Xingshan Ge Fen [Hubei Xingshan Specialty]

What is Xingshan Ge Fen? Authentic Hubei Xingshan specialty: Xingshan Ge Fen

Content summary:Do you want to know what Xingshan Ge Fen is? This article is a detailed introduction toHubei Xingshan specialty - Xingshan Ge Fen. It was reorganized and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xingshan Ge Fen. The full text takes about 6 minutes to read, mainly including the basic introduction of Xingshan Ge Fen and its nutritional value? How to make Xingshan Ge powder and identify its authenticity? Tasting and eating methods of Xingshan Ge powder, etc

Basic Introduction of Xingshan Ge Fen

Ge Fen, also known as Ge Fen, is a herbal medicine recorded in "Chinese Materia Medica". Its medicinal source is the root tubers of leguminous plants such as wild Ge and sweet Ge Teng.

. It is a precious tonic suitable for all ages and is known as the "millennium ginseng". It has both medicinal value and nutritional and health benefits

Method of making Xingshan Ge powder

Cleaning root tubers: Select Ge Gen with a smooth surface, no mold or damage, and wash away impurities such as soil and sand with water without removing the skin.

Grinding and Grinding: Send the cleaned kudzu root blocks into a grinder for crushing. When crushing, water must be added, and the ratio of kudzu root to water should be 1:3. The sieve aperture of the crusher can be selected to be 2 millimeters, which can be increased

Slurry separation: Select a clean pool, lay it with a wide plastic cloth, and then place a 90-100 mesh steel wire sieve in the pool. Lay gauze inside the sieve, pour the slurry onto the gauze, inject clean water, stir thoroughly to allow the starch to leak into the pool with the water, and repeatedly add water until the starch and powder residue are completely separated. If conditions permit, a centrifuge can also be used for separation. The centrifuge speed is 1000 revolutions per minute, and after 10 minutes of centrifugation, wet starch can be obtained

Precipitation: Crush Guanzhong (a traditional Chinese medicinal herb) and soak it in water. After 15 minutes, pour the Guanzhong solution into the pool and gently stir. After 4-5 hours, the water powder separates. After 48 hours of precipitation of the starch slurry, scoop out the water on top of the starch and remove the starch block

Drying: Starch blocks can be packaged after being dried in the sun. Due to the oxidation and decomposition of starch during the sun drying process, it is recommended to dry starch. The suitable drying temperature is around 60 ℃

The most authoritative and scientific way to identify the authenticity of kudzu root powder is to use a high-power electron microscope to detect its particle shape: kudzu root powder is rhombic, lotus root powder is elliptical, potato powder is hat shaped, corn powder is spherical, and sucrose is irregular. However, due to the relatively complex and inconvenient nature of the above detection methods, the following introduces some simpler identification methods that are easier to operate

1. Under normal circumstances, pure kudzu root powder has a white appearance with a crystalline luster, followed by pale yellow kudzu root powder in terms of quality

3. Pure kudzu root powder is brewed with warm water to produce a milky white milk like appearance. After brewing with warm water, it is heated or brewed with boiling water above 90 degrees Celsius to produce a light yellow transparent gel like appearance with high adhesion. When lifted with a spoon, it can flow down evenly in a linear shape. However, when brewed with warm water, it is easy to form a transparent paste, and after brewing, the color turns white and it is difficult to form a linear flow. Most of them are adulterated kudzu root powder with other starches or even talcum powder added

Tasting and eating methods of Xingshan Ge powder

Cold mixed Ge powder

Ingredients: 25g Ge powder, 50g sugar, appropriate amount of peanut kernels and sesame seeds

Method:

(1) Wet 25g of kudzu flour with cold water, pour 250g of boiling water into it, and stir well

(2) Mix in the stir fried peanut kernels, sesame seeds, and sugar, mix well and serve