How to thicken raw flour to sticky

1. Master thickening time, in the dish is about to plate when thickening, to ensure that the taste of the dish. Put early especially easy to paste the pot affect the dishes, raw flour gravy under the late and will make the dishes overcooked, affecting the taste of the dishes.

2.Thickening of the dish, cooking oil not too much, or it is not easy to thicken, but will reduce the feeling of thick.

3. When thickening a dish with powdered sauce, you need to flavor the dish first before drizzling in the raw noodle soup.

Many people do not understand the difference between raw flour and flour, flour is wheat peeled and ground, raw flour is the plant stored nutrients,

Raw flour contains a number of glucose molecules, when encountered with hot water, it can be pasted, thickening is to take advantage of this characteristic of raw flour. Powder is very common is starch, usually refers to corn starch, powder is mainly used for soup thickening use, you can make the dish indirectly added to increase the thick and smooth texture, so that the dish is more delicious, enriching the human taste buds.