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鲜榨果汁用的勾芡糖水怎么做
更新时间: 2020-09-22 00:00:00  

冷锅加水五百毫升,加糖六百五十克,煮开用勺子不断搅拌直至水变浓稠。

勾芡的学术概念是:借助淀粉在遇热糊化的情况下,具有吸水、粘附及光滑润洁的特点。在菜肴接近成熟时,将调好的粉汁淋入锅内,使卤汁稠浓,增加卤汁对原料的附着力,从而使菜肴汤汁的粉性和浓度增加,改善菜肴的色泽和味道。

关键词: 果汁 勾芡 怎么

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