How to make powder, how to make powder, how to make and how to make it

Teach you how to make it smooth and smooth.

Nutritional analysis of hot and sour noodles: The main nutrients of hot and sour noodles are carbohydrates, and also contain a small amount of protein, vitamins and minerals, which have the characteristics of soft and tender, chewy taste and so on.

The making of the pink skin:

Ingredients: mung bean starch + potato starch (1:1), water, salt.

You can use mung bean starch all with it. I haven't tried all of them with potato starch.

Add 1/2 teaspoon of salt to 1 part starch, 4 parts or 5 parts water, and stir well to form a slurry.

Add water to the wok, it is best to keep the water in the pot slightly open during the whole process of making the flour, and cold water can be added appropriately when the water is boiling.

Put a small amount of slurry water into the rotor, then sit on the water surface of the pot, turn forward and reverse a few times, so that the slurry in the spin is evenly paved.

When the slurry condenses into white when heated, the rotor tilts. Pour the water in the pot into the rotator, then you can see the powder skin gradually turn from white to transparent, pour out the water, and wait for 1 minute to take out the cooked powder. Put it in a cold basin, remove it after cooling, lay it flat and stack it well, and control the moisture.

The key to making powder skin is the time when water is injected into the rotor, too early, the powder skin has not yet formed, and too late the powder skin will crack. My experience is to wait for the slurry in the rotor to gradually turn white, and when there is no water, then inject hot water.

Assad Safaga starved France.

Materials: sweet potato starch, mung bean starch, potato starch, broad bean starch and other handmade methods.

1.Paste: take the moisture content of about 45 50% of the tide starch, slowly participate in it with cold water about times the amount of powder, and stir it continuously with a wooden stick to participate in three thousandths of the alum in the tide starch.

Alum can increase the resistance and elasticity of the powder, and also has antiseptic and hydrophobic effects, so that the product is not easy to absorb moisture and moisture.

2.Molding. Use a powder spoon to take a small amount of flour paste and put it into a rotating plate, which is made of copper or white iron sheet, with a diameter of about 20 cm and a shallow dish with a slight convex bottom.

After the paste is involved, the plate is floated into the boiling water in the pot, and rotated by hand, so that the effect of centrifugal force on the powder paste is evenly spread from the base of the plate to the neighborhood, and it is heated together and gelatinized according to the shape and size of the bottom of the rotating plate. When there are no white spots at the base, the side plate is out, placed in clean water, and then the formed powder skin is taken out and cooled in clean water after cooling. During the forming operation, the paste in the mixing tank needs to be stirred from time to time to make it indifferent and even.

3.Spread to dry. Soaking the gouache skin in the acid slurry used to make starch for 3 5 minutes can remove some pigments and surface stickiness, and can increase the luster.

If possible, you can also smoke it with sulfur, so that the effect of mildew, bleaching and mothproofing will be very good. After soaking the pulp or fumigated sulfur, the gouache skin is spread on a bamboo curtain scattered with clean straw to dry, and turned over once to make both sides monotonous and uniform. When it is dried to a moisture content of 16 to 17%, it can be stored or packaged for sale.

Raw material preparation: potato starch, vegetable oil, salt, water.

1. Soak the potato starch in water, and the water can be 3 mm higher than the starch when the starch is settled.

2. Add an appropriate amount of edible salt and stir well with a spoon.

3. Apply some vegetable oil to the bottom of the fan (the fan can also be replaced by a baking sheet) to prevent the cold skin from sticking to the fan. Add water to the pot, put the fan in the pot and wait for the water to boil.

4. Put the stirred starch slurry into the powder fan and flatten it, the amount of the slurry should be mastered, and the thickness of the slurry should be even, so that it can cover the basin, but it should not be too thick (about 3 mm).

5. After the slurry has solidified slightly, sink the powder fan into the bottom of the pot and cook for a while. In this way, the powder skin can be thoroughly cooked, and it is also convenient to stare at the state of demolding.

6. Put the boiled noodles in cold boiled water, and after a little cold water, the noodles are done, and then cut them and mix them with cold vegetables.

Method 1

1 Bought three pieces of powder.

2 shallots.

3 Cut the green onion into sections.

4 Cut the dough into cubes.

5 Heat the pan with peanut oil.

6 Add chopped green onion and stir-fry.

7 Put the dough in the pan and stir-fry.

8 Pour in less than soy sauce, add salt and chicken essence and continue to stir-fry.

9 It doesn't take too long to fry the noodles in three minutes.

10 This is our lunch, it's very smooth, it's delicious.

Practice 2

1.Choose authentic sweet potato powder skin, soak it in cold water for 24 hours in advance, if the time is not enough, it will not only affect the taste but also be easy to break.

2.This flavor of the noodles requires rapid cooking So it is necessary to mix the sauce in advance, add two spoons of sugar, a quarter spoon of chicken essence, five spoons of cooking wine, a spoonful of half light soy sauce, and half a spoon of dark soy sauce, of which the ratio of cooking wine, vinegar and sugar is 5:3:2.

