What is the white powder that is often used to marinate meat in Chinese kitchens

Updated on Kitchen 2024-06-28
1 answers
  1. Anonymous users2024-01-24

    Starch, 1Sizing with wet starch, such as stir-frying shredded meat, can make the shredded meat more tender; 2.The dry starch is patted on the surface of the ingredients and then fried, which can retain the moisture of the ingredients and allow the surface of the finished product to form a crispy shell. 3.

    Thicken with wet starch to make the soup thicker, and you can also thicken the thin glass thickening; 4.Add some starch when mixing minced meat or making meatballs to increase the viscosity so that the filling does not loosen.

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