Why is the taro roast chicken oil soup in the restaurant very clear, but it is sticky when cooked at home?
The taro and roast chicken oil soup in the restaurant is clear soup, but it is very strict at home. That's because the taro in the restaurant is cleaned before cooking, while the taro cooked at home is relatively pure. So I think this aspect is still different. After all, the restaurant is different from the home, so it is different in all aspects.