3.Put the soaked powder skin into the boiling water in the pot and blanch the water, and you can remove the water control when it becomes transparent, without waiting for the pot to boil, otherwise the powder skin will be easy to break after boiling.

4.Put oil in the pan, add the pork belly and stir-fry the oil, add the chili peppers, green onions, and garlic slices to stir until fragrant, cook in the sauce, and stir-fry over high heat.

5.After the juice is naturally juiced, put in the flour skin and stir-fry evenly, and then put in the coriander section, because the vinegar added before has volatilized some, so add a little old vinegar before going out of the pot, put a small amount of pepper oil to increase the fragrance, and stir-fry evenly.

How to make your own flour:

1.Sweet potato flour set aside.

2.Pour the red powder into a basin and soak it with water.

3.After half an hour, stir well, add an appropriate amount of water, stir to the appropriate concentration, and add a little vegetable oil to stir well.

4.Add water to the pot and bring to a boil, scoop the prepared slurry into the steaming tray, turn evenly, and put it into the pot.

5.After the batter in the steaming tray solidifies, the steaming tray is pushed into the water for lead cultivation, and the pot is rolled up and the powder skin changes color and bubbles.

6.Remove the steaming tray from the pot and place it in a basin with cold water to cool.

7.Cool and remove.

Tips for making homemade flour:

1. The concentration of the pulp should be mastered, not too thin, but not too thick, a bowl of flour, about two small bowls of water, this ratio has not been accurately calculated, all based on experience. After the slurry is adjusted, a few drops of vegetable oil are added so that the powder skin can be removed well after steaming, because the tool is not non-stick.

2. Scoop the pulp to the steaming tray and turn it evenly and put it on the water surface in the pot This step is very critical, first, the pulp on the steaming tray can not be too much and not too little, even this steaming tray scooped two spoonfuls; Then the slurry in the steaming tray will flow after being put into the water surface, so it is best to hold the edge of the steaming tray with your hand to stabilize it to ensure that the slurry in the steaming tray is even, otherwise it may be half thick and half thin, or thick in the middle and thin around.

3. Because the flour is very easy to precipitate, the slurry in the pot must be stirred evenly every time the slurry is scooped, and then scooped into the steaming tray.

The method of making smooth noodles is so simple, learn a few simple steps, and you can make it at home.

One level bowl of starch. One level bowl of water. Soak the day before and stir well.

Add less alum the size of 2 fingernails (which needs to be melted), add the same amount of alkali and salt, and stir well to melt everything. On the second day, boil the water, and pour some cold water in the pot when the water boils. Don't let the water get too hot.

Use a small pot that is preferably aluminum. Pour in the starch that you stirred yesterday and shake well in the pan. The starch juice solidifies as it shakes.

When it has just solidified and there is no soup left, put the small basin into the water. Cook the powder skin thoroughly. Remove it and put it in cool water in a small basin.

When it cools, separate the powder skin from the basin by hand.

Typing hard plus points!!

It's still a hot dish It's still delicious Introduce a I will do haha That is, cut the noodles into strips and then prepare some pork Cut it into minced meat Let the minced meat go through the oil first, then put down the flour skin, fry it quickly, add water, then add an appropriate amount of soy sauce, and then simmer for a few minutes, when you get out of the pot, put some minced green onions, a very ordinary dish to try.

Supplement: Look at the shape of the flour skin, some are dry flour skin, some are wet powder skin, dry powder skin is the market has been cut into strips for you, wet powder skin is sprinkled one by one You just stack them layer by layer, and then cut them into thin strips with a knife, the general strips are on the line, and then according to the above cooking method, the powder skin is very tender when it is raw When it is cooked, it is very fine, how? There's no way to take the powder skin, hehe.

Then add sprinkle: a good flour skin is made of high-quality potatoes or sweet potatoes and other high-quality starch, the general dry flour skin is slippery after soaking in water, will not be sticky When I was a child, the elders in the family also did it So you say if the water bubbles are also mushy It is not made of high-quality starch But it is too hard The water can't be soaked then it is a big trouble A small powder skin gives you a headache Oh hehe Use cold water when soaking Remember that a good powder skin is slippery after soaking in water Not sticky.

If you don't understand, ask again.

Excuse me! What is the ratio of starch to water?

The flour skin processed by using sweet potato starch as raw material is white in color, good transparency, strong toughness, solvent resistance, not easy to break, and smooth in taste. Its drying and processing technology is simple, does not require special mechanical equipment, and is more suitable for small batch production in a one-family workshop. The specific drying method is as follows:

1. Raw material selection To process sweet potato starch from sweet potato peeling, advanced sweet potato processing machinery and equipment should be selected, and the fine white potato fine starch with white color, no impurities and no mildew should be filtered and processed by 100 mesh nylon screen. If the raw materials are not selected well, it will directly affect the quality of the powder skin.

