Step 2 add color

Step 3 increase crispness

4. Enhance the stick-slip property

Cooking instruction

1.

When making crispy fried dishes that need to maintain the original flavor of raw materials, if a large amount of custard powder is added, although the color and crispness of the dishes can be increased, the milk flavor and fruit flavor will cover up the original flavor of the raw materials and make the dishes lose their characteristics. In fact, it can be avoided if another leavening agent is used and a coloring agent is added to cook such dishes. 　　

2.

When custard powder is added to the sizing of fish, shrimp and crab meat, the original flavor of fish, shrimp and crab meat will definitely be lost after serving, and even the taste will become nondescript; 　　

3.

The raw materials used in custard powder are mainly lemon juice, fruit juice and Hong Kong-style sweet and sour juice, and the appropriate dosage is about 5 grams of custard powder per 500 grams of raw materials. When making garlic-flavored ribs, the dosage of custard powder can be appropriately increased, and it is appropriate to put 15 grams. 　　

4.

When custard powder is used to thicken dishes, the dosage ratio is that 2 ~ 5g of custard powder is added to every 500g of raw materials, and it should be used together with water starch. 　　5.

When custard powder is used to prepare crisp paste, 15% custard powder can be added to the paste.