Why is the lotus root starch produced in Li Zikai vomited by many people?

? Li's lotus root starch is all the rage. Because of its pure image, it became popular in the process of making lotus root starch by hand in small videos. However, many netizens complained that the videos were spliced too much and body double was used. However, Li's lotus root starch is more expensive than most lotus root starch on the market, and the effect is not as bad as in the video. In fact, lotus root starch is just the production method of most people is not right.

? First of all, Li's lotus root starch packaging is very beautiful, and the patterned green packaging looks very comfortable and has an antique feeling. It is also very pleasing to the eye to leave a jar to put some small objects after using lotus root starch, and there are many gifts. Li's things are usually packaged delicately, so the high price makes sense. The jar contains 350g lotus root starch, which is sealed and packaged. It seems heavy, but because of the high price, it is probably around 60 yuan, and netizens think the weight is still relatively small. When the lotus root starch was first opened, it was very fragrant and delicious, which made people look very appetizing. And there are many nuts, such as almonds, cashews, purple potatoes, osmanthus, cranberries and so on.

? Plum lotus root starch must be washed according to the instructions and turned into a sticky and transparent paste. Add 3 spoonfuls of lotus root starch to the bowl, add appropriate amount of cold water and melt into powder. Then pour in hot water, which must be boiling water, while stirring. You can't add too much water. In the process of slowly stirring, you will find that it becomes a little thicker, clear and transparent, full of luster. The nuts inside are very beautiful. Such a bowl of lotus root starch is smooth, not only with high face value, but also good taste, not very sweet, and very fragrant, so you will feel value for money after you really experience the delicious plum lotus root starch.