cooking

Edible corn starch is also known as "芡", which is a white odorless powder, which is mainly extracted from starchy substances such as corn and sweet potato. It can be used directly or in winemaking, and it is also a cooking aid that often comes in and out of the banquet. It has an irreplaceable effect in cooking.

However, the use of good starch is very knowledgeable. Generally, there are three ways to use starch in Chinese cooking, that is, hanging paste, sizing and thickening. Hanging paste is to add dry starch to the raw material before the pot; sizing is to add water starch to the raw material before the pot; thickening is to add water starch before the pot to thicken the soup of the dish. So what kind of dishes, how to use starch is appropriate?

If you want to sizzle, stir-fry, and simmer dishes, the oyster sauce must be thick enough to wrap the ingredients and not let the soup overflow. If you are simmering, simmering, and cooking, the concentration should be slightly lower but still thick. Oh, so that the soup can be both fluid and integrated with the raw materials; if you are cooking the soup, you can apply it as long as the concentration of the soup reaches the level you need, too thick It’s too thin and it will look bleak.

U7彩票U7CCIt is important to control the oil temperature when using starch. When cooking sauerkraut dishes, the oil temperature is too high, the starch tends to stick to a block; the oil temperature is too low, the starch is easily separated from the raw material, and the protective layer is lost, so it is best to cook the pan when there is a small amount of oil smoke; When frying the paste, the pursuit is crispy and crispy. At this time, the oil temperature is higher. When the oil smoke appears in a large amount, the pot is the best time. When you hook it, you must master the timing. It is too early to make the paste pot too late. It will be unevenly distributed, which requires us to act on the plane.