A list of the contents of this article:

The ratio of starch to water?

1, the ratio of starch to water is 1:3, the specific methods are as follows: materials that need to be prepared in advance include: 500g sweet potato starch, 1500 g water, 1 spoonful of lard and 1 egg. Dilute the sweet potato starch with water, beat in an egg and stir well.

2. Hello, under normal circumstances, a jin of potato starch can add 5-3 grams of strength source K-type, about 0.5 jin of water, powder skin tendons flexible, should not be broken.

3. The ratio of potato starch to water here is 1: 5. If it is too thin, it cannot be peeled. If it is too thick, the powder skin is hard and not delicious. After mixing the starch water, add salt and continue to stir well.

The practice of yam vermicelli, cold yam vermicelli how to make delicious

Wash the yam, peel it and cut it into small pieces. Put the yam into the blender, add the right amount of water, and stir into yam pulp. Add the right amount of water to the cauldron, heat to the boil, add the right amount of yam pulp, stir well. After the yam pulp is cooked, pour in the right amount of starch and stir well.

Get the materials ready. Soak the yam powder skin in boiling water for about 20 minutes. Skim off the water and wash it with cold water. Mash the garlic with a tamper. Cut the coriander and spring onions into minced pieces. Take a bowl, mix the mashed garlic and vinegar salt, sugar and pepper in the bowl.

Cold yam powder skin cut into thick shreds and set aside. Peel and slice the yam and boil the water. Hot for about 2 minutes. Drain from the pan and set aside. Dice the chili. Prepare garlic and chopped onions. Put it together on the plate and spill the oil on top. Add light soy sauce, salt, chicken essence, chopped onions and sesame oil.

The first kind: fried shredded pork with yam powder skin. Stir-fry the shredded meat and yam until the meat is well done, fresh and tender in taste and fragrant. Add spring onions, ginger, garlic and other seasonings to make it more delicious. The second kind: stewed chicken soup with yam powder skin. Stew the chicken and yam powder skin, the meat is fresh and tender, and the taste is smooth. Add the right amount of salt, ginger and other seasoning, the aroma is overflowing.

The eating method of yam powder skin is also flexible and changeable. It can be used as the protagonist of salad dishes, mix well with shredded cucumber, shredded carrots and other vegetables, and then add vinegar, soy sauce, chili oil and other seasonings to make appetizing cold yam powder.

Homemade vermicelli is a common practice, how to make authentic homemade vermicelli

1. Put the Euryale powder and alum into a basin, add cold water and make a paste, adjust it to look like soy milk, boil the water in the pot, put the powder skin rotator into the pot, rinse quickly in the water and then float it on the surface, pour the right amount of powder into the rotator, quickly turn the spinner so that the powder is evenly spread on top.

2. Rinse the fresh powder skin, cut it into sections, soak it in cold water and set aside. Put pepper in the pot, stir-fry until crimson, let cool, put into fresh bag, mash, stand by. Mash the garlic cloves into mashed garlic and set aside. Wash the cucumbers, shred them, spread them on a plate, and set aside.

3. Potato starch, then add water and stir it together to form starch pulp. The ratio of water to starch is adjusted according to the taste and thickness you need.

4, the practice of self-made peeling (powder skin) mung bean starch and water are adjusted into mung bean starch liquid by adding a little salt at 1:1.

The method and formula of powder skin

The correct way to make flour skin is as follows: add 1.5 times of water and the right amount of alum into mung bean starch, and then mix it repeatedly to ensure that there is no caking to make mung bean powder. Put the spinner in a boiling water pan and float it on the boiling water surface, then pour some mung bean powder into the spinner.

Practice: wash and shred cucumber, tofu skin, carrots and green peppers; peel and soak in water. Put oil in the pan and stir-fry the minced meat until fragrant. Put the peel, cucumber, tofu skin, carrot and green pepper into the plate in turn.

The practice and formula of vermicelli are introduced as follows: tools / materials: potato starch, cold water, salt, alkali noodles, water.

Prepare a bowl of potato starch and pour it into a container, then use the same size bowl to add one and a half bowls of water. The ratio of potato starch to water here is 1: 5. If it is too thin, it cannot be peeled. If it is too thick, the powder skin is hard and not delicious. After mixing the starch water, add salt and continue to stir well.

Put the Euryale powder and alum into a basin, add cold water and make a paste, adjust it to look like soy milk, boil the water in the pot, put the powder skin rotator into the pot, rinse quickly in the water and make it float on the surface, pour the right amount of powder into the rotator, quickly turn the spinner so that the powder is evenly spread on top.

How do you make the pink skin?

The main results are as follows: 1. The correct way to make flour skin is as follows: add 1.5 times of water and proper amount of alum into mung bean starch, then mix it repeatedly to ensure that there is no caking to make mung bean powder. Put the spinner in a boiling water pan and float it on the boiling water surface, then pour some mung bean powder into the spinner.

2, the practice of self-made peeling (powder skin) mung bean starch and water are adjusted into mung bean starch liquid by adding a little salt at 1:1.

3. Rinse the fresh powder skin, cut it into sections, soak it in cold water and set aside. Put pepper in the pot, stir-fry until crimson, let cool, put into fresh bag, mash, stand by. Mash the garlic cloves into mashed garlic and set aside. Wash the cucumbers, shred them, spread them on a plate, and set aside.

4. Raw materials and utensils for making vermicelli and cold flour: mung bean (or corn) starch, alum, water; several hot baskets with a diameter of 215 mm, a cold water tank and a feeding spoon.

Methods and steps of making powdered skin

1. Vermicelli is a traditional food made of starch, which is suitable for farmers to make, and the tools are also very simple. Preparation method paste: take the damp starch with a water content of about 45-50%, slowly add it with cold water about 5 times the amount of powder, and stir continuously with a wooden stick, while adding 3/1000 alum to the damp starch.

2. Packaging: the rolled powder crust is packed in plastic bags or cartons to maintain its freshness and taste. In a word, the production process of vermicelli includes material selection, soaking, grinding, filtering, boiling, solidification, peeling, drying, winding and packaging.

3. The practice and formula of vermicelli are introduced as follows: tools / materials: potato starch, cold water, salt, alkali noodles, water.