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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Origin: Han Chinese (Ming Dynasty) — Northern China
See full technique reference →Equipment
Ants Climbing a Tree (Sichuan, China): Provides structural integrity to hold minced pork while absorbing chili oil
Yum Woon Sen (Thailand): Creates cooling textural contrast in spicy seafood salads
Japchae (Korea): Absorbs sesame oil without becoming mushy in stir-fried dishes
Primary Reaction
Gelatinization of starch
You're reading one of techniques available free. Full library with Gastronome.
Key Variables
You're reading one of techniques available free. Full library with Gastronome.
Strand Breakage
Cause: Insufficient gelatinization due to water temperature below 90°C
Fix: Maintain boiling water at 95-100°C during extrusion
Opacity
Cause: Trapped air bubbles from insufficient degassing of starch slurry
Fix: Allow starch slurry to settle for 2+ hours before processing