1, maintain or even increase the nutritional components of dishes. If meat raw materials (chicken, duck, fish and meat) are directly exposed to high temperature, the fat, vitamins and other nutrients in protein will be seriously damaged, and the nutritional value will be greatly reduced. After sizing, moisture and nutrients will be effectively protected. The use of egg paste will supplement the raw materials, thus greatly improving the edible value of dishes.

2. The dishes are soft, tender and fragrant because the moisture and umami taste of the raw materials are maintained.

3. Keep the shape of the dishes perfect, increase the perfection of the shape and color of the dishes, and make some small and tender raw materials not easy to break and break.

Second, the usage:

There are usually two kinds of thickeners. One is starch juice mixed with seasoning, commonly known as "mixing juice", which is mostly used for dishes with strong firepower and fast speed. One is simple starch juice, also called "wet starch", which is mostly used in general cooking. Pouring juice is also a kind of thickening, also known as thin thickening and glaze thickening, which is mostly used for stewing, roasting, roasting and soup dishes.

Extended data:

Using raw flour, you can make the following kinds of juice:

1, Humboldt is generally used for cooking. The powder juice is the thickest, and the purpose is to spread the sauce all over the raw materials, such as fish-flavored shredded pork and fried kidney flower. After eating, there is basically no marinade at the bottom of the dish.

2. Paste is generally used for cooking dishes such as stir-frying, sliding, stewing and stewing. Powder juice is thinner than bread, which is used to turn the soup of vegetables into paste, realize the fusion of soup and vegetables, and have a smooth taste, such as sweet and sour pork ribs.

3, thin juice, generally used for large or whole dishes, its role is to increase the taste and luster of dishes. Generally, after the dish is served, the marinade in the pot is heated and thickened, and then poured on the dish, some of which are stained with colored glass, and some juice can be left on the plate after eating.

4. Milk soup is the thinnest sauce, also called thin sauce. Generally used for stews, such as spicy tofu, shrimp and crispy rice. The purpose is to thicken the soup of dishes to meet the requirements of fresh color, fragrance and taste.