Hello, although some experts' criticism of some chefs' excessive use of seasonings has not subsided, there are abuses of seasonings, among which custard powder and tender meat powder are more serious. Egg yolk powder and tender meat powder are both widely used foods by mainland chefs in recent ten years. The author found that many chefs still don't know the characteristics of custard powder and tender meat powder, because they usually use them only by feeling. No matter what dishes (mainly meat dishes) are fried, you should use custard powder or tender meat powder, as if you can't make good dishes without them. In fact, adding these two kinds (or one of them) to some dishes will not only fail to achieve the expected effect, but will destroy the flavor characteristics of dishes and cause the waste of condiments. The author will introduce the ingredients, properties, functions and application experience of custard powder and tender meat powder. Custard powder is a mixed seasoning, which is a light yellow powder with rich milk flavor and fruit flavor. It consists of loosening agent, stabilizer, edible essence, edible pigment, milk powder, starch and filler. Custard powder was originally used to make cakes and puddings in western food, but it was introduced by Hong Kong chefs before it was used in Chinese cooking. Custard powder has four advantages: first, it enhances the flavor and can make the product produce rich milk flavor and fruit flavor; Secondly, adding custard powder to the paste can produce bright yellow; Third, it can increase the crispness and determine the shape of the product. Custard powder is added to the puffy paste, so that the fried product is crisp but not soft and flat, and the shape is beautiful; Fourth, enhance viscosity and smoothness. Adding custard powder to some dishes can produce viscosity and smoothness, which has good thickening effect and good transparency of thickened juice. Although custard powder has the above advantages, we should make it clear in practice which dishes we need to use and how much we should use. If used improperly, the advantages of custard powder will become disadvantages under certain conditions. For example, when making crispy fried dishes that need to keep the original flavor of the raw materials, if a large amount of custard powder is added to the crispy paste, the color and crispness of the dishes can be increased, but the milk flavor and fruit flavor will mask the original flavor of the raw materials and make the dishes lose their characteristics. In fact, if you use another leavening agent and add a coloring agent, you can avoid cooking this dish. In addition, when custard powder is added to the sizing of fish, shrimp and crab meat, the original flavor of fish, shrimp and crab meat will definitely be lost, and even the taste will become nondescript. The dosage of custard powder used in different dishes can be referred to as follows: 1. The flavors of raw materials used in custard powder are mainly lemon juice, fruit juice and Hong Kong-style sweet and sour sauce dishes, and the dosage should be about 5g of custard powder per 500g of raw materials. Making garlic-flavored ribs can appropriately increase the dosage of custard powder, and it is appropriate to put about15g. When custard powder thicken dishes are used, the dosage ratio is 2-5g of custard powder per 500g of raw materials, and it should be used together with starch.