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How are several kinds of thicken juice prepared?
There are usually two types of thickeners. One is starch juice with seasoning, commonly known as juice, which is mostly used in dishes with strong firepower and fast speed. One is simple starch juice, also called wet starch, which is mostly used in general cooking. Pouring juice is also a kind of thickening, also known as thin thickening and glazed thickening, which is mostly used for stewing, roasting, roasting and soup dishes.

The preparation method of concentrated juice is as follows:

1, to master the thickening time, it should generally be done when the dishes are nine ripe;

2. The oil used for thickening dishes should not be too much, otherwise the marinade will not easily stick to the raw materials;

3, the soup should be appropriate, too much or too little soup will cause the sauce to be too thin or too thick;

4, when using pure powder juice to thicken, you must first adjust the taste and color of the dishes, and then pour wet starch to thicken;

Sauce making is usually used for dishes cooked by frying, sliding, stewing and stewing. Powder juice is thinner than packaging. The purpose is to make the soup of vegetables into paste, so as to achieve the fusion of soup and vegetables, and the taste is smooth and soft, such as sweet and sour pork ribs.

6, the juice is thin, generally used for large or whole dishes, its role is to increase the taste and luster of the dishes;

7. Bao Yan is generally used to cook dishes by stir-frying, such as fish-flavored shredded pork and fried kidney flowers.