Two types are generally used for thickening. One is starch juice plus condiments, commonly known as "dual juice".

It is mostly used for dishes cooked with strong firepower and fast cooking methods such as frying and popping.

One is simple starch juice, also called "wet starch", which is mostly used for general cooking.

Pouring sauce is also a kind of thickening, also known as thin gravy and glazed gravy. It is mostly used for simmering, roasting, grilling and soups.

Based on the cooking methods and dish characteristics, there are generally the following usages of gravy:

1. Gorgon gravy is generally used in stir-fried dishes. The powder sauce is the thickest, and the purpose is to completely cover the raw materials with the sauce.

For example, fish-flavored shredded pork, fried kidneys, etc. are all wrapped in sauce. After finishing the dish, there is basically no marinade left on the bottom of the plate.

2. Paste gravy is generally used for dishes prepared by flaming, smoothing, stewing and braising.

Powder sauce is thinner than cornstarch. It is used to turn the soup of dishes into a paste to achieve a fusion of soup and vegetables with a smooth taste, such as sweet and sour pork ribs.

3. The liquid gravy powder is thinner and is generally used for large or whole dishes. Its function is to increase the taste and luster of the dishes.

Generally, after the dishes are put on the plate, the marinade in the pot is heated to thicken it, and then poured on the dishes. Part of it is stained on the dishes, and part of it is in a glassy state. After eating, some juice can remain on the plate.

4. Milk soup gravy is the thinnest among the gravy, also known as thin gravy. Generally used for braised dishes, such as steamed fish, shrimp crispy rice, etc.

The purpose is to thicken the soup of the dishes and achieve the requirements of delicious color and freshness.

First, master the thickening time. Generally, it should be done when the dishes are nine-done. Thickening too early will cause the marinade to burn. Thickening too late will easily cause the dish to be heated for a long time and lose its crisp and tender taste;

Secondly, the oil for thickening dishes should not be too much, otherwise the marinade will not easily stick to the raw materials, and the purpose of increasing freshness and beautifying the appearance cannot be achieved;

Thirdly, the soup should be appropriate , too much or too little soup will cause the gravy to be too thin or too thick, thus affecting the quality of the dishes;

Fourthly, when using simple powdered sauce to thicken the gravy, you must first adjust the taste, color and luster of the dishes. Only after mixing well and then pouring in wet starch to thicken the food can the dishes be delicious and colorful.

Starch is highly hygroscopic and has the ability to absorb odors, so it should be stored with care and protected against moisture, mildew, and odors. Generally, the room temperature is 15C and the humidity is lower than 70%.

1. Thick gravy, thick gravy, can bind the main ingredients, auxiliary ingredients, condiments and soup to wrap the ingredients, leaving no juice at the bottom of the plate after eating. Thick gravy is suitable for grilling and stir-frying vegetables.

2. Paste gravy, this gravy can make the dish soup into a thin paste, the purpose is to blend the soup and vegetables, the taste is smooth, the gravy is suitable for stewing vegetables and making soup.

3. The liquid gravy is in a fluid shape, which can make part of the gravy stick to the raw materials, and part of it cannot stick to the raw materials. The liquid gravy is suitable for fermented vegetables.

4. Thin gravy, the gravy is thin and thin, only making the soup slightly thicker without sticking the ingredients. Some light dishes mainly use this gravy. ?