手工蓮藕粉 曾經的欽定御膳貢品 Homemade Lotus Root Starch Recipe
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週日熊貓先生陪肥丁去巿場買菜，有壯丁負責運輸，不重不買，每當大量採購某種食材，很多店家都是一臉不可思議的，「買這麼多幹甚麼」的神情，肥丁都習慣了。這次豪氣的跟菜檔老闆的要了 5～6 根蓮藕，老闆呆了呆，熊貓先生也一臉懵懂的表情，真想拍下來留念。
蓮藕是荷花地下的莖，含膳食纖維、維生素和鐵。健脾開胃，補益血氣，是養生食品。用蓮藕製成粉，能消食止瀉，開胃清熱。感冒、沒胃口時，吃蓮藕粉是很好的。
蓮藕粉最簡單的吃法是沖調蓮藕羮，那半透明水潤黏稠的口感，有人喜歡有人不接受。除了直接沖飲、勾芡、做涼糕。
蓮藕粉曾經是御膳貢品，製作方法當然不是直接拿蓮藕曬乾磨粉這麼簡單，而是要用水磨的方法，新鮮蓮藕洗乾淨、碾碎、用水將澱粉洗出、沉澱、刮片、乾燥等流程。3 KG 蓮藕得到 50 G 蓮藕粉。巿售很多便價的藕粉，會加入樹薯粉等混充，細心查看包裝上的成份，除了蓮藕，還有熟製澱粉等其他成份，就不是100％ 純正的蓮藕粉了。
剛剛脫水的蓮藕粉，未煮熟放入口中，會自然化開，真正入口即化，沒有生粉味，若是用太白粉或樹薯粉混充的蓮藕粉，口感黏糊。
【挑選適合製作的蓮藕】
蓮藕是荷花地下的莖，季節和品種直接影響澱粉含量。秋藕爽脆多汁，冬藕粉糯，冬季的蓮藕富含澱粉質。出澱粉率較高。買有汙泥包裹的，洗乾淨後表面光滑呈淡紅色，愈重愈好，越接近根部的瘦長的老藕，硬實有牽絲，內側孔大，澱粉質越豐富。
【保存】
脫水的蓮藕粉，放入密封罐，室溫保存約 3 個月。用研磨機打磨成末，方便沖泡食用
蓮藕粉 ♦ 材料 （可製作約 50 g 蓮藕粉）
- 蓮藕 Lotus Root 3 kg
- 清水 Water 4.5 L
桂花藕粉 ♦ 材料
- 蓮藕粉 Lotus Root Powder 1 大匙
- 涼開水 Cold Drinking Water 1 大匙
- 剛煮滾的熱開水 Boiling Water 100 ml
- Demerara 原蔗糖 Demerara Raw Cane Sugar 1 大匙
- 乾桂花 Osmanthus 1 小匙
蓮藕粉 ♦ 做法
1. 量度蓮藕的重量，用水沖洗表面的泥。去頭尾，去皮。有些藕孔裡面藏了泥水，也要沖洗乾淨
2. 預備涼開水
3. 蓮藕切薄片，切好盡快浸泡，以免氧化變色
4. 依據調理機的容量，分次放入蓮藕和浸泡的水，我的攪拌杯最多放 1 公升液體，3 公斤蓮藕，分成約 7 ~ 8 份進行攪拌，打成細緻無渣的藕漿
5. 倒入棉布袋過濾，雙手擰乾棉布袋，蓮藕渣可以再打一次，倒回攪拌杯裡，加入另一份藕片，倒回剛才的藕漿再打一次，釋出更多的澱粉，擰乾。每份蓮藕都攪拌打磨兩次
6. 得到細滑的藕漿，藕漿倒入玻璃鍋裡，不要用金屬鍋，否則容易發黑
7. 放進冰箱靜置一夜，澱粉便會沉澱於鍋底，撇去浮面的清水，混濁液體也舀出來＝
8. 把沉澱於底部的蓮藕澱粉，轉移到烘乾機的烤盤上，薄薄的一層鋪平，面積越大，越快乾燥，烤盤放在燥乾機的最頂層，避免過熱氧化變黑，40°C 或以下，乾燥約 1 小時，乾燥速度依據厚度。沒有乾燥機可以曬乾
9. 剛才舀出來的混濁液體，可以繼續沉澱，分離澱粉和水份，當水份完全蒸發後食用時 先
桂花蓮藕羮 ♦ 做法
1. 用少量涼開水溶解，以免結塊，攪拌使澱粉完全溶化
2. 一邊攪拌，將滾燙的熱水快速倒入碗裡，滾水要剛剛煮沸，否則溫度不夠高燙不熟澱粉，粉糊快速變成半透明的膠狀，若覺得太稠，適量加入滾水，調整成自己喜歡的稠度
3. 有淡淡的蓮藕香，但沒有甜味，加入 DEMEMRARA 原蔗糖，或蜂蜜、麥芽糖、黑糖等你喜歡的甜味劑
4. 加入桂花，趁熱攪拌均勻。桂花藕粉要趁熱享用，燙熟的藕粉冷卻後，澱粉質會失去黏性和彈性，變成水水沒有潤滑的口感
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On Sunday, Mr. Panda accompanied Fat Ding to the market to buy vegetables, with Zhuang Ding responsible for the transportation. They wouldn’t buy anything heavy; whenever they made bulk purchases of a certain ingredient, many shopkeepers looked at them in disbelief, with expressions that seemed to ask, “Why buy so much?” Fat Ding had grown accustomed to this. This time, he boldly asked the vegetable stall owner for 5 to 6 lotus roots, leaving the owner stunned, and Mr. Panda appeared equally bewildered. They really wanted to capture the moment for a memory.
