Home practice of sweet potato flour, how to make sweet potato flour

It turns out that sweet potato flour does just that.

1. Practice 1.

1. Raw materials: oysters, sweet potato flour, potato flour, eggs, cabbage, ginger, tomato paste, Korean garlic hot sauce, peanut oil (preferably lard).

2. Method: 1) Sweet potato flour (sweet potato flour) Taibai flour (potato flour) water is mixed in the proportion of water for later use;

2) After the pot is heated, pour in an appropriate amount of oil, fry the oysters until slightly cooked, sprinkle in a small amount of minced ginger (to remove the smell), then pour in the prepared slurry, beat in the eggs after a little solidification, and break the egg yolk;

3) Sprinkle with baby cabbage (cut into small pieces) Turn over the pancakes and fry them until slightly browned, then remove from the pan;

4) Take an appropriate amount of tomato sauce and garlic hot sauce according to personal taste, add a small amount of water to boil, and then pour in an appropriate amount of water and starch to boil into a sauce (you can also add a small amount of light soy sauce and other seasonings);

5) Fry the oysters on a plate, pour the sauce over and go.

2. Practice 2.

1. Raw materials: sweet potato flour, eggs, cabbage, green onions, ginger, garlic, Lao Gan Ma.

2. Method: 1) Soak the sweet potato flour in hot water first, and drain the water after soaking.

2) Beat the eggs and add a little salt. Tear the cabbage by hand and cut it into thin strips.

3) Heat the oil, pour the eggs in, stir them with chopsticks when they are slightly solidified, and put them in a bowl. Pour the sweet potato flour into it, stir-fry it slightly, add salt, light soy sauce, Lao Gan Ma, stir-fry for another 3 minutes, let go and tear the cabbage, and eggs. Continue to stir-fry until the cabbage is cooked and the sweet potato flour is a little viscous, so that it can withstand the accompanying things out of the pan.

Once out of the pan, sprinkle with chopped green onions and you're ready to go.

Recipe: 1 bowl of red tan lead potato flour, 1 bowl of water, a pinch of salt.

Pour 5 bowls of water into a bowl of sweet potato flour, stir slightly, and soak for about half an hour. Then discard the water on top, pour in 2 new bowls of water, and stir well, so that the soup will eventually have 3 bowls of water.

2.Pour a bowl of water into the pot and bring to a boil until about 60 degrees and add a pinch of salt.

4.Rub a little oil in the container, pour in the batter, let it cool and refrigerate for about 2-3 hours.

5. Embellish it.

6. Cake or cold powder?

7. Onions, garlic and garlic sprouts, oil and chili peppers, soy sauce vinegar, Sichuan pepper oil Yubi, sugar, mix and mix, the best choice in summer.

Sweet potato flour method:

Prepare 100 grams of sweet potato vermicelli, 30 grams of onions, and 30 grams of peanuts.

The seasoning is aged vinegar, ginger, garlic, light soy sauce, chili oil, a teaspoon of sugar, half a teaspoon of sesame oil, a little chicken essence, an appropriate amount of salt, and 1 tablespoon of broth.

Put an appropriate amount of water in the pot, bring to a boil over high heat, add the sweet potato flour and bend the loose strips, cover the pot, turn to medium heat and cook for about 10 minutes until it is cooked through.

Rinse the sweet potato vermicelli several times with water, then soak it in cold boiled water until it cools completely, and then remove it from the water.

Finely chop the ginger and garlic, put it in a bowl, add light soy sauce, aged vinegar, sugar, salt, monosodium glutamate, sesame oil, chili oil, and broth, and mix well to make a sauce.

Shred the onion, blanch it in boiling water for about ten seconds, and then remove it. Put the drained sweet potato vermicelli into the sauce, top with shredded onion, sprinkle with fried peanuts and mix well.

Materials. Ingredients; 150 grams of sweet potato flour, 2 chili peppers, 3 cloves of garlic, 1 coriander.

Accessories; 15 grams of light soy sauce, 15 grams of tung potato vinegar, 2 grams of salt, appropriate amount of mustard, appropriate amount of peanuts, 5 grams of olive oil. Lack of socks.

Preparation of hot and sour sweet potato flour.

1. Prepare materials and portions.

2. Sweet potato flour is relatively long, and it can be cut from the middle.

3. Soak the sweet potato flour in hot water for 5 minutes.

4. Peel and chop the garlic, chop the chili, wash the coriander and cut it into small pieces.

5. Take a small bowl and add light soy sauce, balsamic vinegar, salt, chili pepper and garlic to make the hot and sour sauce.

