1. Collect the juice over high heat:

When we cook in our daily lives, we will encounter the last step of collecting the juice. Generally, we may choose to use high heat to collect the juice, everyone. The juice can evaporate faster, but you must stir-fry constantly when the juice is collected over high heat. If you don't pay attention, it will easily burn the pot.

2. Reduce the juice over low heat:

In fact, when cooking and making dishes, to reduce the juice at the end, you also have to look specifically at how much soup is left at the end and then decide whether to use high heat to reduce the juice. It is still necessary to use low heat to collect the juice, but generally when the sauce is collected over low heat, the pan should be stirred from time to time, so that it is not easy to stick to the pan, but generally in this case, high heat is used to collect the juice.

3. Heating to collect the juice:

As the pot is continuously heated on the stove, the water in the sauce will evaporate into gas due to the high temperature, allowing the sauce in the bottom pot to collect. Dry. It is the most basic method of collecting juice and is practical for various Japanese specialties.

Method: The night before the food has been boiled and taken out of the pot, open the pot and turn the heat to boil as much water as possible and allow the juice to be extracted. Be sure to turn off the heat before the food burns.

During the process of frying rice noodles, the food will overflow and must eventually undergo "evaporation and juice reduction" so that the rice noodles can be eaten smoothly without steaming.

4. Add sugar to collect the juice:

Add "sugar" to increase the absorbance of the liquid, so that the juice becomes thicker as it cooks, and the juice can be collected. Suitable for Japanese food with a sweet taste, such as sweet and sour pork ribs, braised pork ribs, etc.

Method: The best opportunity to add sugar is before the dish is cooked and ready to be served. Turn to high heat and add more sugar than the seasoning. The dosage should be controlled well to prevent the taste from being too sweet. Pay attention to the situation in the pot in time to prevent excessive heating and subsequent caramelization reaction, which will change the color and taste of the Japanese food. .

5. Thickening the juice:

Thickening the juice is also known as "thickening". Dissolve the fixing powder in water and wait for it to gelatinize to increase the consistency of the sauce. The consistency is a method often used in Chinese braised daily dishes.

Method: Usually, starch powder or corn flour is used to thicken the gravy. Mix the fixed powder and cold water in a bowl and then pour the gravy into the pot and mix it evenly with the water in the pot. ; Only "thickening the sauce" is a relatively easy and unsuccessful method for Japanese cooking beginners.