The basic component of ginger and lotus root starch is starch. Starch is a polysaccharide condensed from many glucose molecules, which is insoluble in cold water. However, when boiling water is added for blending, the starch will expand and become a viscous translucent paste, which is thick and gelatinized. Because of the poor plasticity of lotus root starch, it is difficult to directly wrap and shape in dim sum making. Therefore, when making "lotus root starch dumplings", the conventional method of peeling first and then wrapping is changed, and the dry lotus root starch is rolled and wrapped for many times on the stuffing center with the characteristic that it will not dissolve in boiling water for a short time. Every time it is wrapped, it is scalded in boiling water to gelatinize and shape the lotus root starch, and then the dried lotus root starch is rolled and dipped for 4-5 times to form dumplings. Blending with other powders (japonica rice flour, glutinous rice flour, etc.) can make dim sum crust, and make colorful dumplings and boat spots. ?

[Composition and Health] The basic component of ginger and lotus root starch is starch, which is easily converted into glucose in the gastrointestinal tract and absorbed by the human body after eating. It is suitable for patients with febrile diseases, patients with gastrointestinal dysfunction, parturients, children and the elderly. It is an ideal nourishing food with convenient eating, clear taste and easy digestion. ?