6. Heat the pan and fry the peanuts in olive oil, and turn off the heat when you hear a slight crackling sound.

7. Boil a pot of boiling water, add sweet potato flour and cook until it is soft when sandwiched.

8. Put the sweet potato flour into a noodle bowl and add a spoonful of boiling water.

9. Pour in the hot and sour sauce, put the peanuts, mustard and coriander.

10. Mustard and peanuts can be increased or decreased according to preference.

11. Finished product of hot and sour sweet potato flour.

The sweet potato bench has just been recovered from the ground, and it must be cleaned, and it must be washed carefully, otherwise there will be sand in the sweet potato powder made. After crushing, the sweet potato should be put into water to fully dissolve, and then squeezed with a fine woven belt, some are still padd into gauze Chanbi, and the solution that flows out after squeezing looks very dirty, but after several days of precipitation, the solids are white. Doing these things is really physical work, and the crushed sweet potatoes have to be cleaned at least twice, without wasting at all, and it is very tiring to do.

The vats and kegs are full. It needs to be left for several days to settle. A few days later, I put it on the basket with a spatula to dry it one by one, it was very white, I didn't expect that the "sewage" of the rest of the brigade would be such a fruit, a bit of a phoenix rebirth.

After a few days of drying, break it up again and remove the water completely. The sun-dried lumpy sweet potato powder crumbles with a light touch. The remaining product can be fed to chickens and ducks after drying, without the slightest waste.

50-80 kg of sweet potato starch, 20-50 kg of corn (or wheat) starch, gluten power source (alum substitute) kg, 50 kg of water. Process: Mix the gluten source with all the starch.

Take 5 catties of starch and mix the paste with cold water, add 10 catties of boiling water to thicken. Add 35 pounds of warm water and flour to make a hot paste and other starches and homogenize, and let it stand for 15-20 minutes. Cool down to 25 degrees and put it into the powder leaker, drain the vermicelli into the pot of boiling water and cook, and after the vermicelli floats up, the sedan chair mold is fished into the cold water to cool down.

Then, it is matured and dried in the shade for 8-12 hours or frozen, soaked, rubbed, drained, and packaged.

Steps to make handmade sweet potato flour.

Ingredients; One small bowl of sweet potato flour and two small bowls of water.

A small piece of lean meat with a small amount of chili pepper.

A small amount of chopped green onion 1Stir the sweet potato powder with water, pour it into a non-stick pan and cook slowly over low heat, without stirring, until it slowly becomes a solid stocking, cool and take it out and slice it.

2.The cold sweet potato flour is probably this color, and if the amount is too much, you can cut it in half.

3.Stir-fry the lean meat in a hot pan, add chili soy sauce and other ingredients, do whatever flavor you like, add water to make soup after frying the meat, add red chai Xun potato flour slices to boil soft, sprinkle with chopped green onions. If you have sauerkraut at home, it tastes good with a little sauerkraut!

Can be boiled out. When I was a child, my mother would use sweet potato flour to make something like jelly called crystal cake. When the water is boiling, pour the boiled sweet potato water into it, mix it while pouring, and when it becomes a paste, put it in a small basin, and put the basin of cold water like a sedan chair, put the small basin in the water (don't put the water into the small basin) and wait for it to be cold and it will be one piece at a time.

Then cut it into cubes or slices and put it in the white sugar water that has been soaked in advance and has cooled down. It's ready to eat.

But I personally think it's okay to put some sugar in the boiling water first.

As for the stupid dosage formula of the seeds, I can't tell.

Ingredients: 20g of sweet potato flour, 1 pork rib, 100g of fried tofu, appropriate amount of oil, appropriate amount of salt, appropriate amount of chopped green onion, steps. Step 11 of the sweet potato vermicelli tofu potSweet potato vermicelli is soaked in poor old water.

Step 22 of the sweet potato vermicelli tofu potDrain the false difference and cut the bone into segments.

Step 33 of the sweet potato vermicelli tofu potFried tofu cut into strips for Qingchun.

Step 44 of the practice of sweet potato vermicelli tofu potPut the ribs in a tagine pot, add an appropriate amount of cold water, bring to a boil and remove the floating residue.

Step 55 of the sweet potato vermicelli tofu potPour in the soaked vermicelli.

Step 66 of the practice of sweet potato vermicelli tofu potSpread the fried tofu on top.

Step 77 of the sweet potato vermicelli tofu potClose the lid.

Step 88 of the practice of sweet potato vermicelli tofu potBring to a boil over high heat, simmer over medium heat for 10 minutes, sprinkle with chopped green onions, add salt and serve.

