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Chapter 639 - 333: Let Me Demonstrate_3
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... ed to confirm whether thickening was the same as what he saw and imagined.
From an academic perspective, thickening is achieved by utilizing starch that gelatinizes upon contact with water, possessing water absorption, adhesion, and a smooth lustrous finish. When the dish is nearly complete, starch water is poured into the pot, causing the soup to thicken, increasing the ingredients’ adherence to the sauce, thereby enhancing the dish’s appearance and flavor.
Additionally, there a ...
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