How can you eat water chestnut flour in addition to making pastries?

Before we start making it, we first need to prepare the following ingredients: 6 water chestnuts, 150 grams of water chestnut powder, 1 piece of brown sugar (50 grams), and 800 grams of water.

Step 1: After cleaning the horse's hooves, use a knife to remove the outer skin of the horse's hooves, take out the horseshoe meat, and then gently pat the horse's hooves with the knife blade, and then gently chop a few times, and then put them on a plate for later use! Note:

Horseshoe should not be chopped too much, should retain the size of soybeans grainy, so that the taste will be better, if the chop is too broken, it will taste like eating slag, the taste is not good at the same time, the finished product is not good!

Step 2: Put 150 grams of horseshoe powder into the soup basin, add 200ml of water, stir evenly, and mix into powdered water.

Then add 600ml of water, add 1 piece of red sugar, bring to a boil over high heat, and boil the red sugar first!

Step 3: After the brown sugar water is boiled, put the water chestnuts into the pot, cover the lid, bring to a boil over high heat, turn to low heat and cook for 5 minutes, cook the water chestnuts, and cook the water chestnuts to bring out the fragrance of the water chestnuts. Once cooked, pour in half of the water chestnut flour and stir with a spatula while heating until the water chestnut sugar becomes thick and transparent!

Step 4: Pour the boiled water chestnut syrup into the soup basin with the other half of the water chestnut flour water, then stir well with a spoon, stir well, transfer to a plate with a thin bottom, and gently flat!

Step 5: Start the steamer, wait for the steamer to steam, put the plate with horseshoe paste into the steamer, steam for 30 minutes on high heat, bring it out after steaming, and let it solidify together after natural cooling. But if it cools naturally, it takes a long time, you can also wait for it to be not hot, wrap it in plastic wrap, put it in the refrigerator and freeze it for 1 hour, and then take it out and cut it into small pieces, and you can eat it!

You can also eat water chestnut paste directly, ingredients: water chestnut powder, appropriate amount of sugar.

Method: Wet the powder with a little cold boiled water and add sugar. Add boiling water and make a paste and serve.

In addition to going high, the water chestnut flour can also be stir-fried, and the taste is also very good when put inside, and it can also be steamed steamed buns and steamed buns in the flour, and the effect is very good.

In addition to making pastries, water chestnut flour can also be eaten directly with milk or honey and sugar like lotus root flour and sesame paste.

There are many ways to eat it, you can drink it with boiling water, or you can cook porridge to drink, which has excellent health effects. The ones that everyone commonly uses are continental stars.

Horseshoe flour. The best way to do this is to use it to make water chestnut cakes. Of course, I think the horseshoe flour is washed with boiling water. When it cools, it is also delicious to drink directly.

I think you can also make bread, steamed buns, and dumplings, but it's a bit wasteful! After all, water chestnut flour is very expensive.

The efficacy and function of water chestnut powder: it has the effect of clearing the heart and dissipating the heat, moistening the lungs, nourishing and soothing the nerves, and is a natural health care product, protecting the liver in spring and summer, nourishing yin in autumn and winter, and has an effect on mild dysentery and hepatitis. It can be used as an eye medicine, which can remove heat and reduce inflammation, and eliminate eye diseases caused by strong light burns.

It can also be used as a powder to drink, and there are many ways to eat it, and it can also be eaten as an adjunct.

Tapioca flour, corn flour, sweet potato flour, starch, lotus root flour, kudzu flour, gelatin flour and glutinous rice flour instead. These flours, like water chestnut flour, are the most commonly used starch materials in daily life. The cakes produced are sweet and chewy.

If food needs to be crystal clear, tapioca flour is the preferred alternative to horseshoe flour. Water chestnut powder is the name given to water chestnut, an aquatic herb that is dried, dehydrated, and ground into a powder.

It is best known for being used in the traditional Chinese dessert water chestnut cake, which is perfect as a festive snack for its crystal clear appearance and chewy texture. Cassava is the name given to a starch extracted from the tuber roots of a tropical plant. When boiled with water, cassava becomes transparent and has a slight bounce in the mouth.

Cassava itself has no taste and needs to be eaten with other spices. Preparation of alcohol. Cassava was introduced to China in the 20s of the 19th century, and was cultivated more in Guangxi, Guangdong and Hainan.

Cassava is the name given to a starch extracted from the roots of wetland plants, whose leaves resemble bananas. Cassava, also known as Thai flour. When cooked, it becomes transparent and elastic.

Many steamed buns in restaurants are made from it, and they look exquisitely crafted. As for water chestnut flour, it is water chestnut flour, which can be used to make water chestnut cakes, sugar, wine, and alcohol. Cassava was introduced to China in the twenties of the 19th century and is widely cultivated in Guangxi, Guangdong and Hainan.

You can use kudzu root flour and tapioca flour, but you should also choose accordingly according to your personal situation, relatively speaking, the taste is completely different, and it is best to use raw materials when making it, so as not to affect the taste.

I think it's tapioca flour because it makes its own food with a flexible texture, and it's crystal clear and chewy, which is worthy of everyone's trust.

Sticky rice flour is the seed powder of rice, also known as rice flour or indica rice flour, which is the raw material of a variety of foods, and the food made has elasticity and a certain sense of transparency, so it can replace water chestnut flour to make water chestnut cake and other foods.

