星期六, 9月 01, 2007
[技巧分享]埋獻 (Thickening the sauce)
用凍水和生粉(或鷹粟粉)攪勻, 落於汁料上使它變杰, 通常水和粉的比例是2水:1粉的
不同的粉類會有不同的杰度, 生粉杰度較強, 粟粉為次(放耐了更會變稀)
有人會用熱水去開粉漿, 但我個人就覺得用凍水比較適合, 不容易結粒
Mixing the starch with cold water. Add in this mixture into the sauce will thicken it. Usually, we use 2 portion of water with 1 portion of starch.
Different type of starch will have different of thickening level.
Some people may mix the starch with hot water. However, I am not recommended because starch doesn't dissolve well in hot water.