What is the traditional practice of handmade lotus root flour, and can I make it myself?

Rural traditional handmade lotus root powder, 100 kilograms of lotus root can only make 6 kilograms of lotus root powder, but the old man still insists.

With the development of society, many industries are now mechanized, mechanization can increase efficiency and save a lot of labor, greatly less manpower and production time, but in the countryside there are many old people still maintain the traditional craft of hand-made, this may be because I think that the things made by traditional technology are the best, and many foods made by machinery can not be compared, just from the taste can be seen, I don't know if you have found it, That is, the food that is made by hand is better than the food made by machinery.

<> rural sixtieth old man will begin to make this handmade food with his own hands every year in winter, When it comes to this kind of handmade food, many rural friends should know about it, that is, lotus root powder, as the name suggests, is related to lotus root, and people can buy a lot of instant lotus root powder in the market, but the taste of these instant lotus root powder is not as good as before, because these lotus root powder are made by machinery, I don't know if I cut corners or use other powders instead, However, the lotus root powder made by the old man has been recognized by many people, because it is genuine.

The two ends of the lotus root are cut off, and the lotus root with soil can be beaten into a pulp after the lotus root is cleaned with water, and these pulps are finally made into lotus root powder blocks after seven times of precipitation and filtration, so that the lotus root powder blocks have not been completely made, these lotus root powder pieces need to be cut into thin lotus root powder tablets, and the lotus root powder tablets are also technical work, to ensure that the thickness of each piece is uniform, so that the best lotus root powder can be made, and the lotus root powder tablets are washed with boiling water after drying. I don't know if you have ever eaten lotus root flour with very high nutritional value, and it is also made by traditional hand.

The local people show the process of lotus root flour to the fullest, and the fresh lotus root is carefully made by washing, grinding, filtering, lakeing, and drying. The so-called lotus root flour is delicious, pure lotus root flour is difficult to buy, and the handmade pure lotus root flour made by local people has no production license because there is no way to settle in supermarkets and ** networks.

Second, the washed lotus root is shredded or diced and put into a wall breaker. Third, filter the lotus root paste obtained by juicing, and pay attention to filter it many times. Fifth, let the filtered juice settle for a long time.

Set six, pour out the water above after precipitation, and get the lotus root powder precipitated below to dry.

The traditional method is to grind the lotus root, wrap it with gauze to squeeze out the water, and after the water settles for a day, the bottom lotus root powder is dried and done, and you can do it yourself, but the process is more cumbersome

You can do it yourself. After peeling and foaming the lotus root bought, it is then precipitated, and the sediment is lotus root powder, which is dried in the sun!

Able to do it yourself. Peel and grind the fresh lotus root, add water to clarify, leave the white starch at the bottom and dry it after steaming, that is, lotus root powder, add cool white boil to melt, and then add boiling water and stir into lotus root powder.

Use the ground lotus root (there is also pond lotus root), dig it up, wash it, and remove the tip of the lotus root. Cut into slices, crush, wash the broken lotus root in the tap water in a fine net, make lotus root alkali, put it into the barrel to precipitate, drain the water, take out the wet lotus root powder at the bottom of the bucket into flakes, dry it, and then twist it into lotus root powder. Traditional Practice:

1.Pulping: Clean the fresh lotus root, remove the lotus root, place it in a paddle mill or stone mortar and mash it, and then add water and grind it into a lotus root pulp with an electric stone mill.

2.Washing pulp: Put the lotus root pulp in a cloth bag, put a cylinder or basin under the bag, clean it in the bag with clean water, and stir the lotus root residue in the bag while flushing until the water is filtered out.

3.Bleaching: Rinse the washed lotus pulp with water for 1 to 2 days, stirring once a day.

After the response, remove the fine lotus root residue floating on the surface of the lake, and remove the bottom layer of fine sand, and then put the slurry inside into another vessel, dilute it with water and precipitate. This is done 1 to 2 times until the lotus root powder is milky white.

4.Drain and bake: After soaking and washing, the precipitated lotus root powder is packed in a clean cloth bag, and then hung up with a rope, which can be controlled and dried for about half a day (you can also put the washed cloth bag containing grass ash into it to absorb the water).

After the moisture is dried, the lotus root flour is removed, torn into about 500 grams of dough, dried for about 1 hour, and then cut the dough into slices with a knife; Dry or dry again to form lotus root powder. Generally, the powder yield is about 10%.

When making lotus root powder, it is necessary to pay attention to the fact that it is advisable to take the new old lotus root, and the denser the lotus root pulp is grinded, the higher the powder, because the finer the grinding, the higher the powder yield.