Lotus root is the stem of the lotus flower that grows underground, rich in dietary fiber, vitamins, and iron. It helps strengthen the spleen and stimulate appetite, and is a nourishing food. When processed into powder, lotus root can aid digestion, alleviate diarrhea, and promote appetite while clearing heat. Eating lotus root powder is beneficial when suffering from a cold or lack of appetite.
The simplest way to consume lotus root powder is by preparing lotus root soup, which has a semi-transparent, moist, and sticky texture that some people enjoy while others do not accept. Besides direct consumption, it can also be used as a thickening agent or for making jelly.
Lotus root powder was once a tribute in imperial kitchens, and its production is not as simple as just drying and grinding lotus roots. It involves a water grinding process where fresh lotus roots are thoroughly washed, crushed, and then the starch is extracted using water, followed by sedimentation, scraping, and drying. From 3 kg of lotus roots, one can obtain 50 g of lotus root powder. Many cheap lotus root powders available in the market are often mixed with tapioca starch and other fillers. It’s important to check the ingredient list on the packaging; if it includes anything other than lotus root and pre-cooked starch, it is not 100% pure lotus root powder.
The freshly dehydrated lotus root powder, when placed in the mouth uncooked, will naturally dissolve, truly melting in your mouth, without any raw flour taste; if it is mixed with tapioca starch or cornstarch, the texture will be sticky and gooey.
Choosing suitable lotus roots for production
Lotus root is the stem of the lotus flower underground, and the season and variety directly affect the starch content. Autumn lotus is crisp and juicy, while winter lotus is starchy and glutinous, with winter lotus being rich in starch. The starch yield is relatively high. Those wrapped in mud should be cleaned, and their surface is smooth with a light red color; the heavier, the better. The thinner, elongated old lotus closer to the root is hard and fibrous, with larger internal holes, indicating richer starch content.
Dehydrated lotus root powder should be stored in a sealed jar at room temperature for about 3 months. Grind it into a fine powder using a grinder for easy brewing and consumption.
Lotus root powder ♦ Ingredients (makes about 50 g of lotus root powder)
- Lotus Root 3 kg
- Water 4.5 L
Sweet osmanthus lotus root powder ♦ Ingredients
- Lotus Root Powder 1 tbsp
- Cold Drinking Water 1 tbsp
- Boiling Water 100 ml
- Demerara Raw Cane Sugar 1 tbsp
- Dried Osmanthus 1 ts[
Lotus Root Powder ♦ Instructions
Measure the weight of the lotus root and rinse off the dirt from the surface with water. Cut off the head and tail, then peel. Some holes in the lotus root can trap dirt and water, so wash them thoroughly.
Prepare some cooled boiled water.
Slice the lotus root thinly and soak the slices quickly to prevent oxidation and discoloration.
Depending on the capacity of your blender, add the lotus root and soaking water in batches. My blending cup can hold up to 1 liter of liquid, so I divide 3 kilograms of lotus root into approximately 7 to 8 portions for blending, ensuring a smooth, residue-free lotus root paste.
Pour the mixture into a cotton cloth bag for filtering. Squeeze the bag dry with your hands; the lotus root residue can be blended again. Pour it back into the blender, add another portion of lotus slices, then blend again to release more starch, and squeeze dry. Each portion of lotus root should be blended and processed twice.
You will obtain a fine lotus root paste. Pour the paste into a glass pot; avoid using metal pots to prevent discoloration.
Place it in the refrigerator and let it sit overnight. The starch will settle at the bottom; discard the clear water on top, and scoop out the cloudy liquid.
Transfer the starch settled at the bottom to the dehydrator tray, spreading it out in a thin layer. The larger the surface area, the faster it dries. Place the tray on the topmost rack of the dehydrator to avoid overheating and discoloration. Dry at or below 40°C for about 1 hour. Drying time may vary depending on thickness. If you don’t have a dehydrator, you can sun-dry it.
The cloudy liquid you just scooped out can continue to settle, separating the starch from the water. Once all the moisture has evaporated, it can be used.
Osmanthus Lotus Root Soup ♦ Method
Dissolve a small amount of cold boiled water to prevent clumping, stirring to completely dissolve the starch.
While stirring, quickly pour boiling hot water into the bowl; the water should just have boiled, otherwise, the temperature won’t be high enough to cook the starch. The mixture will quickly turn into a semi-transparent gel-like consistency. If it feels too thick, add boiling water as needed to adjust to your preferred thickness.
It has a faint aroma of lotus root but no sweetness. Add DEMERARA raw cane sugar, or honey, maltose, brown sugar, or any sweetener you prefer.
Add osmanthus flowers and stir well while hot. The osmanthus lotus root powder should be enjoyed warm; if the cooked lotus root powder cools down, the starch will lose its stickiness and elasticity, becoming watery and lacking a smooth texture.
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