Aromatic components in food are fat-soluble. Adding fat improves the extraction of aromatic components from the inside of the food. The addition of aromatic oils such as sesame oil and walnut oil enhances the fragrant effect.
At the same time, fat and long amylose or amylopectin branches can combine to generate a fat-starch complex.
This chemical can prevent starch aging and regeneration, keeping rice supple and wet for an extended period.
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