1, transfer paste: According to 50 kilograms of sweet potato starch, 60 kilograms water and 150 grams of white peony, stir evenly thin paste.
2. Spinning: Using a flat-bottom hot plate to process, put the hot plate on the water pot, and after the thin paste is poured into the hot plate, immediately turn the hot plate to spread the paste evenly. When the hot paste condenses in the heat, grab the hot plate and let it into the boiling water.
3. Cooling: Put the cooked pink skin into cold water for a while, then remove and serve as gouache. The gouache is finely chopped or seldom eaten, and it can also be eaten with onion, oil, salt, monosodium glutamate and other suitable fried foods. If the dry skin is sold, the skin of the gouache can be bleached in the pulp, rinsed with fresh water, and dried.
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