The cool skin of potato starch, what can you eat of potato starch

How to make the cold potato skin:

1First wash and peel the potatoes, then rub the potatoes into mashed potatoes with a fine grawel.

2Crack the prepared eggs into the mashed potatoes, add 1 tablespoon of flour (don't put too much flour, so as not to make it without softness), add an appropriate amount of salt and peppercorn powder and stir until even.

3 Heat the oil in a pan, then put the mashed potatoes into the pan, make a thin layer with a flat spatula and flatten. After 6 minutes of searing, 6 minutes on the reverse side. Once out of the pan, cut into strips.

4Cut the leeks into foam, put a small amount of salt in a bowl, and boil them with hot oil.

5Put the cold potato skin into a bowl, put the boiled leeks (appropriate amount), put the vinegar and mix evenly. How is it not very simple.

How to save potatoes:

Potatoes can be stored in a cool place at about 5 degrees Celsius, never exposed to the sun, and there is no need to put them in the refrigerator, too high temperature will cause potatoes to sprout or rot, and potatoes at too low temperature are prone to frostbite and cannot be eaten.

Long-term storage can put potatoes with apples, because ripe apples release a plant hormone, ethylene, which promotes the ripening of plant fruits and the shedding of organs. When potatoes and apples are put together, the ethylene produced by apples inhibits the production of auxin by the cells in the eyes of potato sprouts, and if auxin does not accumulate in sufficient concentration, it will naturally not sprout, and ripe bananas should also have this effect.

After peeling, the potatoes are cut into small pieces and soaked in cold water for more than half an hour to dissolve the residual solanine in the water.

Ingredients. Ingredients.

Potato. 200g

Egg. 2 pcs.

Cucumber. 30g

Black fungus. 5G excipients. Oil.

Amount. Salt. Amount. Cooked sesame seeds.

Amount. Garlic.

Amount. Chili oil.

Amount. Soy sauce. Amount. Vinegar.

Amount. Sesame oil.

Amount. Dry starch.

Amount. Essence of chicken.

Amount. Steps.

1.Prepare the materials and soak the fungus in advance.

2.Cut the potatoes into small pieces.

3.Put the potato cubes in the machine, add an appropriate amount of water and beat into juice.

4.Strain the beaten potato juice to remove the residue and allow the juice to settle slowly.

5.At this time, beat the eggs, add a little dry starch and mix thoroughly.

6.Spread the egg mixture into egg skins.

7.Then shred the egg skin, cucumber and fungus and set aside.

8.Finely chop the garlic.

9.Add an appropriate amount of vinegar, soy sauce, sesame oil, chicken essence, a pinch of salt to the chopped garlic, and you can add some chili oil according to personal preference.

10.After 5 minutes of potato juice, pour out the water, leaving the sediment at the bottom, which is fresh potato starch.

11.Find a small basin with a flat bottom, pour in a little potato starch, add a little water to mix thoroughly, and then heat it through water, a little water can be used, as long as the amount of starch paste that can be spread on the bottom of the basin at a time, don't pour too much at once.

12.After seeing the starch paste condense into a white solid, add a little water to it and cook for another 10 seconds.

13.Then quickly put it in cold water.

14.Slowly take out the cool skin in the water, and the action will be slower and lighter.

15.Then cut the finished cold skin into thin strips.

16.Put the cold skin on top of the chopped ingredients, pour in the mixed garlic juice, and sprinkle with cooked sesame seeds.

Tips: Potatoes must be stored in a cool and ventilated place to maintain a certain temperature. Generally, the storage temperature is about 10 degrees Celsius, the temperature is high, the potatoes are easy to germinate, the temperature is too low, the potatoes are easy to freeze and turn black.

Liangfen is a kind of food, the main raw materials are jelly grass, rice and peas, with soy sauce, vinegar, chili oil to eat, cool and smooth, for the summer flavor food.

There are generally two ways to eat cold noodles, one is cold salad, and the other is fried noodles. Song Meng's "Tokyo Menghualu" said that Bianliang in the Northern Song Dynasty already had "fine rope cold powder".

How to make homemade jelly:

2.Take a large bowl and weigh out a portion of water (200 grams of water for 200 grams of powder) and pour the powder into the water.

3.Starch water is prepared.

4.Put the remaining 800 grams of water into a pot and bring to a boil, slowly pour in the starch water.

5.After stirring well, turn to medium heat and continue to cook for about 5 minutes, at this time the resistance of the slurry becomes larger, and at the same time it becomes transparent, and you can turn off the heat at this time.

6.After cooking, pour it into the brushed ** and let it cool, this solidification process is about 3 to 4 hours.

7.At this time, to make a cold sauce, first heat the rapeseed oil.

8.Put the hot oil in a waterless bowl and let it cool for a minute to add the chili flakes in three portions.

9.Adding it in portions will make the chili pepper taste more fragrant.

10.Finally, sprinkle in an appropriate amount of stir-fried white sesame seeds, and then add soy sauce, aged vinegar, and sugar on this basis.

11.When the jelly has cooled enough time, buckle it upside down, and the whole thing can fall off.

12.Scrape the jelly off with a spatula, or you can cut it directly into long strips or thick pieces with a knife.

13.At the bottom of the plate, put cucumber shreds and spread with jelly.

14.Spread with shredded cucumbers, minced garlic, chili rings and coriander.

15.Drizzle in the prepared sauce.

Ingredients: 100g potato starch, 500ml of cold boiled water

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of coriander, appropriate amount of green onion, appropriate amount of chicken essence, appropriate amount of steamed fish soy sauce, appropriate amount of vinegar.

Steps: 1. Prepare 100g of potato starch and 500ml of cold boiled water.

2. Pour the potato starch into the water and stir well.

3. Then pour the mixture into the pot and heat it over medium-low heat.

4. Then heat it to a viscous shape, turn off the heat, and continue to stir.

5. Then put it in a container and lay it flat.

6. Put in the refrigerator and refrigerate for 2 hours.

7. Then cut into pieces, add coriander, chopped green onion, steamed fish soy sauce, vinegar and chicken essence, and stir well.

It is necessary to accelerate the fermentation of potato starch with the right amount of water, and then slowly make it.

Ingredients that need to be prepared in advance include: 2000 grams of potato starch.

Here's how:

1. Prepare potato starch and stir it with water, not too thick, it is generally good.

2. Bring the water in the pot to a boil, put it on a plate, pour a large spoon of starch with a spoon, then cover it and wait for a minute.

3. Pour the cooked starch skin into a basin of cold water, take it out, put it and cut it.

4. Cut the cold skin and put it in a bowl, then put some cucumbers and shredded radish, and add seasonings, vinegar, light soy sauce, chili oil, salt, chicken essence, and sesame oil.

5. Stir well, and it's done.

Potato starch can be used to make cool skin. Liangpi, which originated from the food of Guanzhong region of Shaanxi, is the general name of rolling dough, dough changing hole loss skin, rice skin, and stuffed skin, which is popular in northern China, and is a rare natural green pollution-free food.

Potato, also known as ground egg, potato, etc., Solanaceae is an annual herbaceous plant of the family Solanaceae, the tuber can be edible, is the fourth most important food crop in the world, native to the Andes Mountains of South America, the main production countries are China, the United States, etc. China is the country with the largest total potato production in the world, and has higher economic and nutritional value than nuclear gods.