1. thicken the bowl: put the seasonings needed for the dishes in a small bowl, add the raw flour and clear water, and mix the seasonings evenly and dissolve them for later use (this is actually going to be used immediately). Cuisine suitable for quick frying in big fire.
For example, beef slices in oyster sauce: (1) Put the appropriate amount of oyster sauce, salt, sugar, chicken essence, soy sauce, pepper, raw powder and water in a small bowl and mix well for later use. (2) Oil the salted beef slices until they are 90% ripe, and pour them on the fence to filter out the oil. (3) Add a little oil to the wok, stir-fry ginger slices, chopped garlic and lobster sauce, add beef slices and cooking wine, stir-fry beef slices while pouring sauce (completed in a short time), add a little oil, mix well and serve. The color (i.e. thin consistency) should not be too thin or too thick.
2. Scoping on the pan: used for seasoning and cooking dishes. Before serving, mix with raw flour and water, then pour into the dishes and mix well before serving. For example, braised chicken, stewed duck, pig's trotters and other dishes. The color is thin and thin.
It is a traditional practice to thicken the bowl, but now it is rarely used in restaurants. For convenience, salt, sugar and chicken essence are added to the soup in a certain proportion, which is called "thicken soup". Then spare raw flour and water. When cooking, use a frying spoon to hold the soup, add other seasonings such as soy sauce, pepper, etc. according to the needs of the dish, and then add raw powder water.
The purpose of thickening is to "hang" or "hold" the seasoning.