1, cold water melts lotus root starch. Take three to five spoonfuls of lotus root starch and put it in a container. First, pour in cold boiled water without lotus root starch, and stir evenly until the lotus root is completely melted without particles to avoid agglomeration.

2. Add boiling water above 95 degrees and stir. Preferably just boiled water.

3. Stir quickly, and stir in the same direction after adding boiling water. Stir until lotus root starch becomes light pink and transparent. Generally, water can be stopped during molding. It should be noted that the order of the two waters cannot be reversed, the first time is cold water, and the second time is boiled water.

Cold water melts lotus root starch. Take three to five spoonfuls of lotus root starch and put it in a container. First, pour in cold boiled water without lotus root starch, and stir evenly until the lotus root is completely melted without particles to avoid agglomeration. You can't use warm water or hot water, otherwise particles will stick together and affect the taste.

Brew attention

Add boiling water. Add boiling water above 95 degrees. It is best to use freshly boiled water instead of hot water for the drinking machine, because the water temperature of the drinking machine is not enough to succeed.

Stir. Add boiling water while stirring. Be sure to stir when adding water. Add boiling water and stir in the same direction. Stir until the lotus root starch is gelatinous and transparent. Generally, you can stop adding water during molding, or you can use it according to your favorite taste. If you like it thinner, you can add a little more water.

When brewing lotus root starch, if you want the taste like rice paste, you can soak it in 90-95 hot water. If you want the taste of jelly, you must brew it with 100℃ boiling water.