Cooking flour is starch.

Sizing is thickening.

The purpose of sizing is to make the dishes plump, tender and soft.

The functions of sizing:

1. Maintain or even increase the nutritional content of dishes. If meat (chicken, duck, fish and meat) is in direct contact with high temperatures, the protein, fat, vitamins and other nutrients will be severely damaged, greatly reducing the nutritional value. After sizing, the moisture and nutrients will be effectively protected. When using egg slurry, it will also complement the raw materials, thereby greatly improving the edible value of the dishes.

2. Because the moisture and umami flavor of the raw materials are maintained, the dishes are soft, tender and fragrant. 3. Maintain the perfect shape of the dishes and increase the perfection of the shape and color of the dishes, making some small and tender raw materials less likely to break and break.

Basic method: (1) marinade, the purpose is to create a base flavor; (2) mix well, the pulp powder and raw materials must be closely combined to prevent desizing; (3) oil temperature, pot temperature It needs to be high and the oil needs to be cool, which is what is known as hot pan and cool oil, to ensure that the non-stick pan will not desizing. The oil temperature is between 70 and 100 degrees. The oil temperature is between 70 and 100 degrees. The raw materials are dry and not smooth and tender. (4) Beef is older than other meats. A little meat tenderizer should be added to the marinade to make the fried beef taste tender and smooth. (5) Remove from the pan and drain the oil when it is nine minutes cooked. (6) Stir-fry over high heat, mix well and serve.

As long as the above is done, it is basically considered a qualified stir-fry. That is to say, speculators. It is not easy for a qualified chef to do this.