POTATO STARCH IN CHINESE RECIPES

Steps:

• Add vegetable cooking oil in potato starch and then stir in hot boiling water. Wait for a while and then grasp al crumbs together to form a ball. Then continue kneading for 8-10 minutes. The dough can be extremely stretchable, smooth and without any small bumps. More kneading makes the dough better.
• Dust the operating board with starch and then flat the dough and roll out to a rectangle. Cut into 1 cm thick strips and then shape into longer ones.
• Bring a large pot of hot water to a boiling and then prepare a bowl of cold water at side. Add the starch noodles in. Cook until floating, then transfer to cold water.
• Prepare another small pan, add 1 tablespoon of cooking oil and fry garlic and scallions until aromatic. Place light soy sauce, cumin powder, chili oil, salt, sugar, vinegar, sesame oil and sesame seeds in. And noodles and let is simmer for 3-5 minutes until the noodles are softened to taste. At last, mix with green onion and coriander. Serve directly.

Steps:

• Remove the skin carefully and make sure no skin pumps attached, then cut into smaller pieces. Transfer to a blender, add water to cover the sweet potatoes. Blend until really smooth by batches.
• Strain the content to separate residue and the starch liquid. Wash the residue and strain to separate as more starch as possible.
• Set aside until the starch is settled (I recommend at least 4 hours resting).Remove the water gently above. Add around 1L water, mix well, repeat the straining and settling process (make sure no sand and other impurities contained).
• Set the liquid overnight (Note 1) (long resting time helps to remove the water content in the starch block) and pour off the water above. Here we get the pure sweet potatoes starch. Spread on a tray and dry under sun or bake in oven at 50 degree C until well dried.
• If you want to store the sweet potato starch, drying is extremely important. Well dried sweet potato starch can be easily smashed into powder.