Intelligent processing technology of lotus root flour:

Production and processing of lotus root - cleaning - crushing - sand removal and purification treatment - concentration special - dedrying - drying - packaging - finished products.

Selection of raw materials: In order to ensure the powder yield and ensure the quality of starch, the raw materials used in production and processing should be neat in appearance, uniform in size, normal in color, smooth and clean on the personal surface, and fresh and perfect lotus root without significant defects as raw materials.

Cleaning: The significance of cleaning is mainly to better remove the fine sand on the surface of the raw materials, which is an important section length in the production and processing of lotus root flour, which is related to the content and taste of lotus root flour.

Crushing and Worrying: The goal of crushing is to destroy the organizational structure of the object, so that the fine starch particles can be smoothly disintegrated and extracted from the lotus root. Starch acquisition, also known as slurry separation or separation, is an important link in starch production and processing, which immediately endangers the starch acquisition rate and starch quality.

Goodway Potato Industry chooses the processing technology of crushing, sufficient rinsing, non-pressure water treatment process, and multi-stage circulation system of extrusion, which can obtain starch with a small driving force and convenient whole process.

Clean the lotus root, cut it into small pieces, put it in the machine to break it, filter it into gauze, precipitate it for 5 hours, and then dry it, and then dry it, and then put the powder in it when you drink it, wash it with cold water, and then quickly pour hot water and stir it constantly.

It needs to be bleached, beaten, drained, cleaned, filtered, and the small particles in it are mashed, and the production method is more complicated.

Peel the lotus root, wash it and cut it into small pieces. Put lotus root blocks into the wall breaker, add water, and beat into lotus root puree. Filter the lotus root mud into a container, settle for more than 10 hours, pour off the water on it, and put the lotus root powder into a sand cloth to hang and dry. Take it out, cut it into thin slices and dry it, and press it into a powder.

To choose fresh lotus roots, and to remove both ends of the lotus roots, filter them with a strainer, and wash them, pay attention to the practices and steps.

1. Prepare 10-30 kg of fresh lotus root.

2. Wash the lotus root with water and peel it.

3. After all the skin is removed, cut it longitudinally with a knife, check whether there is any silt in the lotus root, soak the cut lotus root in clean water to prevent oxidation and blackening, 4. At the same time, brush the inside of the lotus root with a brush, wash it with water again, and then cut the lotus root into small cubes, and soak it in clean water after the same cut.

5. Drain the water and put it in a food processor, add an appropriate amount of water, and then beat it into lotus root pulp.

6. Prepare a filter bag or filter gauze to filter the lotus root pulp, 7. Filter the lotus root residue of the blind silver old man and put it in clean water and then clean it, filter it again, and clean the lotus root powder, so that it will not be wasted.

8. After all the filters are completed, let them stand for 5-6 hours and wait for the lotus root powder to settle down.

After an hour, discard the water on top, leaving the precipitated lotus root powder.

10. Then dilute with water until the water becomes pleased, so that the lotus root powder will be clear and translucent.

11. After all the lotus root powder has precipitated, we pour out the water.

12. Use a shovel to grind and shovel up the lotus root powder, break up the lotus root powder and spread it flat, put it in the sun for two days, dry it thoroughly and pack it in a glass bottle, seal it and put it for several months.

Here's how:1. Wash the fresh lotus root, peel and cut it into small pieces, use a juicer to beat the lotus root into lotus root puree, add water and stir it into gauze and filter.

2. Put the lotus root residue into clean water and stir, pour it into gauze and filter it again to filter out the starch-rich suspension of the reed segment.

3. When the starch-rich suspension is placed in the shade to precipitate the two small holes, pour out the water on the top, leaving the starch at the bottom.

4. Put the starch left at the bottom into a container, expose it to the sun, and after drying, it will be lotus root powder.

Ingredients: lotus root, sugar, water.

Step 1: Choose fresh lotus roots, we must choose fresh lotus roots with soil on the surface when buying lotus roots. Such lotus roots are generally just dug up, so there is a lot of silt on them, and try to choose 7-hole powder roots, which will contain more starch.

Step 2: Wash the lotus root you bought, peel and cut it into slices, you don't need to soak it in water, the more starch the better. Then put the lotus root slices into the juicer, add a small amount of water, look at the juice pressing button, and stir into a sticky paste.

Then filter the viscous lotus root paste, filter out the residue inside, put the remaining lotus root paste into a plate, add water, stir well, and let it stand for two hours.

Step 3: After two hours, the starch precipitated at the bottom is lotus root powder, and then filter out the water on it, pour the sediment into the wok without adding oil, keep stir-frying, after the water is fried, it will become a relatively dry powdered lotus root powder, and then add a small amount of white sugar, stir evenly and put it into a clean glass jar sealed with plastic wrap, then tighten the lid, put it in the refrigerator and refrigerate, it will not be bad for a year, take it as you eat, cook it or eat it with hot water.

