埋獻
tonytsang and kareny recipy
即係用凍水和生粉水(鷹粟粉)攪勻, 落於汁料上使它變杰, 唔同嘅粉有唔同杰度, 生粉埋顯最杰, 粟粉為次, 而有人會用熱水去開粉, 但我就覺得用凍水比較適合, 會無咁易起粒
tonytsang and kareny recipy
Mixing the corn starch with cold water. Stir in the sauce will make thicken the sauce. Different type of starch will have different of thickening power. Some people may mix the starch with hot water. However, I am not recommended because starch doesn't dissolve well in hot water.
tonytsang and kareny recipy
通少你好, 我諗你一定會覺得我咁問好白痴 但係我都係唔知點解 埋獻 點都埋唔好...
回覆刪除我唔知份量係點... 次次都好似有埋等同無埋咁... thx =)
[版主回覆11/20/2008 23:19:00]最好方法係用1比2比例, 1湯匙粉 + 2湯匙凍水開勻
唔夠杰就加多啲啦
粉最好用粟粉或生粉, 其他粉未必有效
請問係生水定係熟水?
回覆刪除[版主回覆02/27/2009 00:35:00]飲得就得啦, 而且一定要係凍或室溫
hello通少 我都想問一個白痴問題. 用麵粉又得唔得? thanks!
回覆刪除[版主回覆04/27/2010 05:37:00]沒有問題是白痴的 :) 麵粉做法會有啲不同的, 因為處理的唔好會起粒粒, 所以煮中菜唔多建議用
增稠
回覆刪除用冷水攪拌的玉米澱粉。在醬油攪拌均勻，勾芡的醬汁。不同類型的澱粉，將有不同的增稠能力。有些人可能會用熱水混合澱粉。不過，我不建議，因為澱粉不溶解在熱水中。
是這樣意思，對嗎？
[版主回覆03/27/2013 21:36:08]對, 是這個意思