What to do if lotus root powder fails to brew

Lotus root powder is the first choice food for patients after surgery. It tastes great and is nutritious, but the failure rate of brewing lotus root powder is too high. Many people don’t know how to brew a bowl of fragrant and smooth lotus root powder. After many failures, I summarized the rules and now introduce them to you, hoping to reduce the number of failures and smoothly brew a bowl of fragrant and smooth lotus root powder to bring patients a good mood.

The brewing order is as follows :

1. Prepare a bowl, a spoon, and a pack of lotus root starch (if it is in bulk, scoop about two spoons)

2. Pour lotus root powder into the bowl

3. Add a small amount of cold boiled water and stir evenly to completely dissolve the lotus root powder particles (mineral water or drinking water are both fine, as long as they are not too hot. This step is very important. Do not use boiling water directly, as the result of using boiling water is the formation of granular lotus root powder)

4. Prepare boiling water. It is best to use a gas or electric kettle to ensure that the water can reach 100 degrees.

5. Pour in boiling water and stir evenly while pouring until the lotus root starch is formed. Do not pour too much boiling water, about 2/3 of a bowl. Be sure to stir quickly and keep stirring until the lotus root powder turns into a light brown transparent gelatin.

6. Look at the lotus root starch. Is it easy to prepare?

What if the brewing fails accidentally? It doesn't matter. You can pour the failed lotus root powder into a pot and heat it until it becomes a paste. Don't throw it away.

Lotus root powder is edible for the general population, especially for the elderly, children, women, and the weak and sick; it is particularly suitable for patients with high fever, vomiting blood, hypertension, liver disease, loss of appetite, iron deficiency anemia, and malnutrition. So how do you choose lotus root powder?

Look at the color. Pure lotus root powder contains a large amount of iron and reducing sugar and other ingredients. After contact with air, it is very easy to oxidize and the color of the lotus root powder changes from white to slightly red. Other starches, such as potato, sweet potato, water chestnut, cassava, and kudzu starch, do not have this change and are all white or slightly yellow; if they are rose red, it is because pigments have been added for dyeing.

When you smell lotus root starch, it has a unique fragrance, while other starches have no fragrance.

Try it: Take a little lotus root powder and rub it with your fingers. Its texture is finer and smoother than other starches.

Take a little lotus root powder and put it in your mouth. It will dissolve quickly after it comes into contact with saliva. Other starches are not easy to dissolve after entering the mouth, but instead stick together or form clumps.

In addition, lotus root starch will change color from reddish to reddish brown if stored for a long time. This does not mean it has gone bad and does not affect its consumption.