[The role of starch in cooking]_When cooking_Efficacy

[The role of starch in cooking]_When cooking_Efficacy

Starch is an indispensable seasoning material in life. There is something like starch in almost every family’s kitchen. For those who love cooking, the role of starch is very important. You can add some starch to every dish.Good seasoning effect.

And starch is not harmful to your health.

Let ‘s take a look at the role of starch in cooking.

I hope everyone can understand. In daily life, starch is mainly used for thickening, sizing, and hanging.

When scrambled eggs, adding a small amount of water starch (starch against water) in the eggs can make the scrambled eggs more fluffy and taste better.

You can also use starch to make your own paste. When you posted Chunhui a year ago, it was better than the paste you bought.

The method is to turn the starch away with water and boil it in a pot to make it transparent. Don’t forget to stir while cooking.

Tips: Pay attention to the ratio of starch to water. It will be thicker when it is cold than when it is just cooked. If you try it for the first time, you can use a little more water. If it feels too thin, you can cook it for a while.
In general, the soup has a stronger flavor than vegetables, and there are many inorganic salts, vitamins and other nutrients in the soup.

Gently wrap a small amount of soup on the ingredients to reduce the loss of nutrients in the food.

It is particularly worth mentioning that the cooked dishes are suitable for people with stomach problems.

Because starch is a polyester polymer made by the condensation of multiple glucose molecules, it can interact with gastric acid to form a gelatinous fluid that attaches to the stomach wall and forms a protective film to prevent or reduce the direct stimulation of the gastric wall by the gastric acid.Gastric mucosa.

First of all, we must pay attention to three aspects: First, we must master the time, and it should be carried out when the nine are mature.

Too early to scorch the juice; too late to easily heat the dish for a long time, losing the crisp and tender taste.

Second, do not use too much leaning oil, otherwise the sauce will not stick to the raw materials.

Third, it is necessary to sieve the soup properly. Too much or too little soup will cause the dilute juice to be too thin or too thick, which will affect the quality of the dish.

The starches used for thickening are mainly mung bean starch, potato starch, wheat starch, etc. These starches are absolutely safe for human health and can be eaten with confidence.

In addition, some dishes are not necessary, such as refreshing dishes (such as fried bean sprouts), vegetables containing collagen mixture (such as braised hoof tendon), sauces that need to be added, sugar (such as sauce fish), starchy tipsDishes (such as fried potato shreds) and so on.