Generally, juice is collected by fire. Through this technique, the soup at the bottom of the pot can be doubled and concentrated. This kind of soup is very sticky, which can be well attached to the surface of the dish, making the taste of the dish more rich and fragrant, so that the delicious essence of the whole dish can be preserved and the taste and quality can be improved.
How to collect juice by fire?
In the final stage of cooking, we should also look at the amount of the last soup, and then decide whether to use large fire to collect juice or small fire to cook it. When collecting juice, we should turn on a lot of excess soup to dry it as soon as possible, and finally only a small amount of soup remains, but ordinary boys should turn over the wok from time to time when collecting juice, so that it is not easy to stick to the wok.
Different ingredients have different juice collection methods.
For meat ingredients, you can use "small fire to collect juice", such as "braised pork" and "Dongpo meat". This kind of ingredients does not require cooking time. The longer the stew, the more delicious and loose the dishes will be. To cook dishes, first bring soup at high temperature, and then blend the original flavor of ingredients into the soup, and then collect the juice urgently, so that the flavor is all concentrated on the ingredients.
Generally, dishes such as braised pork trotters, braised mutton, cola chicken wings, braised chicken and braised fish need to be juiced by fire. The juice not only tastes good, but also looks good in color.
Other juice collection methods
Add sugar to collect juice
By adding "sugar" to improve the absorbance of the juice, the juice will become thicker and thicker, and then the juice can be collected. Suitable for Japanese food with sweet taste, such as sweet and sour pork ribs, braised pork ribs, etc.
Practice: The best opportunity to add sugar is to turn to a big fire before the dish is cooked and ready to be cooked, and add more sugar than when seasoning is used. The dosage should be well controlled to avoid being too sweet. And timely pay attention to the situation in the pot, to prevent excessive heating and then produce caramelization reflection, so that the color and taste of Japanese materials are out of shape.
Thicken the juice.
It is also known as "thickening". Dissolving starch in water and gelatinizing it can improve the consistency of the juice, which is a common method used in Chinese braised Japanese food.
Practice: Usually, white powder or corn flour is used to thicken. After mixing the fixed powder with cold water in a bowl, pour the juice into the pot and mix it with the water in the pot. Only "thicken juice" is an easy and unsuccessful way for Japanese beginners.
That's my answer. I hope I can help you. If you are satisfied, please pay attention!