Why should lotus root flour be washed with warm water first, and not directly with boiling water?

Because of lotus root flour. The main component is starch, which contains nutrients, mainly proteins and carbohydrates.

Because of its characteristics, starch encounters high temperature, that is, "gelatinization reaction", protein and hot water will also be denatured and coagulated, so as soon as the lotus root flour encounters boiling water, it will immediately hold the gelatinization, the viscosity of the surface increases, wrap up, and the inside does not have time to melt, at this time, even if you go to stir, it is not good to stir, the hotter the water, the more obvious the gelatinization reaction, the lotus root powder that is wet by water on the surface of the lotus root flour will first become lumpy, and the internal lotus root powder has not completely melted, so the powder washed out can be imagined with the pimple soup in the Northeast.

It's like, it's all small lumps, and the taste is very bad when you drink it.

If you want to eat lotus root noodles with good taste and nutrition, you must choose the right preparation method according to its properties.

Pour in a small amount of cool boiled water first.

or warm boiled water, which has been experimentally proven to be no more than 53 degrees Celsius.

When the gelatinization reaction is not obvious, so the boiling water, if it is used to prepare dry powder (soybean flour, milk powder), it is best to cool it and then use it, there is a small way to measure the temperature, touch the cup wall with the inside of the wrist, and feel that it is not hot, and the temperature of the bath water (more than 40 degrees of warm boiled water) is about the same, the amount of water and the amount of lotus root powder is close to it, and then slowly stir in one direction until it is uniform, and then continue to warm the boiling water to a full cup, and then stir evenly, so that the lotus root powder that is washed out is not easy to produce agglomeration, and the starch gelatinization.

The effect is better, the lubrication is delicate and sweet, and the lotus root powder brewed out in this way tastes the best.

It is not difficult to find that many dry powder drinks in life have similar preparation instructions on the outer packaging to lotus root flour, such as milk powder or soybean flour. Even if these two items are marked with instant dissolution, it is not easy to fully dissolve the powder, because its protein content is higher, but they are slightly different from lotus root flour, you should pour warm boiled water first, then sprinkle the powder on the water surface, stir evenly and fill with water, so that it is not easy to clump.

It is said that the purpose of not directly flushing with boiling water is to avoid the taste of lotus root powder and some nutrients being destroyed by the high temperature of boiling water, I don't know if this is the case, I like to eat lotus root, but I really can't get used to eating lotus root powder. It feels weird, I don't know that the so-called lotus root powder is made of lotus root? Or is it made of lotus seeds?

I only remember that once the child's father went on a business trip, and when he came back, he brought a big box of lotus root noodles, saying that it was a specialty there, and Gu said that the price of the lotus root noodles was not cheap.

When I took it back and opened it, it was packed in small packets, and it looked milky white and tender, and I felt very appetizing, but I really felt extremely uncomfortable when I drank it. I can't get used to eating at all, I waste so much money to buy it from a big and distant place, the child doesn't like to eat, I don't like to eat, the seemingly delicate powder taste is rough, the taste is strange, anyway, I can't accept it. Later, I kept it, because the child's father didn't like these things himself, but he just felt that he came back from a business trip and bought some small things for the child, but he didn't expect to make something so unpalatable.

I left it uneaten until it expired, and I threw it all away.

It's okay for me to eat lotus root, but if I eat lotus root for a long time, it tastes the same as a ripe potato, so I love to eat lotus root. I once wanted to quit potatoes for the sake of **, but my mouth was very greedy, and later I found that if the lotus root slices were stewed, if it didn't look like it, the taste of putting it in the mouth could replace the potatoes with fake ones. For a long time, I used lotus root instead of potatoes, as well as small taro and yams, which can be used as a substitute for potatoes after these ingredients are cooked, and they are quite delicious.

I don't like lotus root flour, the taste is strange and the taste is not good, it is not as delicious as brewing a cup of original cereal, I have never bought lotus root flour, only bought lotus root, or lotus root is the best.

<> still remember when I was young, every time I wanted to eat lotus root noodles, my father rushed it for me, because there is a saying, my daughter is my father's little padded jacket, and she is my father's lover in my last life, so my father loved me very much when he was a child and often bought it for me. Anytime I want to eat morning or evening, my dad will make it for me.