Second, choose a good rotor The main equipment for drying powder skin is the powder skin rotator. At present, there are different models and types of pink skin rotors on the market, and the ones that are easy to transfer heat, smooth surface and inside should be selected when purchasing, and are durable and easy to operate. At present, the most suitable is a basin rotor made of centimeter-thick brass plate or copper plate, which can also be made of aluminum plate, with a diameter of 45 cm at the top mouth, 38 cm at the bottom and 8 cm high.

3. Starch filtration The day before drying the powder skin, the granular white potato starch should be put into the tank, diluted with water, and filtered with a 120-mesh nylon screen to filter out the impurities. Then soak in a large vat for 10 to 12 hours to completely soften the granules in the starch for processing the next day.

Fourth, the ingredients are thickened Take 50 kg of starch processed powder skin as an example. Crush 150 grams of alum into powder, put it in a basin, add 500 grams of warm boiled water to dissolve the alum, then add 500 grams of starch and 5 kg of warm boiled water and stir it well, and mix it into a thin milk paste. Pour the mixture into the starch that has been diluted and soaked the day before and stir well.

Don't add too little or too much alum, too little drying out of the powder skin lacks toughness and elasticity, and it doesn't taste strong; Too much will cause the powder skin to be crisp and easy to break, which is not conducive to packaging, storage and transportation.

Fifth, drying and processing to dry the powder skin to choose continuous weather with good weather and sufficient sunlight. First of all, when the water in the pot is boiled until it seems to be open, put the flour skin spinner in, make it float on the water surface, blanch for 1 minute, scoop a spoonful of stirred starch milk with a small spoon that can make about 50 100 grams of dry powder skin, pour it into the spindle, and then turn the rotor forward or reverse it by hand to make the starch milk evenly spread in the rotor without leaving cracks and leaks. When the starch milk is heated from white to gray-white translucent, take out the rotor and put it in a basin of cold water to cool, and take it out after the starch milk is completely cool, and put it on a powder curtain made of straw.

Sixth, drying packaging will be spread on the curtain of the powder skin in a ventilated place to dry for 2 3 hours, when the powder skin is dry, take it off from the curtain one by one, every 10 or every 20 stacked together, put it on the curtain again, place a heavy object on it to flatten the powder, and finally bundle or bag the powder skin for storage.

The production formula, process, method and technology of real alum-free phosphate-free powder skin (facelifting):

Recipe: 80 kg of sweet potato starch (or potato starch, mung bean starch), 20 kg of tapioca starch, gluten power source kg, 50-60 kg of warm water, 40-50 kg of salt.

Craft: 1Add 80 kg of potato starch, 20 kg of tapioca starch, and gluten power source kg to dry mix evenly, then add 50-60 kg of warm water 40-50 kg, and stir the salt into a paste. Keep warm and stand still for 20-30 minutes.

2.Add water to the pot and bring to a boil, it is best to keep the water in the pot slightly open during the whole process of making the flour skin, and cold water can be added appropriately when the water is boiling. 3.

Rub a little salad oil on a steaming tray (rotator) and blanch in a pot of boiling water. Take out the hot rotor and add the starch paste, then sit on the water surface in the pot, turn forward and reverse a few times, so that the slurry water in the rotor is evenly paved.

4.When the starch paste is condensed into white when heated, the rotor tilts. Pour the water in the pot into the rotor, then you can see that the flour skin gradually turns from white to transparent, pour out the water, and wait for 1 minute for the flour skin to be cooked through.

5.Take out the powder skin spinner and put it into the cold basin, remove it after it is cold, spread it flat, dry the surface moisture (fresh powder skin) or sun-dried water (dry powder skin), packaging, and sales.

Precautions: The key to making powder skin is the time when water is injected into the rotor, too early, the powder skin has not yet formed, and the powder skin will crack too late. It is best to wait for the slurry in the rotor to gradually turn white, and when there is no water, you can inject hot water.

I hope that netizens who do not understand the laws, regulations, and standards of food additives should not mislead the questioner! Otherwise, it will be all of us who will suffer in the future. The processing and production of starch products such as vermicelli, vermicelli, flour skin, and cold powder exceed the scope of the use of alum (potassium aluminum sulfate, aluminum ammonium sulfate), phosphate, pigment, potassium sorbate, sodium benzoate and other food additives, as well as the illegal use of white oil (liquid paraffin), dish soap, borax and other "non-edible substances" or industrial raw materials, these behaviors are all criminal acts in violation of the "Food Safety Law"!

Alum vermicelli vermicelli skin jelly is the inevitable trend of starch products in the future, the next step is to put aside the alum thinking, can not use phosphate and other over-the-range food additives, under the premise of legality, change the production process, compared with the use of QS certificate food additives to produce higher quality starch products! At present, only Tianxi company produced the gluten source is the only compound food additives that can replace alum to make vermicelli vermicelli powder skin jelly, gluten 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 scope. Starch products such as vermicelli vermicelli and powder, which are made of gluten power, are boil-resistant, foam-resistant, smooth, white, transparent, elastic, non-sticky, non-scorching, non-scorching, and non-hydrolyzed.