How do you make crushed coupling powder? How to make coupling powder

Lotus root is a nourishing ingredient, and in most cases it is used to make soup, and it is also good for your health after drinking lotus root soup. Of course, there are still many ways to eat lotus root, if you want to make lotus root soup more nutritious, it is best to choose cold water when stewing soup, and try not to use boiling water. So, some people like to eat powdered lotus roots, so how to cook lotus roots?

Stewed lotus root is easy to soften trick.

First, the correct selection of materials.

When choosing ingredients, you have to pay attention to the fact that there is a kind of lotus root that is crisp and cannot be stewed; And there is a kind of lotus root that is noodles, and if you want to buy that kind of red lotus root, it is easy to stew. Powdered lotus root is best used for soup. Because the starch content of the flour lotus root is relatively high, it will feel powdery after eating the soup.

The skin of the crispy lotus root is pale red, generally more knotty, short, fat, and you can see that there are 11 holes after cutting. This kind of lotus root generally belongs to the pond lotus root or field lotus, its starch content is relatively low, the taste is crisp, it is more suitable for stir-frying or cold dressing, and it is not suitable for making soup, and the lotus root stewed by the powder lotus root will be powdered and rotten.

How to distinguish between powdery lotus root and crispy lotus:

1. Look at the color of the lotus root's skin. The color is dark and pink, and it is generally a pink lotus. The color is natural and whitish, and it is generally a crispy lotus.

2. Cut the lotus root and look at the number of holes. Pink lotus has 11 holes, and crispy lotus has 9 holes. However, 7-hole flour root is more common in the market and is also suitable for making soup, which is better than 9-hole lotus root.

This 7-hole lotus root, also known as safflower root, has a brownish-yellow skin, a short and thick body, and a bitter taste when eaten raw, but due to its high starch content, it is more suitable for making soup or making glutinous rice lotus, and it tastes very powdery.

3. Or directly break a small piece of raw lotus root and taste it, the taste of starch is astringent, which is more glutinous. The starch is less and contains more sugar, and it is sweeter when eaten raw, which is crispy lotus.

4. Break it open and look at it, there will be more crispy lotus roots, and on the contrary, glutinous lotus roots.

5. If it is the same lotus root, the coarser part of the middle and tail is powdered, the closer to the root of the lotus root, the higher the maturity, and the more powdery. The thinner head is more brittle.

In short, the lotus root used in general lotus stew is better for those with powder feet. And to just dig up the lotus root from the lotus pond for only three days, but also to pick the fat and fat middle, such a lotus root simmered soup powder without silk, soft and glutinous sweet.

It's been a long time since I've bought powdered lotus roots, whether it's seven-hole or nine-hole, there are non-powdered ones. According to my experience of buying lotus roots, there are four reasons why lotus roots are not powdered:

1. Variety factors of lotus root.

2: Factors of origin of lotus root. Probably because of the soil quality and climate, I have never encountered the so-called "local" lotus root in my area.

Three: The powder root is not fresh, and it will not be powdered. Just like sweet potatoes, sweet potatoes that have just been dug up are powdered when boiled and eaten, but after being left for a while and then cooked, they begin to sweeten.

Four: The aunt who sells lotus root lies to you.

If you are worried that the lotus root is not powdery, it is recommended to pay attention to the above points. I've already bought a lotus root that is not powdered, and it doesn't have much effect to add anything! If you want to improve the taste, it is recommended to put it in the pressure cooker for a while to make the taste softer and waxier.

Tips: If the boss has no opinion, you can try the taste: the sweeter texture is generally crispy lotus; Those with a more astringent taste are generally more powdery.

If you want to turn the puppet into powder, you have to have a professional machine, a small crushing machine, and this is okay.

Now on the market, there are a lot of lotus root powder that are packed with instant granules, ** quite affordable, a can of about 300g of knife-cut lotus root powder, almost 40 yuan.

In fact, the method of lotus root flour is very simple, to put it simply, it is to beat fresh lotus root into juice, and then use the precipitated starch to make it.

Today, I will share the practice of lotus root powder with you, purely handmade, without additives, and eat more at ease.

Ingredients: lotus root, water.