Material. A piece of fresh lotus root and an appropriate amount of sugar.

Method. 1. Wash the fresh lotus root, peel it, cut it into small cubes, put it in a bowl, add water and soak it for 1 hour;

2. Put the lotus root and the water in the lotus root into a blender and crush it;

3. Pour the beaten lotus root juice into a small pot, and keep the lotus root residue to make lotus root cakes to eat;

4. Add some water to the beaten lotus root juice and cook over low heat until translucent, stirring constantly during the period to prevent the pot from sticking;

5. Add an appropriate amount of sugar to the boiled lotus root flour and you can eat.

Tips. 1. There are two kinds of lotus root, one is crispy and suitable for stir-frying. A type of noodle with a texture, suitable for steaming or making soup.

2. If the beaten lotus root juice can be filtered with gauze, the cooked lotus root powder can be as clear as the one bought outside.

3. The lotus root flour made by yourself has a fragrant taste that the lotus root flour you bought cannot compare, and it is natural and healthy, suitable for the elderly, children and people with weak spleen and stomach. If there are people in the family who need to have surgery and need to exhaust lotus root powder, this method is an option.

Family members like to drink lotus root powder, but the commercially available lotus root powder additives have too much flavor and are not good for the body when consumed for a long time. The lotus root flour that you grind yourself is healthy and natural, and you can feel at ease no matter how much you drink every day. The steps are as follows: 1, the lotus root is washed in black skin, 2, cut into small pieces and soaked in a basin of clear water, soak out the starch, 3, put it into a food processor and beat the soaked water into a pulp, 4, find a larger container (basin, bucket) on top of the water filter frame and spread fine gauze, 5, put the ground slurry on the gauze and rinse it with water continuously, 6, until the water under the lotus root residue becomes clear, 7, wash a large pot of lotus root powder water and begin to precipitate, 8, wash out the lotus root residue, can be made lotus root cake, 9, after several hours of precipitation, pour the water clean, The remaining white is lotus root powder, 10. Dry the lotus root powder.

1.Peel and cut the lotus root into pieces, beat it into a lotus root puree, and strain it with gauze. 2.

Strain the starch-rich suspension with gauze. 3.The starch-rich suspension is precipitated and the water on top is discarded.

4.Leave the starch in the sun and dry.

Wash and break the lotus root, brew it with water, and air dry the starch after precipitation.

1. Ingredients: 7 pounds of lotus root, appropriate amount of water.

2. First of all, choose the old lotus root that is stout, noisy and dark, small and powdery, and has a high powder yield due to starch.

3. Prepare water in the container, peel and slice the lotus root or soak it in pieces to prevent oxidation and discoloration. Add lotus root slices and water to the water in the rice slices to make a lotus root pulp.

4. Prepare water in the container, peel and slice the lotus root or soak it in pieces to prevent oxidation and discoloration. Add lotus root slices and water to the water in the rice slices to make a lotus root pulp.

5. Skim off the surface water and leave the precipitated bottom starch. Transfer to a large baking tray or other drying container. A thin layer is laid out, the larger the area, the better, and it dries quickly. If there is a lot of moisture on the surface, you can use kitchen paper or paper towels to gently absorb the moisture.

6. In the oven baking hot air mode, open the oven door slightly and bake at the lowest temperature. The temperature in the oven is about 35 degrees Celsius.

7. Bake dry and crush, let it dry at room temperature or bake until there is no moisture.

8. Finally, grind it into powder with a stone scoop.

How to make lotus root flour:

1. Prepare fresh lotus roots, don't choose two ends of lotus roots, don't choose mud eyes.

2. Cut the lotus root into pieces, add water, and beat the lotus root puree with a wall breaker or a cooking machine.

3. Pour the lotus root puree into a piece of gauze and squeeze out the juice. Then put the lotus root residue into clean water and continue to scrub, scrub repeatedly, and wash out all the starch in the lotus root residue.

4. Put the filtered lotus root starch water aside to precipitate for an hour, and precipitate for a while if you do more.

5. Pour away the precipitated water, leaving the lotus root powder.

6. Pour the lotus root powder on a plate and dry it in the sun, or pour it on baking paper and put it in the oven to dry at low temperature.

7. The sun-dried lotus root powder is clumped, and the color is a little gray. It can be poured into a plastic bag and rolled with a rolling pin.

8. Take some lotus root flour and stir well with cool boiled water. Remember, never pour boiling water directly when brewing lotus root powder, otherwise it will clump.