How to make potato flour? How is potato flour made?

How do you make potato flour in a casserole? After the potato flour is cooked, remove it, add the stock, salt monosodium glutamate, chicken essence, oyster sauce hot pot base to the casserole, and add your favorite vegetables to stew.

How do you make potato flour in a casserole? The bottom of the casserole is covered with bean sprouts, shredded tofu and kelp, prawns, ham, quail eggs, greens, a little water, minced garlic and dried chilies.

Potato flour is a well-known traditional snack. It originated in the court of the Ming Dynasty and was introduced to the people after the death of the Ming Dynasty. Because of its unique taste, it has won praise from the world, and has been passed down to this day and has become a famous food of the Chinese generation.

The method of spicy potato flour is delicately kneaded, spicy and delicious, more fragrant than meat, and refreshing.

It's similar to the hot and sour noodles.

Gourmet recipe for potato flour.

The potato flour did this, and everyone who saw it cried greedily.

Here's how to make it:

Ingredients to prepare:

1. Preparation: appropriate amount of broth, baby greens, kelp shreds, mushrooms, shiitake mushrooms, tofu skin, coriander, vegetarian balls, etc.

2. Zuo Wei quietly ingredients: salt, chicken essence, monosodium glutamate, chili pepper.

Steps: Book here.

1. Wash the Zhoushan Xun casserole, put an appropriate amount of various dishes in the casserole, put the vegetables into the casserole, and then put in an appropriate amount of potato flour. How much potato flour to put in depends on the size of the casserole you use, it must be moderate, otherwise, when the casserole is heated, the soup is boiled, and the potato flour is floating on the surface, and there is too much potato flour and it will overflow out of the pot.

2. After putting the vegetables and potato flour into the casserole, add an appropriate amount of salt, chicken essence, monosodium glutamate, chili pepper and other condiments.

3. Add an appropriate amount of stock to the casserole. Note that the soup stock should not be added too much, preferably one centimeter below the mouth of the casserole. Add too much, and when the casserole is heated, the stock will overflow as the temperature rises. Add the amount of broth, and you have to control it yourself.

4. Put the casserole after adding the stock to the fire, and pay attention to observe that when a lot of bubbling around the casserole begins, you can turn off the heat and serve the pot, don't wait until the stock is completely boiling. Because the casserole is heat-concentrating, when the stock in the casserole is not completely boiled, serve the pot, and when it is served, use the residual heat on the casserole to just bring the stock to a complete boil. If you wait for the stock in the casserole to boil completely before serving the casserole, the stock in the casserole and the potato flour floating on top will overflow.

5. On the top of the casserole, sprinkle some coriander, and then put in a few vegetarian balls, and this spicy potato flour is ready.

1. First of all, peel and wash the potatoes for later use.

2. Fill half a basin of water in a basin, rub the potatoes into shredded potatoes with a rubber, and soak them in the basin.

3. Then rub the shredded potatoes repeatedly with your hands to wash out the starch inside until the pants become turbid.

4. Scoop up the shredded potatoes and let the water in the basin settle on its own until the water becomes clear.

5. Then slowly pour out the water, and the remaining starch in the basin will dry naturally and turn into a white powder.

6. At this time, use a spoon to grind the powder into noodles, and the potato flour is ready!

Homemade potato flour needs to be mixed with starch and water in a ratio of 1:10, and then kneaded like dough and laughed into a ball, and pressed through a vermicelli sieve.

1. Add water to the potato starch and stir well, with a ratio of water to starch 10:1

2. Pour the starch water into the pot, add a little edible salt, stir well, and then heat it to make a sauce for later use.

3. Find an empty basin and add potato starch, then pour on the sauce that is carefully disadvantaged, and form a dough like noodles.

4. Knead the mixed dough smoothly and knead it into the same size.

5. Find a vermicelli mold, stuff the powder into the mold with hot water, tighten the lid, add water to the pot and boil, then start to press the vermicelli, screw down the screws on the mold, and squeeze out the vermicelli.

6. The pressed vermicelli pot is boiled for about a minute, and the vermicelli can be pressed into wide, thin, and nine pages, and you can choose according to your own rental requirements.

Notes:

1. Be careful not to make the fire too big, and keep stirring to prevent the pot from sticking.

2. There is no vermicelli mold and it can be rolled into hand-rolled powder.

The process of making potato flour is as follows:

1. Wash 10 catties of fresh potatoes with water, peel them and soak them in water to avoid oxidation and blackening.

2. Then prepare a silk grater, rub all the potatoes into fine mashed potatoes, and you can also directly slice and add water to beat the wall breaker at home, which is easier and more trouble-free.

3. After wiping it all, you can do it like this, scrub it repeatedly to wash out the starch inside, then pour it out and filter it again, wrap the residue with gauze, and add water to rub and clean it repeatedly until the starch can't be washed out. The washed starch water settles overnight, and the next day the water and starch are completely layered.

4. Pour out the water on the top directly, the white one below is the potato starch, scoop it out and dry it directly under the sun, one or two suns in the sun is enough.

5. After it is completely dried, it is poured into the wall breaker and beaten into a delicate powder, which is the potato starch we usually buy outside.

6. We then use it to make handmade potato flour, add 100 grams of potato starch, 2 grams of salt, 180 grams of cold water to the bowl, stir well, then pour 600 grams of boiling water, continue to stir evenly mature potato, and then add 1100 grams of potato starch in batches.

If you feel that it is not good to knead too much, add a little dry powder many times, mix well, knead the dough with your hands, and knead it into a smooth, delicate and soft dough, which is malleable.

