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Is it better to cook and collect juice with slow fire or big fire? Can there be water starch to speed up juice collection?
The so-called slow stew, big fire to collect juice. The juice is ready. There is no need to add water and starch at all.

Water starch only thickens vegetable juice so that it can adhere to vegetables. For some dishes that are not easy to taste, properly use some water starch, and then pour a light oil after cooking, which can increase the color of the dishes.

Brother in the next building, will you stew for a while and collect the juice?

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