Use starch, which is a polymerized form of glucose molecules. It is the most common storage form of carbohydrates in cells. Starch is also known as "thickening starch" and "thickening" in the catering industry.

Thickening is generally done in two ways. One is starch juice plus condiments, commonly known as "dual juice", which is mostly used for dishes cooked with strong firepower and fast cooking methods such as frying and popping. The other is simple starch juice, also called "wet starch", which is mostly used for general stir-fries. 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.

According to the cooking methods and dish characteristics, there are generally the following ways to use gravy:

1. Wrapping gorgon?

Generally used for stir-frying cooking 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 at the bottom of the plate.

2. Paste gravy

Generally used for dishes prepared by sautéing, smoothing, stewing and braising. The powder sauce is thinner than the gravy, and its purpose is to turn the soup of the dish into a paste, so that the soup and the dish can be blended, and the taste will be smooth, such as sweet and sour pork ribs.

3. Flowing gravy

The powder sauce 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 of the juice can remain on the plate.

Extended information:

Know the thickening time. Generally, it should be done when the dishes are almost cooked. Thickening too early will cause the marinade to become scorched, and thickening too late will cause the dishes to be heated for a long time. , losing the crisp and tender taste; Do not use too much oil to thicken dishes, otherwise the marinade will not easily stick to the raw materials, and the purpose of increasing freshness and beautifying the appearance cannot be achieved; the soup of the dishes should be appropriate. Too much or too little soup will cause It will cause the gravy to be too thin or too thick, thus affecting the quality of the dishes;

When thickening the gravy with pure powder sauce, you must first adjust the taste and color of the dishes, and then pour in wet starch to thicken the gravy. The dishes are 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%.

There is also a requirement for clear oil gravy in cooking, that is, after the gravy is thickened when the dishes are mature, various different seasoning oils are poured in to make them dissolve in the gravy or adhere to it. It adds flavor, freshness, color and shine to dishes. When using, the two should be combined well, and different colors of cooking oil should be poured in according to the taste and color requirements of the dishes, such as: chicken oil (yellow), chili oil (red), tomato oil, sesame oil, pepper oil, etc.

Reference: Baidu Encyclopedia-Starch