7. Divide into small portions and put them into the noodle machine.

8. Then prepare hot water at the same time, do not boil, boil until slightly boiling, and then put the vermicelli pressed out by the machine directly into the pot to boil.

9. Cook on medium-low heat until the noodles are set, then turn on high heat and boil and cook, and quickly take them out and put them in cold water to cool down after all of them float up, and our potato flour is ready.

10. Strong and smooth, it won't be rotten at all. If you can't finish it, you can put it in a bag and vacuum store it, and cook it at any time when you want to eat it, exactly like the potato flour sold outside.

Here's how to make homemade potato flour:1. Add oil to the pot and stir-fry the green onion, garlic and peppercorns until fragrant. 2. Add the prepared enoki mushrooms, rape, bean sprouts, potato chips, stir-fry, add water and salt.

3. After the water is boiled, add the bought potato flour, soak it in cold water in advance, add the powder and boil for 3 minutes on high heat to get out of the pot, drip in a little vinegar, if you like to eat spicy, you can fry some chili oil and put it in.

4. Season according to your preference, sprinkle with a little coriander, and serve.

Potato flour and cabbage are stewed and eaten deliciously, and the method is as follows:1. Put the potato flour into the pot and cook for about 2 minutes.

2. Heat oil in a pot, pour in the cabbage, and fry until the cabbage is raw.

3. Add fried tofu, meatball slices, and clam meat.

4. Stir-fry well. <>

5. Pour in the potato flour again.

6. Finally, release the soy sauce, dark soy sauce, chicken essence and balsamic vinegar and stir-fry again.

7. Serve it and eat!

How to make potato flour by hand.

Many friends love to eat potato flour, but they feel that the potato flour they bought tastes bad, and there are additives, so they want to make potato flour by themselves, and the following is the production process of handmade potato flour:

1. Prepare raw materials: potatoes, water, salt, eggs.

2. Peel the potatoes, put water in the basin, rub the potatoes into shreds, soak the shredded potatoes in water for an hour, and then start to scrub them into mashed potatoes repeatedly by hand, then filter them out, and wash them in clean water again, so that they are washed three or four times.

3. Filter out the starch water, precipitate in the basin for more than 2 hours, pour out the water on the surface, and the rest is potato starch and dry it.

4. Put 50 grams of potato starch in the basin, add 30 grams of water, stir well, add 100 grams of boiling water, stir into a translucent shape, then pour in 200 grams of potato starch, add 2 grams of salt, an egg white, and continue to stir evenly.

5. Prepare a clean fresh-keeping bag, pour the stirred potato starch paste into the fresh-keeping bag, boil a pot of boiling water in the pot, after the water boils, cut a small opening at the bottom of the fresh-keeping bag, and squeeze the potato starch paste into the pot.

6. After the potato flour is cooked, it will float on the surface of the water, at this time, take it out, quickly pass the cold water, and the handmade potato flour will be ready, you can eat it directly, and put it in the refrigerator if you can't finish it.

First of all, you need to prepare one kilogram of starch and one kilogram of water (because the dryness, wetness and water absorption of starch are different), of course, potato dry starch! What's wrong with that? No potato starch! It's okay to be starch, but the color and taste will be different

Ingredients first: according to 1 kg of potato starch, add kilograms of water. First take a kilogram of starch and put it into a basin, then add 70% warm water (warm water is about 30 degrees) to make a thin slurry (note that it is a pulp, not soup), and then pour boiling water into the basin from the middle, and quickly stir it with a wooden stick in a clockwise direction until it is stirred into a large sticky dough.

Follow up and do the following work, don't wait for the root to cool down, after cooling, he will become a cold powder! ～

Then starch and noodles: according to the ratio of 1 kg of starch and a little alum (the purpose of adding alum is to look better in color and smoother in fresh powder, you can not add it, remember to add a little bit, it will affect the taste), grind the alum into noodles and put them into a basin, and then pour in the beaten starch, stir evenly, so that the water content of the noodles is between 30 and 40.

Boiling water pressurized drain: first add water to the pot until boiling, then put the mixed noodles in the family noodle homemade and then rotate the pressurized drain into the boiling water pot, the pot water is controlled at the degree of slight opening, and immediately remove it after it is slightly cooked. It can be made into three fresh, spicy, smooth and refreshing, soft and trembling.

It is best to use a blender and powder. The excessive use of alum (potassium aluminum sulfate, ammonium aluminum sulfate, etc.) and phosphate in the processing and production of starch products such as vermicelli, vermicelli, and flour skin is a crime that violates the Food Safety Law! Alum vermicelli is the inevitable trend of the vermicelli industry in the future, the next step is to put aside the alum thinking, can not use phosphate, under the premise of legality, change the production process, compared with the use of QS certificate food additives to produce higher quality products!

At present, only Tianxi company produced the gluten power source is the only compound food additives that can replace alum to make vermicelli vermicelli powder, gluten power source is approved by the Shandong Provincial Bureau of Quality and Technical Supervision, the General Administration of Quality Supervision, Inspection and Quarantine issued the "National Industrial Product Production License" also known as QS certificate, safe and legal, not exceeding, not exceeding the range, and the reinforcement is good for cooking.

Just use an ordinary dough mixer First weigh the noodles and pour them into the dough mixer, and then yawn, and you don't need to stir when you yawn. Then pour the owe into the dough mixer and the noodles will do. If you don't know it, you can contact me.

Hehe, yes, potato flour belongs to the snack technology is a type, a layer of window paper, it is very simple to pierce it.

Hello, do you open a potato flour shop You are opening it in ** I'm from Heilongjiang I also want to open one recently But there are a lot of potato flour franchises I don't know where to go to learn for fear of being deceived Can you help me Thank you