The raw flour water is mixed with starch and cool water, the starch is divided into potato flour, mung bean flour, corn flour, the starch used in northeastern cuisine is potato flour, the southern cooking is corn flour, which can also be called raw flour.

There is no certain standard for the ratio of water to starch. In modulation, use more starch, add less water, the concentration of gravy is large, called thick gravy. Mainly used for popping, stir-frying, stir-frying and other techniques. After thickening, the soup of the dish is thick. In the modulation, with less starch, add more water, the concentration of gravy is small, called thin gravy, suitable for simmered and braised dishes.

Note on thickening raw flour water

1, thickening the timing to be appropriate

The thickening of the dishes are about to be or have been ripe when the pot is almost ready to thicken, too early or late thickening will affect the quality of the dishes. After thickening the gravy paste immediately out of the pot, the dishes in the pot can not stay too long, especially can not be re-heated, otherwise, the gravy is easy to stick to the bottom of the pot, making the gravy dry, the texture of the old, poor brightness, and even discoloration, burnt.

2, thickening of the gravy moderate

According to the requirements of different cooking methods, the size of the fire, the number of dishes, flexible grasp of the thickness of the gravy. When the gravy has been paste, only to find that the gravy thick and then add water or thin and then add wet starch, will affect the taste of the dishes, texture, beauty, so the gravy in the starch must be the right amount.

3, first seasoning, after thickening

No matter what kind of gravy, must be adjusted to the flavor of the dishes before thickening, so that the gravy and seasoning can be well integrated, sticky wrapped around the raw materials, the flavor is uniform. If the thickening and then add seasoning, after adding seasoning is not easy to penetrate into the flavor, the flavor is not uniform.