2, such as cooking braised pork, braised fish and other dishes, usually the last step is to cook the soup until it is thick, then put the meat or fish on the plate, and finally pour the thick juice at the bottom of the pot on the meat or fish.
3. The main methods of juice extraction are evaporation, thickening, adding sugar and self-thickening. Appropriate methods can be selected according to the properties of raw materials, the characteristics of cooked vegetables and the requirements of cooking.
(1) evaporate the juice. Evaporation juice collection is the process of making use of water to change from liquid to gas and volatilize, so that the marinade can be reduced to complete the process of thick juice into vegetables. Raw materials suitable for evaporation and juice collection should not be too tender or too old. If it is too tender, the raw material will break easily. If it is too old, the raw materials will not be brittle.
(2) thicken and collect juice. Thickened juice is a process of dispersing starch particles in water to form starch solution to increase the consistency of soup by using the principle of starch gelatinization. Most common braised dishes use thickened juice, such as braised fish and braised sea cucumber. Pay attention to the timing of adding juice when collecting juice, and add it when the soup in the pot is boiling; Second, we should master the dosage of starch juice and master it flexibly according to the requirements of material selection and cooking.
(3) sugar juice. Sugar juice harvesting is the process of thickening soup with sugar. The principle is that sucrose is used to increase the concentration of solution, while sucrose decomposes during heating, and the broken hydrogen bond combines with water, thus achieving the purpose of juice collection. Most of them are suitable for cooking sweet and sour dishes, such as braised pork, sweet and sour pork ribs and so on.
(4) collect juice by yourself. Extracting juice from slaughter house is mainly suitable for raw materials rich in collagen, which is a process in which collagen is decomposed and dissolved into soup after a long period of stewing, so as to thicken the soup. The principle of juice collection is that collagen is dispersed and dissolved in the soup after heating, so as to increase the concentration of the soup and achieve the purpose of juice collection. Its representative dishes are braised elbow and dried stone carp.