Method: Wash the mud on the outside of the lotus root and peel off the skin of the lotus root with a knife. (Use a knife to cut off the heads at both ends of the lotus root to help wash away the mud from the lotus root holes.) )

After peeling off the skin of the lotus root, cut it into small pieces.

Put the diced lotus root into the wall breaker, add a glass of water, press the juice button, and beat it into lotus root juice.

Take an empty bowl, put in a dense strainer, and pour the beaten lotus root juice into the strainer.

Lift up the sides of the cloth and squeeze the strainer cloth with your hands to squeeze out the lotus root juice.

Then use a denser filter cloth to filter the lotus root juice squeezed out once, and the lotus root juice filtered twice will be purer and have no debris.

Set the lotus root juice aside, leave it untouched, and let it sit for 1 hour.

You will find that there will be a layer of water floating on the surface of the lotus root juice, and it is impossible to pour out this layer of water, so you need to continue to let the lotus root juice stand overnight.

After the starch in the lotus root juice is completely precipitated, remove the water on the surface, and leave it white and thick, which is the lotus root powder.

Place the baking tray in the oven and bake on 65 degrees hot air mode for half an hour to 1 hour, until the starch is dry. (If the baked starch particles are large, you can break them with a food processor.) ）

How to make lotus root flour?

Put two spoonfuls of lotus root flour in a bowl, add a little sugar, a little cooked black sesame seeds, dried cranberries, chopped nuts, add a little cool and white, stir the lotus root flour. Pour in boiling hot water, stir while pouring, stir the lotus root powder into a paste, and sprinkle a little osmanthus on the most surface.

If you can't finish eating lotus root powder, you need to put it in a sealed jar and seal it for preservation.

A few catties of lotus root make 1 catty of lotus root powder.

The harm of drinking lotus root powder for a long time.

There are 6 taboos for eating lotus root powder.

A pound of lotus root can make a few taels of lotus root powder.

How much is a pound of authentic lotus root flour.

Homemade lotus root flour 100 pounds.

The process of making lotus root flour:

1. Wash the fresh lotus root, peel it, cut it into small cubes, put it in a bowl, add water and soak it for 1 hour;

2. Put the lotus root and the water in the lotus root into a blender and crush it;

3. Pour the beaten lotus root juice into a small pot, and keep the lotus root residue to make lotus root cakes to eat;

4. Add some water to the beaten lotus root juice and cook over low heat until translucent, stirring constantly during the period to prevent the pot from sticking;

5. Add an appropriate amount of sugar to the boiled lotus root flour and you can eat.

Tips. 1. There are two kinds of lotus root, one is crispy and suitable for stir-frying. A type of noodle with a texture, suitable for steaming or making soup.

2. If the beaten lotus root juice can be filtered with gauze, the cooked lotus root powder can be as clear as the one bought outside.

3. The lotus root flour made by yourself has a fragrant taste that the lotus root flour you bought cannot compare, and it is natural and healthy, suitable for the elderly, children and people with weak spleen and stomach. If there are people in the family who need to have surgery and need to exhaust lotus root powder, this method is an option.

Traditional lotus root flour making process:

Use the ground lotus root (and pond lotus root), dig it up, wash it, and remove the tip of the lotus root. Slice, grind, wash the broken lotus root with water in a fine net to make lotus root syrup water, put it in the bucket to precipitate, drain the water, take out the wet lotus root powder at the bottom of the barrel into thin slices, dry it, and then twist it into lotus root powder. Traditional Ways to Make:

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 floating on the water.

Introduction to the processing method of lotus root flour.

Lotus root flour processing is divided into two methods: traditional manual processing and modern mechanical processing.

Traditional processing methods.

Step 1: Refining. Clean the fresh lotus root with straw or cloth to clean the silt adhered to the surface of the fresh lotus root, cut off the black lotus root, then peel off the outer skin, and rub the fresh lotus root along the rough inner wall of the stone mortar repeatedly until it is all rubbed into a paste, or directly add water and grind it into a lotus root pulp with a stone mill;

Step 2: Wash the pulp. Pour the lotus root slurry or lotus root slurry into a clean white cloth bag, put the bag into a clean basin, pour water into the cloth bag and rinse it repeatedly, squeeze the lotus root residue in the bag while washing, let the water filter from the crevice hole of the cloth bag into the basin, and wait until the filtered water becomes clear;

Step 3: Bleaching. Stir the lotus root pulp in the pot every 2 hours, stir 3 times and let it stand until the next day.

