perfect as jelly pudding. The following recipes teach you to distinguish lotus root starch. Are you welcome? watch TV

skill

If the lotus root starch is not sticky after adding boiling water, you can put the watery lotus root starch water in a microwave oven or steamer and heat it until the water boils, and it becomes sticky. Lotus root powder is nourishing and appetizing, and it is nutritious. Can be matched with white sugar, honey, rock sugar, sweet-scented osmanthus honey, red dates, medlar, nuts, cereal and so on. , is really a rare good product.