Not only Taiwanese snacks love thickening, but also Japanese food. Japanese people who like smooth and tender taste dishes often use Taibai powder in their home cuisine. The white powder made of macadamia powder is not scary, and the ingredients are...
Not only Taiwanese snacks love thickening, but also Japanese food. Japanese people who like smooth and tender taste dishes often use Taibai powder in their home cuisine. The white powder made of macadamia powder is not scary, and the ingredients are also from natural ingredients, but because the nutritional value after processing is low and the heat is high, it is easy to gain weight if you take too much food, which affects your health. Japanese wives also realized that "the popularity of foreign food culture has changed the Japanese dietary habits", so they are very active in life to reduce salt, sugar, oil, powder, and no purse reduction. How to treat it healthily and deliciously becomes the biggest challenge for family hosts.
Soup dishes that need thickening
1. Prepare peeled raw potatoes, grind the potatoes into a puree, and steam them into a puree.
2. Add the puree mashed potato mashed on the heater, then stir evenly, cook for a little, turn off the heat, and thicken it until it is done
3. After boiling, turn the heat down, add the puree mashed potato and stir slowly. After the viscous feel comes out, turn off the heat, and finish it!
Steamed tofu or meatballs, steamed eggs, taro, etc., drizzle a few spoons of Japanese thickened soup + fine stew. The atmosphere of Japanese stone dishes fills your home. If you can't finish it, you can use a fresh bag first and store the cold rice. Add some mashed potatoes to steam eggs and taste more smooth and tender!
Simple Japanese high-temperature soup preparation→ the fish kombu high-temperature soup + sauce + taste + water
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[Small Encyclopedia] The Japanese writing of Taibai Powder is "Small Chestnut Powder", but it has nothing to do with chestnuts. Chirdnut is a plant of the Lily Family. It obtains sap powder from the root of the chestnut and makes it into Chirdnut powder. Since Meiji, since the reduction of wild pineapple was difficult to obtain, it has been replaced by similar pineapple powder. The name of pineapple has been used to this day.