After clarification, remove the fine lotus root residue floating on the water, and remove the sediment at the bottom layer, then put the middle slurry into another basin, and then inject appropriate water to dilute, and then precipitate, and finally until the bottom layer of the lotus root powder is white, pour out the water on the top;

Step 4: Dry. Put a clean white cloth on the bamboo drying plate, spread the precipitated lotus root powder directly on the white cloth, place it under the sun to dry until dry, and finally knead or hammer the dried lotus root flour into a powder, put it in a bottle and seal it, and take it as you eat.

Characteristics of traditional manual practices: Advantages: no additives, no loss of nutrients, 100% retention of the original taste of lotus root, pure taste. Disadvantages: long time-consuming, high labor cost, low powder yield, generally about 10%.

Modern machining methods.

Step 1: Cleaning and crushing. Put the fresh lotus root into the cleaning device for 2 3 hours of cleaning, wait for the surface sediment to fade, put it into the cutting machine for granulation treatment, and cut the lotus root into small grains;

Step 2: Refining. The small granular lotus root is poured into the refining machine for refining, and the lotus root grains are ground into lotus root pulp by multiple filtration to remove fine impurities;

Step 3: Separate the pass. Pouring the lotus root pulp into the extrusion mill to separate the starch slurry from the lotus root residue is a crucial link in starch processing, which is directly related to the starch extraction rate and starch quality.

Step 4: Concentrate. With starch washing equipment, according to the requirements of the size of lotus starch particles, the lotus root pulp is concentrated, and the non-starch components in the lotus root starch are completely separated, and finally the qualified lotus root powder is discharged from the cyclone.

Step 5: Drying. The concentrated lotus root pulp is put into the dry dryer for high-temperature dehydration and drying, and the hot air flow of the dryer is used to suspend the wet starch in it to achieve the purpose of drying.

Step 6: Cool the package. The cold air system is used to cool the dried lotus root flour, and then enter the finished product sieve for sifting, and finally package it into storage.

Characteristics of modern machining methods: advantages: high efficiency, uniform particles, high powder yield, saving labor costs, suitable for mass production. Disadvantages: Because it cannot be cleaned carefully, it is inevitable that there will be sediment infiltration, a small amount of additives, and poor taste.

Lotus root soup Sometimes you will be hungry for lotus root noodles, go to the supermarket on a whim to buy a bag and come back, eat it once and fall out of favor again. If you can live, use it to thicken it. Later, one day I pondered the past and present life of this lotus root powder, which should be starch, and then searched on the Internet.

So I bought lotus root and tried to make a bowl of awesome lotus root noodle soup. The point is that it's that simple.

Ingredients] lotus root. Section 1.

Sugar osmanthus. 2 scoops.

Steps] Peel the lotus root and cut it into small pieces.

Put the lotus root in a food processor and add a little water. (The purpose of adding water is to make the head of the blender rotate smoothly, so if you have a juicer at home, you don't need to add water.) ）

Squeeze the juice to get a delicate lotus root juice.

Strain 2 3 times to get a delicate lotus root juice. (Straining a few more times can make the cooked lotus root soup more delicate.) ）

Put the resulting lotus root juice into a pot and cook over low heat until thick. (Stirring constantly is the key to success.) ）

Cook until thick, remove from heat and transfer to a bowl.

Add two spoonfuls of sugar osmanthus, mix well and serve.

There is still a difference between homemade lotus root soup and commercially available ones. Homemade lotus root soup will not be transparent because we cannot completely filter out the lotus root residue, and the taste of the lotus root will be more pronounced.

A section of lotus root can just make a bowl of lotus root flour soup, now is the season of lotus root harvest, come to a bowl of pure natural and additive-free lotus root flour soup, very suitable for the elderly and children. It is best to choose powdered lotus root, which is the lotus root we use to stew and eat, which has a high starch content. If you like to drink a clearer lotus root soup, you can add some water appropriately.

In addition to flavoring with sugar osmanthus, there are many more that we can go with. Low-key ones can add sugar, and luxurious ones can add walnuts, red dates, peanuts, sesame seeds, and so on. It tastes better when refrigerated in the summer.