How to make the flour and what is the flour made of

200g sweet potato flour, 80g kimchi (preferably cabbage), 50g meat, half a teaspoon of sesame oil, a small handful of chopped green onions, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1/5 teaspoon of salt, 1/5 teaspoon of pepper, 1/5 teaspoon of starch, 2 dried red peppers.

1) Prepare the ingredients. (2) Wash and drain with water. (3) Finely cut the meat.

You can freeze the meat for a while, and it will be easier to cut. (4) Add salt, pepper and starch to grasp well. (5) Break the sweet potato flour and soak it in advance to soften.

6) Slice the garlic and cut the pepper short. Lotus flour is a vermicelli product of red vetch, (red vetch is also known as sweet potato).

It is mainly produced in hilly places, and some plain areas in China are also planted with red vetch, but places with low mountains, flat land, mild climate, abundant rainfall, long frost-free period and four distinct seasons are more conducive to producing high-quality red vetch.

1. Material selection. If it was originally intended to be used to make starch, then the variety should be selected when planting, and the flour yield of different varieties of sweet potatoes is still very different. When choosing varieties, it is also necessary to consider the regional issue, because although some have a high pollination rate, they are suitable for planting in the north, while others are suitable for planting in the south.

After the sweet potato is harvested, it is necessary to choose the sweet potato that is disease-free and intact. If there are bruises, rots, or wormholes, be sure to pick them out and discard them. These will affect the quality of sweet potato starch.

2. Cleaning. Wash the selected sweet potatoes thoroughly with clean water, many sweet potatoes are not smooth on the surface, there are many small potholes, and there will be soil accumulation inside, and these dirty things must also be brushed clean.

If you want to make a sweet potato with a white color, it is best to peel it directly, peel it off with the dirt, and then clean the sweet potato.

3. Beating. Earlier, sweet potatoes were pulped with stone grinding. It is to first cut the washed and dried sweet potatoes into small pieces, and then grind the sweet potato pieces into a pulp with a stone mill. This process is time-consuming and physically demanding.

Now it's all mechanized, if the amount is large, use the kind of machine that specializes in pulping sweet potatoes, the pulp is fast, and the powder yield is also high. If the amount is small, you can also use a household food processor, add water and stir, stir a few times, and the powder will be more.

4. Filtration. After grinding the sweet potato pulp, use a piece of fine gauze to filter out the water inside, the slurry is packed in a clean container, and after squeezing it once, you can mix it with water in the sweet potato pulp and filter it several times to filter out the starch juice as much as possible.

Because of the large amount, when the starch juice was filtered in the countryside in the past, there was a special filter rack, which was made of a large piece of gauze and a few wooden blocks, and the sweet potato pulp mixed with water was filtered through this filter rack over and over again, and the filtered starch juice was contained in a large wooden barrel. The gauze used for filtration must be fine, so that there will be fewer impurities.

5. Precipitation. Let it sit for a while, wait until the starch juice in the container has completely settled, and then scoop out the water from the top layer and pour it out. After that, water is injected, then precipitated, and then the upper layer of muddy water is poured out, and repeated several times until the impurities in the slurry water are washed clean.

The more times it is precipitated, the better the quality of the sweet potato starch will be.

6. Powder. Scoop out the powder from the container, wrap it in a gauze bag, hang it in the sun, and dry the excess moisture inside.

The next day, pour out the powder in the gauze bag and spread it on the utensils to dry, Mo Shanghua here uses bamboo utensils, the surface must be cleaned, or spread a layer of clean plastic film, until the starch is completely dried. Be sure to dry the starch sufficiently, otherwise it will not be easy to preserve.

Method 1Ingredients: light soy sauce, vinegar, shallots, coriander, oil (usually used for stir-frying), fried soybeans, dried chili noodles.

Chop the shallots into small chopped shallots, chop the coriander and set aside. Fry a little soybeans, slightly crumble and set aside. Put the chili noodles in a bowl that is not afraid of being hot, pour the spicy oil into the bowl to make oil and chili seeds and set aside.

Bring water to a boil, add the sweet potato flour, and cook the sweet potato flour until soft. Sweet potato flour has been made originally, and there is no problem of whether it is cooked or not, but it must be cooked soft to be delicious. Pick the boiled vermicelli into a bowl and add the seasoning.

Seasoning: A little light soy sauce, spicy oil, vinegar (add a little more), crushed peanuts, oil, chopped green onions, and coriander. The amount depends on each person's taste.

