Large restaurant restaurants, small family to ordinary families, when cooking are indispensable. Most of the glutinous juice is made by stirring starch and water. Starch is gelatinized at high temperature and has a certain viscosity. It not only keeps the nutrients in the dish, but also protects the gastric mucosa. But you know, there are differences in the thicknesses of different cooking methods.
The wolfberry juice is generally divided into two kinds: thick glutinous rice and thin glutinous rice. The thick glutinous rice pods are divided into pods and pastes according to their nature. When making dishes that are fried and fried, it's a good idea to take care of them. Because of the thickest powdered mash, it can wrap all the meat together, and it can be used to represent fish, pork, and kidneys.
As for the paste, the powder is slightly dilute. It is used for leeks and oyster dishes such as kung pao chicken, sweet and sour pork loin, and fried quail paste. Paste makes the soup of the dish become thin paste, can meet the fusion of soup and the taste is strong and smooth.
The thin clams are much thinner than the thick clams, and they can be divided into two categories according to their nature: rogue and rice soup clams. The stream is bright and clean, and many of our common fish dishes are filled with dripping water. This can not only increase the color of the dishes, but also lock nutrients such as minerals and vitamins into the dishes. Rice soup is used to make soup.
However, what needs to be reminded is that, regardless of the thickness, you must pay attention to five points. First, we must wait for the dishes to be cooked before they are cooked; second, when the oil is too heavy, we can't scrutinize them; the third is to adjust the taste and the color and then thicken them; fourth, the soup does not have dishes or almost no soup; the fifth is the concentration of wolfberry juice. To be moderate, too strong will make the dishes dry, too thin will be washed the taste of mussels.
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