Velveting
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or "velvety" texture to the meat of any entrée.
The technique is applied to raw meat before cooking either in oil or in... Wikipedia
勾芡(又叫糰粉)是由多個葡萄糖分子縮合而成的多糖聚合物。勾芡的學術概念是:藉助澱粉在遇熱糊化的情況下,具有吸水、粘附及光滑潤潔的特點。在菜餚接近成熟時, ...
People also ask
勾芡要關火嗎?
勾芡怎麼用?
勾芡要用什麼粉?
打芡用什麼粉?
勾芡,或作勾縴,中國大陸又稱着膩、加滋,粵港澳又稱打芡或打獻,一種烹調方法。可以使食物色味更佳。做法是用各種澱粉加凉水搅匀的液汁,加進食材之中,使用的澱粉有 ...