1) thick. Thickening is a kind of powder juice with relatively high concentration when thickening. The ratio of starch to water in Polygonum cuspidatum is generally 1: 1.2. According to their different functions, they can be divided into two types: wrapping and pasting.
The concentration of juice is the highest, so the viscosity is also high, which can make the marinade stick to the surface of raw materials. Suitable for cooking methods such as frying, frying and frying. , such as "fried" and "fried kidney". Its characteristic is that there is almost no marinade in the dish after eating.
The thick juice is slightly thinner than the wrapped juice, which can make the soup into a thin paste, and the soup and vegetables are integrated, soft and smooth. Suitable for braised dishes, such as "stewed shredded squid" and "bean curd soup".
2) thin. Thin thick juice is thinner. The ratio of starch to water is generally 1: 1.5. According to its different functions, it can be divided into two types: urinary incontinence and insufficient rice soup.
The astringent juice is thin, which is used to thicken the marinade, and some astringent juice sticks to the dish, which increases the taste and color of the dish; Part of it is in a fluid state. It is suitable for making large dishes or whole dishes by cooking methods such as roasting, frying and frying, such as "braised elbow" and "braised chicken".
Rice soup (milk soup) has the thinnest juice and cannot stick to raw materials. The purpose of thickening is to make the soup of vegetables a little thicker, so that the raw materials can float and taste a little thicker. Suitable for cooking light dishes, such as "roasted shark's fin" and "roasted sea cucumber".