Xiangzhou Pueraria Powder [Guangxi Xiangzhou Specialty]

What is Xiangzhou kudzu root powder? Authentic Guangxi Xiangzhou specialty: Xiangzhou Pueraria Powder

Content summary:Do you want to know what Xiangzhou Pueraria Powder is? This article is a detailed introduction to the special product of Xiangzhou, Guangxi - Xiangzhou Pueraria Powder. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xiangzhou Pueraria Powder. The full text takes about 5 minutes to read, mainly including the basic introduction of Xiangzhou Pueraria Powder and its nutritional value? How does the history of Xiangzhou Pueraria powder come about? How to make Xiangzhou Pueraria powder and identify its authenticity? Tasting and eating methods of Xiangzhou kudzu root powder, etc

Basic Introduction of Xiangzhou Pueraria Powder

Pueraria powder, also known as Pueraria powder, can be divided into Pueraria starch and Pueraria whole powder, with the difference being the addition process

Pueraria contains 12% flavonoids, such as puerarin, daidzein, peanut extract and other nutrients, as well as protein, amino acids, sugar, and essential minerals such as iron, calcium, copper, selenium for the human body. 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 Xiangzhou kudzu root powder

Raw material selection → cleaning → peeling → slicing → color protection → rinsing → steaming → cleaning → drying → crushing → sieving → finished product

How to distinguish the authenticity of Xiangzhou Pueraria powder<35

1. Under normal circumstances, pure kudzu root powder has a white appearance with crystalline luster, while light yellow kudzu root powder is of lower 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

The kudzu root powder is soaked in warm water and then poured into boiling water, resulting in a dark brown color

Tasting and eating methods of Xiangzhou kudzu root powder

Eating methods of raw kudzu root powder

1. Prepare a packet of wild kudzu root powder, cold water, bowl, and spoon

2. Pour wild kudzu flour into a bowl

3. First, dilute with a small amount of cold water and mix thoroughly until there is no resistance sensation (not too much cold water)

4. Slowly pour in boiling water with a temperature above 95 degrees, and stir continuously with a spoon while pouring water

5. After stirring, the Ge powder becomes a semi transparent paste (if the water temperature is too low, it will become a milky white paste, which can be poured into an iron pot or heated in a microwave to become a transparent paste, and can be used)