What is water bamboo starch and how to make it

To see water chestnut millet, many people can only recognize the third character. Don't worry if you don't know how to pronounce it; by mentioning its alternative names, everyone is sure to have eaten it. Water chestnut actually refers to horse hoof. Millet flour is also known as horse hoof starch. How is horse hoof starch made? What are the effects of millet flour? Which groups should avoid consuming millet flour? Which brand of millet flour is the best? Let's learn about it together

What is millet flour

Millet flour is also called horse hoof starch. Generally, authentic millet flour is made directly from horse hooves. Before we understand millet flour, let’s first know what water chestnuts are.

Water chestnuts have many alternative names: black yam, horse hoof, ground chestnut, red rushgrass; most people call it horse hoof. Water chestnuts belong to the sedge family. They are round and pointed on top with a smooth and shiny surface, appearing purple-red or dark brown. They grow in ponds and marshes, with green stems growing on the ground, and edible tubers underground. Due to its shape like a horse hoof, people also call it horse hoof. Its exterior resembles chestnuts not only in shape but also in taste, ingredients, functions. It is called "ground chestnut" because it grows in the mud.

Water chestnuts have purple-black skin and white flesh with a sweet flavor and plenty of juice, making them crisp and delicious, earning the nickname "underground snow pear". Northern people call it "Jiangnan Ginseng", suitable for eating both raw as fruit or cooked like vegetables. It is a popular seasonal food.Millet flour is made from this kind of food. It is starch derived from water chestnuts.

Grind the water chestnuts into a paste, filter out the pulp using cloth, and after sedimentation and drying, you get millet flour. Millet flour has fine powder quality with large crystal particles and a sweet taste. It can be used to makehorse hoofcake , horse hoof batter, and other culinary uses.How is millet flour made Millet flour is produced from water chestnuts as the base material and can be used to make many types of delicacies.

Now, supermarkets also sell millet flour. In fact, we can also make water chestnut flour ourselves.

1 Select water chestnuts: Choose fresh ones without rot or cracks. Then wash them thoroughly, peel off the skin, and remove any sprouts.

2 Cut into pieces: Coarsely chop the water chestnuts to a granular size likemillet

size; no need for very fine pieces.3 Grind the mixture with a small amount of water using a blender and make it into a paste. 4 Filtering: Filter while adding a little water, shake the cloth bag to allow the liquid to flow out. Filtering is crucial for ensuring the quality of the water chestnut.

5 Sedimentation: After filtering, add a small amount of water to the residue, stir evenly and let it settle for 24 hours. 

Then pour off the clear liquid on top, add more water, stir while filtering.

6 Dry in the sun: Spread out the wet flour under the sun for several days until completely dry. At this point, millet flour is ready. Millet flour’s benefits

Millet flour has all the nutritional values of water chestnuts and its functions as well.

Here are some of the benefits of millet flour:

1 Urination effect: Water chestnut juice can promote urination.2 Antibacterial effects: Water chestnuts have antibacterial properties and can inhibit influenza viruses. Additionally, they can suppress

large intestine

bacteria activity by 80%.3 Anti-cancer effect: Medical organizations have discovered that various formulations of horse hoof have anti-tumor effects in animal studies.4 Clear lung and resolve phlegm: With a sweet, cold nature, water chestnuts can clear lung heat; rich in mucilage, they also have the function to moisturize the lungs and resolve phlegm, thus clearing heat and resolving phlegm. 5 Promote bowel movement: Water chestnuts contain coarse

protein

and starch, promoting large intestine motility. Millet flour’s contraindicated groups

Water chestnuts are sweet, juicy, crisp, and delicious with the nickname "underground snow pear", called "Jiangnan Ginseng" by Northern people. They can be eaten raw as fruit or cooked like vegetables and are a favorite seasonal food.Millet flour is also aromatic and sweet, suitable for making various dumplings

and snacks.

So, who should eat millet flour? Who shouldn't eat it?Generally, most people can consume millet flour. Those who cannot consume millet flour include: children with weak digestion, those with spleen and stomach deficiency, those with loose stools, and those with blood clots.

Now that we know which groups should avoid eating millet flour, it's easier to remind people when buying food made from this ingredient to prevent any potential health issues. Which brand of millet flour is the bestMillet is a common food in southern regions such as Guangdong, Guangxi, and Hunan. Thus, these regions are more popular for their millet flour. Common brands of millet flour include Chetianhe, Huajiao, and Lvyuangling, among others.These brands have significant regional characteristics. As for which brand is the best, MamaNet cannot provide a definitive answer; it depends on personal preference.

Let’s take a look at these brands:

Chetianhe Millet Flour: They have their own 10,000 mu planting base and strictly control raw materials. Other manufacturers can’t match this.

In production, Chetianhe millet flour never adds any additives or other powders to ensure it is 100% pure. Many consumers can testify to this. Huajiao Brand Millet Flour: The "Huajiao" trademark has changed to "Pegangqiao".

"Pegangqiao" brand horse hoof flour uses traditional methods and does not add any flavorings or colors, making it convenient to prepare and easy to digest. Suitable for all ages, it is an ideal daily food and gift. Lvyuangling Millet Flour: The ingredients come from the farmer’s own horse hooves, natural and additive-free, with a fresh taste and subtle sweetness. When eaten, you can addmilk

, honey or syrup to enhance the flavor. In production, Chetianhe lotus root starch absolutely does not add any additives or other powders, ensuring it is 100% genuine lotus root starch, which countless consumers can testify to.

"Huajiao" brand lotus root starch: the "Huajiao" trademark has been changed to "Baogangqiao"."Baogangqiao" brand tapioca starch is made from lotus roots using traditional processes without adding any flavorings or colors, making it convenient to prepare, with fine texture and easy digestion, suitable for all ages. It is a convenient food for modern household use and an ideal gift.

Lvxiangling lotus root starch: the raw material comes from locally grown lotus roots, providing genuine and additive-free high-quality tapioca starch with a refreshing taste and light flavor. When cooking, add milk,honey or syrup for an even better flavor.