勾芡菜-厨房技巧

地下淀粉: 马铃薯(potatote), 红薯 (sweet potatoe)

地上淀粉: 玉米(corn), 小麦(wheat), 豌豆
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“After” Method: 爆汁芡 [1 : 5 = 淀粉: 水]
1. 炒熟材料
2. 徐徐倒入勾芡, 快速翻炒, 起锅。

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“Before” Method: 卧汁芡技巧
1) 先沸水焯食材煮熟, 备用。
2) 做芡汁

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3) 倒 (1)材料 入 (1)芡汁里, 翻炒均匀。

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