Why is the lotus root powder I soaked opaque, and why the lotus root powder can t be washed into a p

First of all, stir it into a paste with cool boiled water, add a little water and stir it into a slightly thinner one, and then use boiling water to quickly flush it into the lotus root flour, not too much water. About one-third of the bowl of lotus root flour is washed into a full bowl of finished lotus root flour. Then add what you like, such as sesame almonds, peanuts, raisins, red and green silk, or something

Also, if it still comes out like cream, it is recommended that you go back to the pot and heat it on the fire. (Stir constantly).

It must be that your boiling water is not hot enough, you must put the boiling water on the pot before soaking the lotus root powder, and then pour it in as soon as the lotus root powder is processed, so that it will be transparent!

Soak it in cold boiled water first, but remember not to have too much water, it is paste, and then use boiling water, wash it down, while washing, stirring, and become transparent, amber-like color is a bowl of good lotus root powder. But the premise of this brewing method is that your lotus root flour must be pure lotus root flour, not the kind you buy in the supermarket. The kind sold in supermarkets is processed by the manufacturer, and other starches and the like are added to it, so it will be difficult to soak.

The lotus root flour should be soaked in boiling water, and the temperature of the water may not be enough in your case.

Haha, I just did it, I thought of a way, put it in the microwave and turned it for a clock, and it's done!

Put a little cold water first, stir it, and then rinse it with freshly boiled water, stirring it when you rinse, stirring while rinsing.

There are three reasons why the lotus root powder is not mushy. One is because the lotus root flour is expired; The second is because the first step is to add cold water and not stir it well; The third reason is that the temperature is not above 95 degrees when boiling water is added. The above three reasons may lead to unsatisfactory brewing results of lotus root powder.

The specific steps of washing lotus root powder are as follows:

1. Prepare a clean empty bowl, a bag of lotus root flour, boiling water, cold water, and a spoon.

2. Pour lotus root flour into the bowl, and at the same time add a little cold water to the lotus root flour.

3. Stir in a noisy bowl with a spoon, pay attention to stirring the lotus root flour and cold water thoroughly, and stir until there is no lump.

4. Pour boiling water into the bowl, stirring with a spoon while pouring the water, paying attention to stirring in a single direction clockwise or counterclockwise until the stirring is smooth.

5. The amount of boiling water can be mastered by yourself, if you want to eat a thicker, you can add less water. The lotus root powder is in a crystal state and can be eaten.

It is not transparent, it may be because the lotus root powder has expired, or it may be because the brewing method is wrong. For example, the brewing water temperature is not enough, or the cold boiled water or warm water is poured too much when it is just melted, which may lead to brewing failure. It is recommended to rinse lotus root powder with freshly boiled water, which will be easier to rinse.

In the case that the lotus root flour is not brewed well, it can be remedied by putting the lotus root flour into a pot and boiling it over low heat, although the lotus root flour is not particularly viscous, but the taste and texture are still relatively good.

Because lotus root flour is rich in iron and reducing sugar, it will oxidize with the air, so the color will change from white to reddish during the brewing process. This is normal.

The lotus root powder is rich in nutrients, and has the effect of Xiaofeng clearing heat and cooling blood, increasing appetite, clearing heat and nourishing the stomach. It is a good nourishing food.

The reason why the lotus root powder is not transparent is that the water temperature is not enough and it is not stirred.

1. The water temperature is not enough.

Only a high enough water temperature can ensure that the lotus root powder can be fully gelatinized, so it is best to brew the lotus root powder with freshly boiled boiling water, and the lotus root powder that is not completely gelatinized will become milky white.

2. No stirring.

Before brewing lotus root powder, you should add a small amount of cold water to stir the lotus root powder, and let the lotus root powder particles dissolve in the water first, which is more convenient when brewing, and if this step is not carried out before brewing lotus root powder, it is likely to cause the lotus root powder to fail to brew.

How to eat lotus root flour

1. First of all, the yeast and sugar should be slowly put into the milk and stirred, and it must be stirred and mixed to make it fully dissolved. Add the osmanthus and lotus root powder, and mix the lotus root powder until there are no particles. Add the flour and mix well to form a thick batter.

Pour into a container with plastic wrap and ferment in a warm place to double the size. When the water is cold, start to serve in the pot, and then steam for about half an hour after the water boils.

2. Wash the glutinous rice and soak it in water for 3 to 4 hours. Brush the outer skin of the lotus root and cut off a thick slice of about 1 cm on the head of the lotus root for later use. Drain the soaked glutinous rice and stuff it into the lotus root, and then put the cut lotus root head back into it and fix it with a toothpick.

Then you can put the lotus root in the rice cooker and steam it for about half an hour. Then put it in a pot and cook for 20-30 minutes, and the amount of water in the pot needs to cover the lotus root. Add ingredients to taste and simmer over low heat for 30 to 60 minutes until the broth is thick.

The lotus root powder is not transparent, it may be because the lotus root powder has expired, or it may be the wrong brewing method. For example, the water temperature of brewing is not enough, or the cold boiled water or warm water is poured too much when it is just melted, which may lead to brewing failure. It is recommended to rinse lotus root powder with freshly boiled water, which will be easier to rinse.

Take oranges. In the case that the lotus root flour is not brewed, it can be remedied by putting the lotus root flour into a pot and boiling it over low heat, although the lotus root flour is not particularly viscous, but the taste and texture are still relatively good.

Because the lotus root flour contains iron and reducing sugars that are rich in residual mass, they will oxidize with the air, so the color will change from white to reddish during the brewing process. This is normal.

The lotus root powder is rich in nutrients, and has the effect of clearing heat and cooling blood, increasing appetite, clearing heat and nourishing the stomach. It is a good nourishing food.