Sweet potato rattan, chili, minced garlic, salt, cooking oil, cooking wine, chicken essence.

Method:1First, peel the sweet potato and break it into small pieces by hand. Wash it, let it go in the water for a while, and then remove it and put it in cold water. (If not put in cold water, the sweet potato vine will turn jet black, which will affect the appearance and appetite).

2.Finely chop the garlic and chop the peppers. First put it in oil and stir-fry it until fragrant, then add the sweet potato vines. The fire is hot, stir-fry quickly, add a little cooking wine and fry until cooked, and adjust the flavor with salt and chicken essence to get out of the pot.

Sweet potato flour is sold in cold water and soaked after soaking, for a long time, you can also use hot water to scald it slightly, soft enough to be cut with chopsticks, and then take it out to dry. Heat the oil pan, put the oil hand with the pin and fry the condiments, put the sweet potato powder, mix well, and add oil and salt to taste.

Sweet potato flour can be dissolved with a little cold boiled water first, and then stirred into a paste with hot boiled water to eat directly, as if it is a good luck to reduce the fire, and it can also fill the stomach. Dong Lao actually sweet potato flour spring tremor and eggs can not be mixed together, Xiangke food, Hunan people are bacon fried sweet potato cakes delicious, sweet potato flour pancakes and bacon fried and then garlic sprouts delicious.

Sweet potato flour and minced meat are delicious when made into a home-cooked liquid dish "Ants on the Tree", and it is also delicious to cook it with fat intestines; If you are not afraid of trouble, first spread out the sweet potato powder and sweet potato starch, then cut it into pieces or shreds, and make sweet potato powder and garlic seedlings into sweet potato powder and pork in the pot It is also delicious.

How to make hot and sour sweet potato powder? Put the sweet potato powder in the pot and cook it in the pan Sakurahashi, add the green onion, ginger and garlic, millet spicy with light soy sauce, dark soy sauce, vinegar and coriander, and stir well.

You can buy it, or have someone teach you ( you.

It turns out that the pure sweet potato Zhao clan is this way to roll.

Pure red branch beard finger hui potato vermicelli The base of the finished product is made of slamming blocks.

Handmade sweet potato cracked side flour with detailed numbers of practical potato source sections.

Prepare fresh sweet potatoes, peel and wash them, cut them into small pieces, and grind them into a pulp with a soymilk machine.

Please click Enter a description.

Add some water to the polished sweet potato pulp, filter it once with a cotton cloth, pack it in a container, and put it in the refrigerator for 1 day, and you can't shake it, because you have to settle the sweet potato flour.

Please click Enter a description.

After standing for 1 day, the sweet potato flour has precipitated, remove the upper layer of water, the lower layer is sweet potato flour, add a little water to the sweet potato flour and stir well, the water can not be too much, a little bit is good, stir into a paste. When stirring, you can add some starch that is usually used for stir-frying, and the sweet potato flour will taste better in this way.

Please click Enter a description.

Pour the stirred sweet potato flour into a flat-bottomed dish, a thin layer is fine, and then put it in a pot and steam it with cold water until the sweet potato flour becomes transparent, and it's done.

Please click Enter a description.

Please click Enter a description.

Take out the steamed sweet potato flour, soak it in cold water for five minutes, cut the cooled sweet potato flour into long strips, and the pure natural sweet potato flour is ready.

Please click Enter a description.

Ingredients: 200g sweet potato flour

2 eggs.

3 chives.

Table salt 5g1Put the sweet potato flour into a container, beat two eggs, pour in twice as much water as the flour, stir well with chopsticks, and the sweet potato flour, eggs, and water are completely fused together until they become a milky white paste.

2.Heat an iron pan, pour in 5 drops of cooking oil, then pour the paste into a frying pan and fry it into a yellow cake.

3.Pour out the fried cakes, add water to the pan and bring to a boil, cut the cooled cakes into strips wider than the noodles, put them in the pan and add the chives after 3 minutes.

Precautions. 1. Pour half as much water as powder.

2. Eat it hot, it is easy to form a paste if it is left for too long.

When I was a child, there was a shortage of food in the countryside, and every household was self-sufficient, and during the harvest season, the skillful peasant women were busy trying to find ways to preserve the food to cope with the shortage of green and yellow, and this sweet potato flour was one of them.

Sweet potato flour has a good taste and is conducive to storage, so we have to make a lot every year. There are many ways to eat sweet potato flour, my favorite is to fry it into cakes and soup, the taste is smooth and very strong, better than noodles, if you haven't tried it, you really want to try it.