How to make sweet potato flour and how to make sweet potatoes into flour

Sweet potato starch is used in a variety of ways. It can be used as cold powder and as a dish, and many ingredients are also needed. But now the vast majority of the market is adulterated, even in the countryside, if you want to buy authentic sweet potato flour, you have to ask acquaintances to find a relationship.

If you have cheap sweet potatoes and a cooking machine at home, you might as well make them yourself. It's actually very simple!

Wash and peel the sweet potatoes. It is best to use white-core sweet potatoes, which have a relatively high flour yield.

Then cut into small pieces and place in a blender. Or a juicer, a wall breaker, or a soymilk machine. Add an appropriate amount of water over the sweet potato. Then turn on the power and mash into a puree.

Spread gauze in the basin and pour the sweet potato puree in. Pinch the gauze mouth tightly and squeeze out the excess water.

Don't pour the water that is squeezed out, and the final precipitation is the sweet potato starch we need. Add half a basin of water to another basin. Put the gauze bag in clean water and wash it again, rubbing it with your hands to wash off the starch thoroughly.

After the second wash, wash it a third time using the same method and steps. It is recommended to wash at least three times before the sweet potato starch will be fully cleaned. If you are patient, it is okay to wash it twice more until the water in the basin is clear.

Finally, pour all the washed water into a large container and let it settle for four or five hours, or better yet, overnight.

Once it has settled, don't stir it. Gently pour out all the water on top, and a white paste will be revealed underneath, which is the starch we need.

Use a spatula to scoop out all the starch and place it on the gauze first. Use gauze to absorb excess moisture and reduce drying time.

Then you can pick it off piece by piece, put it on a plate, and take it to the sun to expose it to the sun.

When you get as hard as a small stone when you touch it, it means that the inside is completely dry. If it is still soft as sand to the touch, you need to continue drying. Sweet potato starch that has not been dried is resistant to release and is prone to mold.

Finally, use a rolling pin to roll the sweet potato starch into a fine powder and seal it.

It can be stored for a long time. Sweet potato starch is rare, but it tastes better than other starches as an ingredient. So it's a good idea to eat something!

The workshops that make sweet potato flour are all in the south, and there are professional milling machines.

Pure sweet potato vermicelli The base for making finished products.

It turns out that sweet potato flour does just that.

Practical detailed handmade sweet potato flour.

1. Raw materials: sweet potato flour, eggs, cabbage, green onions, ginger, garlic, Lao Gan Ma.

2. Method: 1) Soak the sweet potato flour in hot water first, and drain the water after soaking.

2) Beat the eggs and add a little salt. Tear the cabbage by hand and cut it into thin strips.

3) Heat the oil, pour the eggs in, stir them with chopsticks when they are slightly solidified, and put them in a bowl.

4) Heat the oil, pour the sweet potato flour into it, stir-fry it slightly, add salt, light soy sauce, Lao Gan Ma, stir-fry for another 3 minutes, let go and tear the cabbage, and eggs. Continue to stir-fry until the cabbage is cooked and the sweet potato flour is a little viscous, and it is ready to be cooked.

5) After removing from the pan, sprinkle with chopped green onions, and you are ready to go.

Processing method of sweet potato starch:

1. Wash the sweet potatoes first, then peel them.

2. Gland the sweet potatoes with a grater.

3. After the grazing is good, add water slurry sweet potato starch to knead out, this step is repeated, and no more kneading after the water is clear.

4. Strain the kneaded water with gauze and pour it into a bucket.

5. After standing for half a day or a day, the starch precipitates, the upper layer of the barrel is water, the lower layer is starch, and the water is poured out.

6. Add water and dilute the starch.

7. Put it in the pot and steam for two minutes, then take it out when it changes color.

8. Take out the powder skin and soak it in cold water.

9. Cut the powder after cooling.

10. Done.

Hello, I'm glad that your question is answered as follows, 1. Prepare fresh sweet potatoes, peel and wash them, cut them into small pieces, and grind them into pulp with a soymilk machine. 2. Add some water to the polished sweet potato pulp, filter it once with a cotton cloth, pack it in a container, and put it in the refrigerator for 1 day. 3. After standing for 1 day, the sweet potato flour has precipitated, remove the upper layer of water, and the lower layer is sweet potato flour.

4. Add a little water to the sweet potato flour and stir well, not too much water, just a little bit, stir into a paste. When stirring, you can add some starch that is usually used for stir-frying, and the sweet potato flour will taste better in this way. 5. Pour the stirred sweet potato flour into a flat-bottomed dish, a thin layer of jujubes is OK, and then put it in a pot and steam it with cold water until the sweet potato flour becomes transparent.

6. Take out the steamed sweet potato flour, soak it in cold preparation water for five minutes, cut the cooled sweet potato flour into long strips of lead and dismantle, and the pure natural sweet potato flour is ready.