正宗红薯粉皮，只需水和淀粉就能做，40秒1张，晒干后味道比肉香。红薯粉皮这个东西大家应该都吃过，但是很多人应该都没见过它是咋做出来的。其实在农村一些人家就会做这个，制作的过程真是让人大开眼界，很神奇又很漂亮，也算是北方的特产吧。今天我们就在家做红薯粉皮，刚蒸好的粉皮透亮劲道不易断裂，晒干之后能炒菜炖菜更容易储存，简单无难度，喜欢的朋友可以试一试。

准备食材：

红薯淀粉、温水、盐、热水

具体做法：

1.做粉皮的原材料比较重要，我们要选这种比较纯正的红薯淀粉来制作，放上300g。

2.然后再添加360g的温水，淀粉和水的比例是1:1.2，2g食盐增加透亮性和筋性。

3.简单的把红薯淀粉化开，就用滤网过滤一下。

4.过滤好的淀粉水，就是这种非常细腻顺滑的状态。

5.淀粉特别容易沉淀，每次倒之前都要先搅拌一会儿，稍微的晃一晃把表面晃平整，直接放在开水锅里。

6.大概20秒左右，表面没有流动的粉糊了，就灌一些热水进去，看到粉糊变得透明，而且鼓起了小泡。

7.这时候就取出来，放在凉水里过凉，取粉皮的时候先用手指划一圈，然后找到一个口子直接撕扯下来，做好的粉皮特别的顺滑透亮，而且很劲道。

8.这里要注意的是做上一张摊上一张，然后在太阳下晒上一天。

9.晒好的粉皮水分都已经蒸发走了，所以说它变得很坚硬，稍微的敲一敲你就能听到它有多脆了，大家吃的时候可以用温水把它给泡发了，平时调凉皮炒菜或者炖菜都能用到，它的口感就是比较爽滑的，比凉皮要劲道很多。

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褚侄诚708淀粉冲开水可以吃不? -
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