Soak the starch water twice.
Qin Huai fell into deep thought upon hearing Cao Guixiang say this.
Soaking meat in starch water is a very common culinary technique, but it's rarely used in pastry making because this method is usually meant to make the texture of the meat more tender and smooth, typically used in frying and stir-fry cooking methods.
When Qin Huai makes meat-filled snacks, he usually considers how to make the meat tighter and better at locking in the juices.
Qin Huai quietly contemplated for a few minutes, and during this time, Cao Guixiang didn't speak, just stood by smiling, waiting for him to finish thinking.
"May I ask, how long should each soaking in starch water last?" Qin Huai asked.
"I don't know," Cao Guixiang shook her head. "I don't know how to make Four Happiness glutinous rice and can't precisely tell you the time and amount. But I think it's a great way to enhance the texture and flavor of the meat, much better than using dried scallop water."