2.The authentic method of making hot and sour noodles The steps of making hot and sour noodles are very simple, and the key lies in putting the ingredients. Ingredients:

Vermicelli, minced green onion, minced ginger, minced garlic, pea tips, coriander, shredded fried cabbage, minced parsley, soy sauce, vinegar, chili oil, sesame oil, lard, fried peanuts and soybeans, Sichuan pepper powder, pepper, monosodium glutamate, chicken essence, salt, sesame seeds, and old soup made with chicken broth or bones. First, soak the dried vermicelli in water at 50 to 60 degrees Celsius for 10 minutes until it is soft. Then, boil another pot of water, and when the water is boiling, take a large bowl and put sesame seeds, minced ginger, garlic, parsley, peppercorns, monosodium glutamate, chicken essence, pepper, salt, soy sauce, vinegar, sesame oil, and chili oil into a bowl, and then add the broth, chopped green onions, and lard to make a base.

When the water in the pot is boiling, put the soaked vermicelli into the pot for about half a minute, put it in a bowl with a base, and finally put the pea tips in the hot water to make a soup, add fried vegetables, fried peanuts and soybeans, and coriander.

Lotus flour is a vermicelli product of red vetch. It is mainly produced in hilly places, and it is also planted in some areas of China, but places with low mountains, mild climate, abundant rainfall, long frost-free period and four distinct seasons are more conducive to producing high-quality red vetch. The flour is made from taro.

After the taro is boiled, drain the water, peel the skin, put the taro in a large basin with flour, add a large amount of flour and a small amount of glutinous rice flour, and finally stir it.

The flour is made through four processes, and the high-quality red flour is selected and peeled, grinded, made into strips, and dried to make the finished flour. It has the characteristics of crystal clear, refreshing, strong flexibility, uniform strip shape, and continuous cooking for a long time, and is a good raw material for hot pot, cold dressing, fried noodles, soup dishes, braised dishes and other dishes.

Preparation of the flour1. Ingredients: 150 grams of pork, 150 grams of sweet potato flour, 200 grams of sauerkraut, 15 grams of egg white, 3 spicy millet, 3 cloves of garlic, 1 shallot. Excipients: 1/2 tablespoon dark soy sauce, 1 tablespoon light soy sauce.

2. Shred the pork hind leg meat, add light soy sauce, dark soy sauce, egg white, cooking oil, and mix well.

3. Blanch the flour in boiling water, turn off the heat and simmer for 5 minutes, then remove it.

4. Cut the sauerkraut into small pieces.

5. Heat the oil in the pan, add the minced garlic, the millet is spicy and fragrant, and the sauerkraut is stir-fried.

6. Pour in the flour and stir-fry over low heat until the oil is evenly coated on the flour.

7. Pour in light soy sauce and water, cover and simmer for 1 minute.

Vetch flour. It's sweet potato flour.

The first step is to buy a large bag of fresh sweet potatoes from the market, then wash them and peel off the sweet potatoes for later use.

The second step is to cut the sweet potato into a small shape, after all the cuts, put a part of it into a chusher first, add an appropriate amount of water, and beat the sweet potato into sweet potato puree.

The third step is to pour the sweet potato puree into a large basin, then take out a clean gauze, use the gauze to slightly lift the sweet potato puree, and squeeze out the water, so that the starch water is obtained.

The squeezed dried sweet potato puree is set aside, and it is still useful.

The fourth step, add water to the squeezed sweet potato puree again, stir evenly and squeeze out the starch water again with gauze, the same operation needs to be repeated 3-4 times, when the water is getting clearer and clearer, the starch value of the sweet potato puree is all taken out, and the sweet potato puree can be discarded.

The fifth step, let the starch water that has been omitted out stand for a night, let the starch sink to the bottom, pour out the water the next day, stir the white starch, add water again, after 3 hours of precipitation, pour out the water again, the shallower the sweet potato water, the better the starch made, the last step, take out the white starch to dry, after drying, we get the edible starch, and it will not be bad for how long it is stored.

Sixth, if we want to make sweet potato vermicelli, we can leave some wet starch down, put water and stir it into starch water, and then we need to prepare another ingredient and take out the sticky rice noodles.

Spare. The seventh step, add a drop of cold water to the sticky rice flour, pour it into the pot and boil over low heat, stir while cooking, so that the rice milk will become rice paste, and then put the starch water in, stir evenly, when there is no water in it, pour it into a plastic bag, cut a small hole at the bottom of the plastic bag to let the confusion slowly seep out.

The eighth step, before that, boil the water in advance, after the water boils, slowly squeeze the rice cereal into it, and cook the sweet potato vermicelli on high heat throughout the whole process.

Step 9: Mix a hot and sour powder.

sauce, add balsamic vinegar.

