1. When making fried dishes that need to maintain the original flavor of the raw materials, adding a large amount of custard powder will increase the color and crispiness of the dishes, but the milky and fruity flavors will be masked. The original flavor of the raw materials makes the dishes lose their characteristics. In fact, if you use other leavening agents and add color enhancers when cooking such dishes, you can avoid it; 2. When sizing fish, shrimp, and crab meat. Adding custard powder will definitely lose the original flavor of fish, shrimp, and crab meat in the finished dish, and even make the taste nondescript; 3. Custard powder is used to flavor the raw materials of dishes, mainly lemon juice, fruit juice, and Hong Kong-style For sweet and sour sauce dishes, the appropriate dosage is about 5 grams of custard powder per 500 grams of raw materials. When making garlic pork ribs, you can increase the amount of custard powder appropriately, and add about 15 grams; 4. Custard When custard powder is used to thicken dishes, the dosage ratio is to add 2 to 5 grams of custard powder for every 500 grams of raw materials, and it must be mixed with water starch and used at the same time; 5. When custard powder is used to prepare crispy paste, it can be added to the paste Add 15% custard powder.