When I was young, how was the lotus root flour filled? I really don't know, because every time, my dad directly charged it for me, and I just ate the finished product, but I know that every time I bring it over, the temperature is just right, and the food is not very hot or cold, it is all lukewarm. <>

Later, when I grew up, when I went to college, I also wanted to make a cup of lotus root powder, I still remember the first time I bought a bag of red date flavors that I like to eat, and ate it in the dormitory, I went to get a bottle of boiling water with great interest, took the cup, poured the lotus root powder, poured the boiling water directly into it, and began to stir, and then I suddenly found that my lotus root powder slowly turned into a big transparent thing.

At that time, I wondered if my lotus root noodles were fake? Could it be that the lotus root flour is not good to buy? At this time, the girls in our dormitory came to see my lump of lotus root powder, looked at me with a sneer, and said, you really don't have any common sense in life, don't you know that lotus root powder can't be washed with boiling water?

Lotus root flour is made from lotus root, and most of the ingredients of lotus root are starch. After the starch encounters boiling water, it will form gum, so if you use boiling water to flush the lotus root powder, the starch components in it will be damaged, and there will definitely be no way to wash it away. <>

It's like you go and burn something, you burn it over a high fire, and even though the outside is cooked and burnt, the inside is still raw. The components of the starch are wrapped together, and when they begin to impact it, the outer components will become gelatinous, but the inside is still in the form of lotus root powder, so it will become a ball of small balls, which cannot be filled directly with boiling water, first of all, you need to use, cold water or warm water, the starch is our lotus root flour to stir open, stir evenly, and then use boiling water to flush it. In this way, it will be directly turned into lotus root paste, so that the lotus root powder is all in a gelatinous state, and you can taste it happily.

My current husband didn't make lotus root flour at the beginning, but once when I asked him to give me lotus root flour, he washed it and took it to see that there was a bowl of paste, and then I knew that he had made the same mistake as me! I looked at him with a smile and said, did your parents fill you with lotus root noodles when you were a child? The lotus root flour you just filled me with boiling water is probably washed with boiling water.

Powders such as lotus root flour, because they are not the kind that melt when they are put into water, must be mixed with warm water when they start to mix first. What is the reason for this? Please listen to me come to 818?

When I was young, my parents were busy and couldn't take care of us, so they would often buy some lotus root flour and put it at home.

But when I first flushed lotus root powder, I didn't understand it, I washed it directly with boiling water, and as a result, when the lotus root flour met boiling water, it immediately formed a small pimple, this kind of nasty little pimple You later used up all your strength, no matter what method you came up with, no matter how long it took to get rid of it. If you say, existence exists, then when you eat, you will obviously feel the difference in taste, first of all, it is uneven, when you hold it up and eat it, there is no smooth feeling of eating liquid food. And maybe a small pimple can block the throat if you are not careful, although it may not be a big accident, but it is easy to be choked.

Second, because the small pimple is wrapped together with a lot of powder, the outside of the boiling water has been cooked thoroughly, but the inside has not touched any water, all of it is dry, this is not to talk about, the problem is that it is raw, when eating, the taste is particularly bad.

After the first wrong brewing method, later, I learned to be smart, first mix with a small amount of warm water, basically mix the powder evenly, and then use boiling water to flush, there will be no small bumps, even if there are a few small bumps occasionally, it is easy to wash it away. The problems above do not arise at all.

That's why when making lotus root powder, use warm water and then boiling water first, and now you know, give it a try with this method!

To brew lotus root powder, you need to use boiling water as hot as possible, and the temperature is close to 100 degrees.

Specific operation: Add a small amount of cold boiled water to the lotus root flour, mix it into a paste, and then add the freshly boiled boiling water, that is, 100 degrees.

Reason for operation: Lotus root flour contains more starch, and the starch is cemented in different states at different water temperatures. When the temperature is low, it is not easy to bond together, and it will precipitate down and appear thinner; When the temperature is high, it is easy to form a gelatinous substance, which is not easy to precipitate, and appears more viscous.