1.Pulping powder: Wash the indica rice and glutinous rice, soak it in water for 1 day, then grind it into rice milk, put it into a cloth bag, and squeeze it dry.

Moisture is ready. 2.Cake making: Chop the brown sugar into minced pieces and set aside. Put the hanging slurry powder into the steamer basket and steam it, then pour it on the cutting board, knead it evenly with brown sugar and white sugar while it is hot, make a semicircular strip with a diameter of about 7 cm, and then cut it horizontally into centimeter-thick pieces to form a horseshoe cake blank.

Ingredients: 500g of water chestnut flour, 750g of sugar, 250g of water chestnut, 3000g of water, 50g of salad oil

1) Add water to water and stir until there are no powdered grains to make corn starch slurry.

2) Cut the water chestnut into cubes, add to the cornstarch slurry and mix well.

3) Stir-fry sugar until golden brown, add water, add water. Cook until melted to make sugar water.

4: Add the hot sugar water to the corn starch slurry and stir well to make a water chestnut batter.

5: Sweep a layer of oil in a steaming container to prevent the bottom from sticking.

6: Pour the horseshoe pulp into a container and smooth it out.

7) Steam for 40 minutes, let cool and cut down.

1.Fresh horseshoe is fished out, ground into powder with a stone mill, the stone is pressed to remove the water, dried and then dried, into a hard block, and then crushed to make horseshoe powder;

2.Horseshoe flour is incorporated into a basin and diluted into a pulp with an appropriate amount of water;

3.Then add sugar and mix into a semi-paste;

4.Pour the mixed slurry into the iron plate, then add water chestnuts and osmanthus and stir well and steam in the basket.

Tips for making it. 1.If the finished product cut out of the water chestnut cake after steaming has no toughness, the finish is also poor;

2.The main reason is that the water chestnut cake has the wrong moisture ratio when mixing the pulp;

3.If the slurry is too dry, the steamed cake is not sticky, and the finish is poor;

4.Therefore, the moisture of the pulp must be sufficient, and the product can meet the quality requirements;

5.Horseshoe is used in two parts.

Ingredients: 500g of water chestnut flour, 750g of sugar, 250g of water chestnut, 3000g of water, 50g of salad oil

Steps: 1: Add water to the water chestnut flour and stir until there are no powder grains to make corn starch slurry.

2) Cut the water chestnut into cubes, add to the cornstarch slurry and mix well.

3) Stir-fry sugar until golden brown, add water, add water. Cook until melted to make sugar water.

4: Add the hot sugar water to the corn starch slurry and stir well to make a water chestnut batter.

5: Sweep a layer of oil in a steaming container to prevent the bottom from sticking.

7) Pour the horseshoe pulp into a container and smooth it out.

8) Steam for 40 minutes, let cool and cut down.

Ingredients: 500 grams of water chestnut powder, 2500 grams of water, 500 550 grams of brown sugar (increase or decrease according to personal taste).

Method:1Add 1000 grams of water to the water chestnut flour and soak for about half an hour.

2.Bring 1500g of water to a boil, then add brown sugar until completely melted.

3.While waiting for 2 to finish, stir 1 well until the horseshoe powder and water are completely combined into a slurry and no glue to the bottom of the container.

4.Turn off the heat 2 and leave for a few minutes to bring the water temperature down to about 80 degrees.

5.Pour 3 into 4 at a constant speed (not too fast or too slow) and keep stirring. The raw slurry is scalded into a semi-raw pulp by boiling water, which is in the form of a paste.

6.Pour 5 into a steaming tray and put it in the microwave on high heat and steam for 20 minutes.

7.Cool thoroughly and form a horseshoe cake.

Summary. Horseshoe flour. Also known as water chestnut flour, it is a starch that is processed directly from horseshoe.

The flesh of the water chestnut is white, crisp and juicy, and it can be used as both a fruit and a vegetable, and it is a food with high edible value. The horseshoe is ground into a pulp, the residue is filtered out, and the sediment is dried to obtain dry horseshoe powder. Chestnut flour can be used to make chestnut cake, chestnut paste and other delicacies.

Horseshoe flour. Also known as water chestnut flour, it is a starch that is processed directly from horseshoe. The flesh of the water chestnut is white, crisp and juicy, and it can be used as both a fruit and a vegetable, and it is a food with high edible value.

The horseshoe is ground into a pulp, the residue is filtered out, and the sediment is dried to obtain dry horseshoe powder. Chestnut flour can be used to make chestnut cake, chestnut paste and other delicacies.

Kudzu powder is also fine.

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How to make water chestnut cake with water chestnut flour:

Ingredients: appropriate amount of water chestnut powder, appropriate amount of water chestnut, appropriate amount of water, appropriate amount of rock sugar.

Production steps: 1. Add water to the pot, add rock sugar, and boil into sugar water;

2. Add water to water and stir evenly;

3. Put a little oil and stir well into a slurry, which is a raw starch slurry;

4. Take half a bowl of corn starch slurry and pour it into the boiled sugar water, stir well, and make Shi Zheng mature slurry;

5. Put the chopped water chestnuts in the remaining cornstarch and stir well;

6. Quickly flush the cooked slurry into it to make raw and cooked slurry;

7. Brush the cake tray with a little oil, pour the finished batter into the cake plate, and steam over high heat for 30 minutes;

8. After steaming, let it cool before eating.