Chapter 68 Potato Flour
This is a strenuous job. Two people, each with one, take turns pounding. When you lift it up, I put it down.
At this pace, it took the two of them three hours to finish everything.
After pounding the food, Zhao Yeqing couldn't lift her hands anymore. She could already imagine the miserable state she would be in the morning. She probably wouldn't even be able to hold chopsticks.
Mu Xi finished the remaining work. The mashed potatoes needed to be rubbed in water to wash out the starch inside. The whitened water was placed aside to settle, and most of the work was done.
When Zhao Yeqing thought that there were only 70 or 80 kilograms of potatoes, and there were still 400 kilograms of sweet potatoes that had not been processed, she wanted to die on the spot.
She stroked Huhu's fur and uttered a frenzied remark, "Huhu, you wish you were a donkey."
Mu Xi......
The water was almost settled by the evening. Mu Xi poured out all the water in the basin, and what remained at the bottom of the basin was the snow-white potato starch.
The potato starch that had been drained of water quickly hardened at the bottom of the basin. It broke up with a cooking spatula and turned into powder when squeezed by hand.
The powder was rather coarse, and a small mill was needed to grind the potato flour into fine powder. Zhao Yeqing felt very bad seeing Mu Xi busying himself, but she was powerless. She could only play a comedy movie for him on her mobile phone while Mu Xi was grinding the powder slowly.
The temperature at night is lower than during the day, and there is no direct sunlight, so the two of them have been active almost exclusively at night and use the daytime for sleeping.
Most wild animals choose to use the night as their protective umbrella, and they can stay awake at night to be alert to animal attacks.
It was almost twelve o'clock by the time Mu Xi finished grinding the potato starch.
They were preparing to have their second meal of the day.
Mu Xi scooped a spoonful of ground potato starch, added a small amount of salt and cold water, stirred it evenly, and then poured in a bowl of boiling water. He used the high temperature of the boiling water to boil the potato starch into a mature starch, and then added two kilograms of potato starch in batches.
After stirring evenly, knead the batter into dough until it is smooth.
Potato starch dough is whiter than dough made with regular flour and feels like plasticine.
There was no pasta machine at home, so the only way was to roll the dough by hand. He flattened the dough with a rolling pin and then cut it into long strips with a knife. Mu Xi wanted to roll the flat strips into balls, but was stopped by Zhao Yeqing.
She knew that this step was because she only liked to eat round Mu Xi when she was a child, so she quickly said, "Don't bother, I like to eat all of them now."
Seeing her insistence, Mu Xi gave up and said, "It would be better if I bought you the wrong thing once before and you still remember my grudge."
Potato flour needs to be rinsed with cold water after it is made, so that it will be chewy and smooth when eaten.
Mu Xi took out the cooled potato noodles and asked, "Do you want to eat soup or stir-fry?"
Zhao Yeqing decisively chose, "Fried."
Fried noodles are the right way to start the night.
Fried potato noodles are very simple. Mu Xi takes out a sausage, cuts it into slices, and frys it in oil until both sides are golden brown. Beat an egg in a bowl and pour it in. When the egg solidifies, pour the potato noodles in and stir well. The only seasonings are light soy sauce, oyster sauce and thirteen spices. Stir-fry a few times to let the water evaporate. The sauce will adhere to the potato noodles, which looks rich and greasy and very appetizing.
Zhao Yeqing took out the peach wine he had brewed earlier and poured two glasses, added ice cubes, and paired the chilled peach wine with a plate of fried potato noodles with the flavor of a roadside stall.
Zhao Yeqing couldn't control his saliva secretion and picked up the wine glass. "No need to say anything, it's all in the wine."
The peach wine is sour and sweet with a hint of bitterness. One sip of it after being chilled will whet your appetite. A whole plate of potato noodles was finished in less than ten minutes.
She felt like she was okay again.
When I think about how the sweet potatoes can be turned into spicy and sour sweet potato noodles, the 400 kilograms of sweet potatoes doesn’t seem so difficult to handle.
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Sure enough, Zhao Yeqing's hands were so sore that he couldn't get out of bed the next day, and he even groaned in pain during his sleep.
Mu Xi did not disturb her. These two days, when she was asleep, he got up and slowly took out the sweet potatoes and washed them, intending to finish it slowly by himself.
It was not easy to finish harvesting several hundred kilograms of sweet potatoes. He was discovered by Zhao Yeqing before he had finished half of it.
It is definitely faster for two people than for one person. The previous steps are the same as making potato flour, but there are too many sweet potatoes. After the sweet potatoes are pureed, the starch water produced fills two large basins, and the standing water is also relatively yellow.
The sweet potatoes used to make sweet potato flour need to be stored for a while before making them so that the moisture can be dried out. The sweet potatoes in the cellar can be stored for a long enough time, but the variety is not the best.
The best sweet potato for making sweet potato noodles is the one with white heart, which has a more powdery texture. The sweet potatoes she grows are the ones with red heart, which are more suitable for steaming and roasting.
The sweet potato flour took eight hours to settle. After pouring out the water, it had to be washed with water again.
After repeated rinsing and sedimentation three times, the sweet potato powder underneath turned pure white, and it was considered clean.
After pouring out the water on top, wrap the sweet potato flour containing moisture in gauze and hang it up to drain the moisture.
The gaps in the gauze are small, so water is not easy to precipitate out. Zhao Yeqing gently tapped the outside of the gauze bag with a small wooden stick, and the water slowly overflowed.
It cannot be exposed to the sun and can only be hung indoors for two days. When Zhao Yeqing was almost tired of eating the sweet potato flour, the sweet potato flour in the gauze was finally dry.
Mu Xi put down the gauze, which was filled with heavy sweet potato starch. Three hundred kilograms of sweet potatoes produced sixty kilograms of sweet potato starch.
The sweet potato starch inside has formed a hard ball. Put it into a dry winnowing basket, cut it into slices with a knife, and then crush it.
After crushing it, it needs to be dried in the sun. Fortunately, it can be dried under the sun this time. Normally, it takes about a week to dry, but with the help of the sun BUFF, it is completely dry in one day.
The dried sweet potato starch is grayish white and can now be collected and stored.
Zhao Yeqing found a plastic jar and filled it half with sweet potato starch. He opened a bag of nuts from the snacks and put the desiccant inside into the sweet potato starch jar.
The remaining half of the starch is used to make sweet potato vermicelli.
Like potato starch, the first step in making sweet potato vermicelli is to use boiling water to make mature starch. After adding a small amount of starch to the boiling water and stirring continuously, it becomes a transparent viscous liquid, just like the prepared lotus root starch paste.
The cooked starch needs to be cooled, but the weather is too hot and it takes a lot of time to cool it down.
After it has cooled, pour it into the sweet potato starch paste with water in batches, stirring as you pour. After stirring evenly, you can start making sweet potato vermicelli.
Unlike potato flour which is made from dough, sweet potato vermicelli is made by pouring the batter into a colander, suspending it above a large pot of hot water, and constantly slapping the surface of the batter. The batter will then leak out from the small holes into the boiling water and condense into vermicelli.
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