Water starch thickening: with the help of starch, it has the characteristics of water absorption, adhesion, smoothness and cleanliness when gelatinized by heat. When the dishes are close to maturity, pour the prepared powder juice into the pot to make the marinade thick and increase the adhesion of the marinade to the raw materials, so as to increase the powder and concentration of the soup and improve the color and taste of the dishes.
Thickening method:
1. Quickly pour the prepared sauce into the pot, and quickly stir the dishes, so that the dishes are covered with sauce. This method has the characteristics of wide coverage, rapid ripening of the juice and uniform wrapping.
2. Slowly pour the sauce into the pot, while pushing and mixing the dishes, pour the sauce to make it slowly gelatinize into sauce. This method has the characteristics of uniform gelatinization, stability and slowness; The drenching method is generally used to thicken dishes cooked with a certain amount of marinade, especially some fragile or bulky raw materials. If the cooking method is used to thicken, it is difficult to achieve uniform gelatinization.
Extended data:
Starch, also known as dough powder, is a polysaccharide polymer condensed from multiple glucose molecules. Starch used for cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch and lotus root starch. Starch is insoluble in water, and when heated to 60°C with water, it is gelatinized into a colloidal solution. Thickening is the use of this property of starch.
There is no certain proportion standard for the mixing of water and starch when water and starch are thickened. Generally, the amount of water is three to four times that of starch, but the amount of water is adjusted according to the needs of cooking. In the modulation, there is more starch, less water, and a large concentration of thick, which is called thick; It is mainly used in techniques such as explosion, stir-frying and frying. After thickening, the soup of the dishes is thick. When preparing, the starch is less, the water is more, and the concentration of the sauce is small, so it is called thin sauce, which is suitable for stir-fried vegetables and braised dishes.
The function of starch thickening:
1. Blend soup and vegetables: make up for the lack of short-term cooking.
2. Make the soup crisp and tender: it plays an obvious role in stir-frying vegetables; The biggest feature of most stir-fried dishes is crispy outside and soft inside. Although the sauce that is gelatinized and sticky by starch is wrapped on the raw materials, it is not easy to penetrate into the raw materials (only on the outside), thus ensuring the flavor characteristics of dishes that are crispy outside and soft inside.
3. Blending soup and vegetables: it plays the most obvious role in stewing, cooking and other dishes; Due to the gelatinization of starch, the concentration of soup can be enhanced, and soup and vegetables can be fused together.
4. Highlight the main ingredient: appropriately increase the concentration of the soup, the main ingredient floats up, highlighting the position of the main ingredient, and the soup is smooth and delicious.
5. Increase the color and beauty
6. Good heat preservation: the sauce wraps the appearance of the dish, slows down the heat dissipation inside the dish, and can keep the heat of the dish for a long time.
7. Reduce the loss of nutrients: Thickening can make the vitamins and other nutrients dissolved in the soup during cooking adhere to the gelatinized juice, so as not to waste the soup.