The six starches that you can't tell can be made into these amazing snacks

First of all, let's talk about the six starches that are commonly used, they are: corn starch, sweet potato starch, tapioca starch, pea starch, potato starch, wheat starch.

Next, let's talk about the masterpieces of various starches

Cornstarch is a masterpiece ———— milk cube

The representative of sweet potato starch is ————wide flour

Tapioca starch masterpiece ———— taro balls

Pea starch is a representative of ———— jelly

Potato starch is a representative of ———— pot wrapped meat

Wheat starch masterpiece ———— crystal shrimp dumplings

Seeing this, some friends will say, then tell us how to make these 6 kinds of food, okay? No problem, I'll start with that:

1 homemade milk cube

Ingredients: 100g of milk, 30g of light cream, 12g of sugar, 13g of corn starch

Steps:

1 Mix milk, whipping cream, granulated sugar and cornstarch and sift through.

2 Pour into a pot and cook until thick

3 Pour into a mold, such as a glass bowl, and refrigerate

4 Cut into small cubes and serve.

2 Homemade sweet potato flour

Ingredients: 100 grams of sweet potato starch, 70 grams of water, appropriate amount of salt

Method:

1. Put 10 grams of sweet potato starch and 20 grams of cold water in a bowl and stir well

2. Sweet potato starch will be difficult to dissolve in water, let it stand for 10 minutes, stir it, and it will soon be mixed with water, then you can put some salt to taste.

3. Add another 50 grams of boiling water, put the bowl in the pot after adding boiling water, heat it through the water, stir constantly, and turn it into a paste from the pot.

4. Add 90 grams of sweet potato starch in batches, and you can use tools to get a little hot at this time. For example, scrapers.

5. After 90 grams of sweet potato starch is added, the scraper will not be able to mix, at this time, knead the smooth dough by hand, if it is not a ball at this time, it is necessary to continue to add a small amount of sweet potato starch many times, do not add too much at a time, otherwise you will have to add water, and then the cycle will be 。。。。。。

6. Knead until the large sweet potato flour particles are basically invisible, and the dough feels hard to the touch. Without toughness, it will break as soon as it is pulled. So don't talk about it.

7. Take 20 grams of dough and press it flat, put it in a pot and cook until it floats and becomes transparent.

8. Take it out and mix it with the original dough while it is hot, use tools for those who are afraid of being hot, and use your iron sand palm for those who are not afraid of being hot. Be careful, always keep it hot.

9. At this time, the dough is a little malleable, it may be a little soft, it doesn't matter, continue to knead, it will slowly dry and become a moderately soft and hard dough.

10. Put the dough sheet on the board (there may be some pimples in your own production, it doesn't matter), it is best to roll it back and forth, in order to prevent it from sticking to the board, you can sprinkle some flour to prevent sticking. I use silicone pads, but I have to sprinkle some flour as well.

11. Cut the dough into long strips, not in half, just cut directly, otherwise it will break!!

12. After the water is boiled, boil in the pot until it floats and becomes larger, and then take out the cold water a few times.

13. That's it, you can use it to fry or boil. You can rest assured that you are doing it.

3 homemade taro balls (three-color taro balls)

Ingredients: purple potato, sweet potato, tapioca flour, powdered sugar All in moderation, because this does not need to be proportioned.

Method:

1. Wash and cut the purple and sweet potatoes into slices, and steam them in a pot. Serve on two plates.

2. Steam and add powdered sugar and tapioca flour while hot, knead into a dough (just add tapioca flour a little bit to knead into a dough), and knead them into two doughs, one is purple potato dough and the other is sweet potato dough.

3. Roll the dough into long strips and cut it into small pieces, which is the size of the taro balls we usually eat in the store.

4. When eating, after the water is boiled, it is rounded and boiled until it floats, then you can take out the cold water, and then put in the sugar water after it is cold.

4. Homemade jelly

Raw materials: pea flour: 250 grams of water 2000 grams (must be in this ratio), this gram can make more than 2 kilograms of cold powder, if you don't need so much, you can reduce the amount, but the ratio should be 1:8

Method:

1. Pour 1600 grams of water into the pot

2. Pour the remaining 400 grams of water into a basin, mix well with 250 grams of pea flour, and then pour all of them into the pot.