Minced garlic, light soy sauce and a pinch of salt and chili oil.

Blanch a green vegetable in the powder, so that the hot and sour noodles are made, and you can eat them when you take them out, and the muscles are smooth.

Garlic Powder:Ingredients: 150g sweet potato, appropriate amount of oil, appropriate amount of salt, 200g of water, appropriate amount of garlic sprouts, appropriate amount of oyster sauce.

1. Prepare the flour and garlic sprouts.

2. Add water to the flour to dissolve.

3. Finely chop the garlic sprouts.

4. Heat the oil in the pan.

5. Fry both sides with flour.

6. Take out and cut into pieces.

7. Put a small amount of oil in the pot and add garlic sprouts.

8. Add the flour cubes and put an appropriate amount of salt.

9. Add a small amount of water and boil the oyster sauce.

10. Put garlic sprout leaves.

11. Stir-fry well.

12. a finished product.

Ingredients: Sweet potato flour to taste.

One egg. Salt, soy sauce, salad oil, garlic, appropriate amount of cloves.

Pepper to taste.

Preparation of braised pork flour.

Sweet potato flour, add egg salt, add water, mix thoroughly.

This ** should be baked into a cake.

This is the last step, add a little oil to the pan, add the ginger, garlic head, and then bring in the chopped flour cubes. Add some soy sauce in water. Stir-fry together in a pan.

Scrambled eggs with vetch flour.

Ingredients: eggs. 100g

100g of auxiliary oil.

2g salt, 2g chicken essence.

2g step. 1.Add some of the flour to a bowl.

2.Add some water to the flour and stir well.

3.Put the eggs in the liquid flour.

4.Mix the eggs with the liquid flour well.

5.Put oil in a pan, add the mixture of eggs and flour, add salt, chicken essence and stir-fry them.

6.After frying, it is ready to eat.

Celery mixed with flour.

Details of materials. Ingredients: celery (150 grams), vetch flour (100 grams).

Excipients: corn oil (20 grams), homemade oil and spicy seeds (10 grams), garlic paste (appropriate amount), sugar (1 tablespoon), refined salt (10 grams), chicken essence (5 grams), vinegar (2 tablespoons).

Duration: 25 minutes.

Heat: steps to prepare.

1.Prepare 150 grams of celery and 100 grams of vernaria.

2.Soak the flour in boiling water for 15 minutes, soak it soft or boil, be careful not to cook too soft, and then soak it in cold water, because it is more chewy and delicious.

3.Soak the celery in salt water for 10 minutes to remove pesticide residues and rinse repeatedly with running water.

4.Cut the celery into long pieces like this and set aside.

5.Bring water to a boil in a pot and add a little salt.

6.Add the celery segments and cook for about 5 minutes.

7.After five minutes of cooking, the celery is cooked and darkens in color.

8.Soak the cooked celery in cold water to remove the bitterness.

9.Remove the celery and drain the water and set aside.

10.Place the soaked vermicelli in a basin. Because the vermicelli is thick and not easy to taste, add a little salt and prepared seasoning to taste, and then mix well.

11.Add the prepared celery and mix well.

12.Heat the pan with cooked oil.

13.Wait until the oil boils, pour the hot oil on the dish, add the homemade oil and chili pounded garlic, salt, chicken essence, vinegar, and a little sugar and mix well.

2.Add water to the flour and dissolve.

3.Finely chop the garlic sprouts.

4.Heat the oil in a pan.

5.Add flour and fry on both sides.

6.Remove and cut into cubes.

7.Put a small amount of oil in the pot and add the garlic sprouts.

8.Add the flour cubes and add an appropriate amount of salt.

9.Add a small amount of water and boil and add oyster sauce.

10.Put garlic sprout leaves.

11.Stir-fry well and remove from the pan.

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Ingredients: 100 grams of pure sweet potato starch.

Water 230 grams.

Oil to taste. Salt in small amounts.

Finely chopped green onion and minced garlic a little more.

Preparation of the flour

Add real pure sweet potato starch to water, stir evenly, and put it into the pot without precipitation Step 1 Put a small amount of oil in a non-stick pan, medium and low heat (130 degrees Celsius for induction cooker), pour in starch water, stir slowly with chopsticks to avoid precipitation, and stop stirring when the middle begins to solidify, you can slowly shake the pot, and after frying on one side, turn over and continue to fry, it will become very good-looking The practice of the flour Step 2

Fry the flour, cut it into small pieces with a knife, dip the knife in water to prevent sticking every time you cut it, carefully return to the pot and fry it with oil after cutting, and then add the seasoning, which is very fragrant Step 3

Add different seasonings to different tastes.