Chinese cooking pays attention to both color and aroma. When cooking, it is important to ensure the taste, but the appearance and color of the dishes are also very important. Especially those dishes that have outstanding appearance are often eaten as soon as they are served on the table.

People have a great appetite.

I believe everyone will have doubts like this when dining in a restaurant. Why are the dishes made by chefs in restaurants outside like a layer of oil on the surface?

Is it possible to have such a good appearance?

In fact, the secret is that the chef's cooking method is different from his own. The chef adds an extra step of thickening. Thickening is to use starch to produce water absorption, adhesion, and smoothness after being gelatinized when exposed to heat. When the dish is close to

When it is mature or has matured, put the prepared powder sauce into the pot to thicken the marinade of the dish and increase the adhesion of the marinade to the raw materials, thereby increasing the powderiness and concentration of the dish soup.

To improve the color and taste of dishes, the editor will introduce thickening to you next.

Generally speaking, thickening can be divided into two categories. One is adding light soy sauce, cooking wine and other condiments to starch juice. In the kitchen, chefs call it "double juice".

The sauce is mostly used in high-fire and fast methods. Generally speaking, the sauce is added to dishes made by cooking methods such as distillation and pot boiling.

The other is simple starch juice, also called wet starch, which is generally used for ordinary stir-fries. The sauce is also a kind of thickening. The sauce is also called thin sauce, glaze sauce, and is commonly seen in simmering, roasting, and soup.

All the dishes have been poured with juice.

In fact, thickening seems very simple, but there are many skills involved. The thickness and thinness of the starch juice have a very important impact on the appearance of the dishes. Not only that, the quality of the starch can also change the taste of the dishes, so the thickness of the thickening is good.

The badness directly determines the quality of the dish. Next, we will introduce several different thickening methods.

1. Wrap with gravy.

Stir-fried dishes are mainly used for stir-frying. The purpose of wrapping is to coat the raw materials with the thickest powder. Common delicacies such as fish-flavored shredded pork and stir-fried kidneys are all wrapped in gravy.

After eating all the dishes, there will be almost no vegetable juice left on the plate.

2. Flirting.

Bujiao is generally used in methods such as sautéing, smoothing, stewing, and stewing. The flour is thinner than the gravy. Its main function is to turn the soup into a paste to blend the taste. This is how the common sweet and sour pork ribs are made.

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3. Flowing gravy.

Fluid gravy is a kind of powder that is relatively thin and is used for large or whole dishes.

The main function is to increase the aroma and luster of the dishes. After the dishes are plated, the marinade in the pot is heated to thicken it, and finally poured on the dishes. Part of it is in the shape of glass, and part of it sticks to the dishes to enhance the appearance of the dishes.