【Haichuan Foodie Debate 06】Should water bean starch be added to stir-fried shredded meat to enhance the flavor?
Thread Content
Long time no see! Taste is key – food connoisseurs are all online
No need; adding it will prevent the flavors from developing properly. It’s better not to use soy flour, so that the various seasonings can enhance the taste
You need to season it first; that’s how it is in Sichuan cuisine
We don’t do it that way here. Tastes might vary from place to place
My grandmother likes to add a bit of it when cooking, but my mother doesn’t use any at all~~ I prefer it without it.
The kids have a coding vibe, it’s not about thickening the sauce, don’t worry
:funk:so~~I thought it meant the same thing~~~Just eat.
It seems I need to participate in more discussions; the truth becomes clearer through debate, and those who love food can become experts through constant discussion
Families generally don’t use it for cooking, but restaurants definitely need it. The ‘code flavor’ actually refers to the marinade – a mixture of salt, soy sauce, cooking wine, monosodium glutamate, egg white, starch, and an appropriate amount of water; sometimes spices are also added. This mixture helps to infuse flavor, remove any fishy odor, retain moisture, and seal in the flavors. This allows for a shorter seasoning time during stir-frying, while preventing the moisture from the meat itself from escaping, thereby achieving a tender texture, preservation of the meat’s original flavor, and an attractive appearance.
Um~ I’d like to ask gently, what is chickenpox powder? . .