How is lotus root starch made?

Preparation method of lotus root starch:

1. Prepare fresh lotus roots. Don't choose both ends of the lotus root, and don't choose the one with cloudy eyes.

2. Cut the lotus root into pieces, add water and make lotus root paste with high-speed blender or cooking machine.

3. Pour the lotus root mud into a piece of gauze and squeeze out the juice. Then put the lotus root residue into clean water to continue brushing, and repeatedly brush to wash out all the starch in the lotus root residue.

4. Leave the filtered lotus root powder water for one hour, and precipitate for a while if it is too much.

5. Pour the precipitated water and leave the lotus root powder.

6. Pour lotus root starch into a dish and dry it. You can also pour it on baking paper and put it in the oven to dry at low temperature.

7. Dried lotus root starch is caked and the color is a little gray. You can pour it into a fresh-keeping bag and crush it with a rolling pin.

8. Take some lotus root starch and mix well with cold water first. Remember, never pour boiling water directly when brewing lotus root starch, otherwise it will agglomerate.

9. Then pour in boiling water and stir, and the thick lotus root starch will be ready. You can add sesame seeds, dried fruits and nuts at will, or sprinkle with refreshing dried osmanthus.