Thickening is one of the basic techniques of cooking, in Chinese cooking is very widely used, many dishes in the cooking process, have to go through the thickening, thickening should pay attention to the following technical key:

1, thickening sauce should be based on the number of ingredients and raw materials and the water content to grasp the consistency of the sauce. Generally speaking, available 50 grams of dry starch with 60 grams of water into 110 grams of water starch; Zi juice, should also take into account the water content of the liquid condiments, and appropriately reduce the amount of water used to modulate.

2, due to the diversity of cooking methods and dishes, complexity, so it is very important to grasp the timing of the gravy. Thickening time to dishes out of the pot is good, too early will be too much water evaporation and easy to caramelize, too late will be insufficient paste and loss of gravy concentration, and even paste for the gravy to extend the heating time, which leads to the texture of the raw materials to the dishes old and tough.

3, in general, with simple powder sauce thickening, must be in the dish taste and color adjustment before. If the gravy and then add seasoning is not easy to taste. After thickening the color of the dishes should not be changed.

4, in addition, thickening also need to pay attention to a small detail, the modulation of the powder sauce or sauce on the Zi juice, be sure to first dry soybean flour with water to disperse, can not be mixed with powder lumps, so as not to affect the quality of thickening and the flavor of the dishes.

5, must first dry starch with water, can not be mixed with powder lumps, so as not to affect the quality of the gravy and the flavor of the dishes. Need to thicken the dishes with oil can not be too much, otherwise the marinade is not easy to stick in the raw materials, can not achieve the purpose of freshness, beauty.