3. Turn on medium heat and stir in the pot with a hand whisk. If you don't have a whisk, you can also use a rolling pin instead. Be careful to stir as soon as the heat is turned on, if you wait for the water to be hot before stirring, it will clump.

4. When stirring, you will find that some powder has formed small pieces, then adjust to low heat and continue to stir.

5. Slowly you will find that it has become translucent from white, continue to stir.

6. Stir for a while, lift the whisk or rolling pin, and you will see that the hanging jelly is in the shape of an inverted triangle, which means that the consistency is appropriate and cooked.

7. Turn off the heat and pour into a clean container, such as a large bowl or pot, and wait for it to cool. (It is best to make cold powder at night, leave it at room temperature overnight, and eat it in the morning.) Then it can be cut into pieces or scraped into filament.

5. Pot wrapped meat

Ingredients: 200 grams of potato starch, 500 grams of tenderloin, 3 pieces of coriander

80 grams of sugar, 3 grams of salt, half a carrot, 80 grams of vinegar

Half a green onion, 1 tablespoon of cooking wine, 3 grams of pepper, 800 grams of cooking oil

Method:

1. Cut the meat into knife-thick slices, add salt, cooking wine, pepper, mix and marinate for 20 minutes.

2. Shred the green onions, carrots and green onions for later use.

3. Pour an appropriate amount of water into the potato starch, mix well, put it aside, let it settle for about 20 minutes, and when there is delamination, pour out the water on it, leaving only the thick starch at the bottom of the bowl.

4. Pour the marinated meat into the starch slurry, if it is too dry, you can add a little water, and then stir it to make both sides of the meat stained with the batter.

5. Pour oil into the pan, pay attention, cool oil in the hot pan. When the oil temperature is 70% hot, slowly add the meat slices, which can be fried in batches to avoid sticking.

6. Fry until it floats, and then remove it for later use.

7. After all the frying is done, you need to re-fry it again, the specific operation is to continue to heat the oil temperature to the highest temperature, pour in the meat again, and fry it again until it is golden brown, which is to force out the excess oil and make the meat more crispy. The taste is better.

8. Take another empty bowl, pour white vinegar and sugar into the bowl and stir.

9. Pour out the oil you just fried, pour the sweet and sour sauce into the pot, and burn until it is viscous.

10. Pour the shredded green onion and shredded carrot into the pot and fry it, then pour the meat into the pot and fry it quickly, and finally put the coriander in it, and you can get out of the pot.

6. Crystal shrimp dumplings

Ingredients: 12 fresh shrimps, 100 grams of winter bamboo shoots, appropriate amount of pork fat

100 grams of wheat starch, 40 grams of corn starch, boiling water, appropriate amount

Salt, appropriate amount, sugar, appropriate amount, sesame oil, 1 tablespoon vegetable oil

White pepper powder a pinch ginger powder 1 tablespoon

Method:

1. Peel off the shrimp shell and remove the shrimp line, chop the pork, and chop the winter bamboo shoots for later use.

2. Pat the shrimp with the back of a knife, add fat and winter bamboo shoots, add ginger powder to remove the smell, then add salt, sugar, sesame oil, pepper to taste, stir with your hands and put it in the refrigerator for later use.

3. Put wheat starch and corn starch into a bowl, add boiling water in batches, and stir with chopsticks until they form small pieces. Pour it on the cutting board, slightly dissipate the heat, and then knead it into a smooth dough by hand, adding some cooking oil halfway.

4. Knead the dough into long strips and cut into small pieces of the same size.

5. Take a small piece of dough, flatten it with your hands, smear the back of the knife with oil, and press the flattened dough into a dough again.

6. Wrap the shrimp meat just adjusted, just wrap it like dumplings, pay attention, don't put too much shrimp meat, and leave some obvious space at the top, otherwise, the expansion will be obvious during the steaming process, resulting in breaking the skin.

7. After the water boils, put in the shrimp dumplings and steam them over medium heat for 5-8 minutes.