Powder thickening can make the food produce a smooth texture, the use of starch in the case of heat paste, has the characteristics of water absorption, adhesion and smooth moistening, in the dishes close to maturity, will be adjusted to the powder juice dripping into the pot, so that the marinade thick and thick, to increase the marinade on the adhesion of the raw materials, so as to make the dish soup powder and concentration increase, improve the color and taste of the dishes.

There are two types of thickening. One is the starch juice and seasonings, commonly known as "to juice", mostly used for fire power, the speed of simmering, popping and other methods of cooking dishes. One is simply starch juice, also known as "wet starch", mostly used for general fried dishes. Pouring juice is also a kind of thickening, also known as thin gravy, glazed gravy, mostly used for simmering, burning, steak and soup dishes.

The thickening is appropriate, the quality of the dishes have a great impact, so thickening is one of the basic skills of cooking. Thickening is used for simmering, sliding, stir-frying and other cooking techniques. These cooking methods **** the same point is the fire quickly, with this method of cooking dishes, basically not with soup.

But due to the cooking of certain seasonings and raw materials itself out of the water, so that the dish to see an increase in soup, through the thickening, so that the juice thick and attached to the surface of the raw materials, so as to achieve the dishes glossy, smooth, tender and delicious flavor.

Should be based on the characteristics of the dish, the requirements to determine the timing of the thickening and the need to thicken, some special dishes to be thickened and then under the main ingredients. For example, "hot and sour soup", "emerald shrimp soup". Egg, shrimp to be thickened after the pot to shorten the heating time, highlighting the main ingredients, increase the smoothness of the dish.

Baidu Encyclopedia - Powder

Baidu Encyclopedia - Thickening