How to mix potato flour with noodles, how to mix potato starch with noodles with potato starch and n

Selecting materials and extracting flour: select potatoes with high starch content and within 30 days after harvesting as raw materials. Remove freezing, rotten, rotten lumps and impurities, rinse with water repeatedly, crush, beat, ferment, filter, filter starch, and form.

3.Ingredients: 100 kg of potato starch with a water content of less than 35%, add 50 kg of water.

First take 5 kg of starch and put it into the basin, then add 70% of its weight of warm water to make a thin slurry, and then pour boiling water into the basin from the middle, and quickly stir it with a wooden stick or a thickener in the direction of the time, until it is stirred into a very viscous dough.

4.Add alum and noodles: according to the ratio of 100 kg of starch and kilogram of alum, put the alum into the basin, and then pour the beaten gourd, stir evenly, so that the water content of the mixed noodles is between 48% and 50%, and the temperature of the noodles is kept at about 40, so that the remaining starch is fermented and decomposed.

<>5.Boiling water drain: first add water to the pot to ninety full, boil, and then load the good noodles into the leak machine with a hole diameter of 10 mm to test the leak, when the diameter of the leaked vermicelli reaches 0 6 0 8 mm, it is the fixed distance height, and then leak into the boiling water pot, and fish out while leaking, the water volume in the pot is always kept at the water level when the first strip is produced, and the pot water is controlled at the degree of slight opening.

6.Cold bath drying strips: Gently take out the vermicelli that leaked into the pot of boiling water and put it into the cold water residue, put it on the stick, and then put it into 15 water baths for 5 10 minutes, and take it out and dry it in the shade in the 3 10 room for 1 2 hours to enhance its toughness.

Then the rack is dried in the sun, and when the moisture content reaches about 20%, it converges into a pile, and the stick is removed to make it dry.

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.

How to make potato flour? After the potato flour is cooked, remove it, pour it into the pot, add salt and pepper, light soy sauce, dark soy sauce, stir-fry evenly, and pour in the vegetables.

1. Potato starch.

The dough needs to be mixed with potato starch and hot water to form a flocculent shape, kneaded into a smooth surface, and then set aside to let the dough rise.

After kneading well and exhausting.

2. Put the potato starch on the case board and dig a hole in the middle.

3. Pour an appropriate amount of hot water into the middle mouth, and then stir and mix into a flocculent.

4. After stirring into a flocculent shape, knead it into a smooth dough, then set aside, cover with a wet towel, and let the dough rise for 15 minutes.

5. After the dough is proofed, take it out and knead it well to exhaust.

Ingredients: 500 grams of potato noodles.

Accessories: a small spoon of alum, a pot of water, half a pot of boiling water.

Steps: Use about two teaspoons of potato flour, about 50 grams, add a little alum, and dilute it with cold water to form a paste.

2.Rinse with boiling water until solidified, add dried potato flour and stir.

3.Synthetic hard and soft dough, not too soft.

4.Roll out the dough sheets into thin dots in the same way as you roll out noodles.

5.Cut into thin noodles.

6.Simmer half a pot of boiling water, add the vermicelli after the water boils, cook slightly, and wait until the vermicelli are on the surface of the water, remove it.

7.Remove and place in a basin of cool water.

8.Finally, control the water and remove it.

Potato starch should be mixed with boiling water. The specific method is as follows, first prepare the ingredients: potato starch: 200g, salt: 2g, hot water: appropriate amount.

1. Put the potato starch on the cutting board and dig a hole in the middle.

2. Pour an appropriate amount of hot water into the middle mouth, and then stir into a flocculent shape.

3. After stirring into a flocculent shape, knead into a smooth dough, then set aside, cover with a wet towel, and let the dough rise for 15 minutes.

4. After the dough is proofed, take it out and knead it evenly to exhaust, then knead it into long strips, and then divide it into equal small agents.

<>5. Done. <>