Traditionally made

1.Grinding: Wash the fresh lotus root, remove the lotus root, put it in a beater or stone mortar and mash it, and then add water and grind it into a lotus root pulp with a stone mill.

2.Washing pulp: Put the lotus root pulp in a cloth bag, put a cylinder or basin under the bag, rinse it into 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 rinsed lotus root pulp with water for 1 to 2 days, stirring once a day.

After clarification, remove the fine lotus root residue floating on the water surface, and remove the sediment at the bottom layer, and then put the middle slurry in another container, dilute it with water and then precipitate. Repeat this 1 to 2 times until the lotus root powder turns white.

4.Drain and bake: Put the rinsed and precipitated lotus root powder in a clean cloth bag, and then hang it with a rope, and it can be drained in about half a day (you can also put a clean cloth bag with plant ash in it to absorb the water).

After draining the water, take out the lotus root powder, break it into about 500 grams of dough, dry it for about 1 hour, and then use a knife to cut the dough into thin slices; Continue to dry or sun-dry to form lotus root flour. Generally, the powder yield is about 10%.

When making lotus root powder, it should be noted that it is advisable to take fresh old lotus root, and the finer the lotus root pulp, the better, because the finer the grinding, the higher the powder yield.

That's why it's best to rinse with lukewarm water because of its properties, if the water is too cold, it may not be able to be boiled, and if the water is too hot, it will be scalded and lose its original nutrition and taste.

Now add a small amount of cold boiled water to the lotus root flour, mix it into a paste, and then add the freshly boiled boiling water, which is 100 degrees. Here's why.

Lotus root flour contains more starch, and the starch is cemented in different states at different water temperatures. When the temperature is low, it is not easy to bond together, and it will settle down and appear relatively thin. When the temperature is higher, the situation is different, it is easy to form a gelatinous substance, which is not easy to precipitate, and appears thicker and more viscous.

Therefore, the order of the two waters cannot be reversed, the first is cold water, and the second is boiling water.

The lotus root flour itself is a little transparent, and if it turns into water after a flush, it is likely that you put too much water.

Normally, it is washed with boiling water, and after rinsing, wait for a while and then stir to make it thicker.

The lotus root powder is flushed, and it becomes water, which means that you have too much water to flush, and in another case, this lotus root powder may be fake, if it is a real lotus root powder, if it is flushed with an appropriate amount of water, it should be a viscous and transparent feeling.

It should be boiled with cool water first, and then poured directly into the boiling water。Lotus root flour is a food with high nutritional value, with a sweet taste, which is loved by many people. However, many people are prone to failure when brewing, and the lotus root powder produced is thin and thin, just like water, without any sticky feeling.

Don't suspect that there is a problem with the lotus root flour you bought, in fact, it is caused by the wrong production steps, so don't think of brewing lotus root flour as an easy trivial matter.

We first have to pour the purchased lotus root flour into a clean bowl, add a small amount of cold water to melt completely, the ratio is about 1:1, and stir until there are no hard objects at the bottom. Then we pour boiling water into it, remembering that the water must have just been boiled.

When we add boiling water, we have to keep stirring, and the texture of the lotus root flour will begin to change, from white at the beginning to transparent gelatin, and the stirring will be more laborious than before. Many people fail because the water temperature is reversed.

Even so, many people will still fail to make it, and don't just throw it away at this time, because there are other ways to save it. We can put the failed lotus root powder in the microwave oven and heat it over medium-high heat for about 30 seconds, or directly on an open flame to heat it, so that the lotus root powder will become a viscous texture. Before eating, you can add some of your favorite ingredients to it, such as white sugar, osmanthus sauce to increase sweetness, nuts, raisins to increase the taste, and so on.

From the perspective of traditional Chinese medicine, lotus root powder has a series of effects such as clearing heat and detoxifying, strengthening the spleen and appetizing, relieving sore throat, improving constipation, etc., both the elderly and children can eat. But we need to pay attention to the fact that no matter how good things are, they must be in moderation, because the main ingredient of lotus root flour is starch, which is very unfriendly to obese people, and it is easy to lead to heat accumulation and inability to completely digest, so people with high blood sugar and obesity must try to avoid it and do not eat too much at one time.