The function of thickening is to lock the water in the dishes, and the thickened juice wraps the dishes, making the finished dishes more refreshing, tender, delicious and original.
Why oil the ingredients? The purpose of oiling is to pre-cook, shape and color.
After high-temperature frying, the ingredients are cooked very quickly. If you have been to the back kitchen of a restaurant or canteen, look at the chef's hands and feet. A pot of oil and a barrel of oil are indispensable. Some breakfasts and fast food are always in the oil pool or oil pan. Besides improving the speed of cooking, fried food is really delicious.
Accelerated ripening, evaporation of water, surface coking, juice locking. The oil temperatures corresponding to the three functions are different. As you said, if you want to improve the taste of firewood by frying, you must have a high oil temperature. Coking the surface at once and sealing the water in the meat will make the dish more tender. Slow frying at low temperature will definitely be more firewood.
The academic concept of why it should be thickened before cooking is that starch has the characteristics of water absorption, cohesiveness, smoothness and cleanliness after being gelatinized by heat. When the dishes are close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dishes.
Which cooking methods need thickening is suitable, which has a great influence on the quality of dishes, so thickening is one of the basic skills of cooking. Thickening is mostly used in cooking techniques such as frying, sliding and frying. What these cooking methods have in common is the rapid development of fire, and the dishes made in this way basically contain no soup. However, due to the addition of some seasonings and the moisture of raw materials, the soup in the dish is increased. By thickening, the juice is sticky and attached to the surface of raw materials, thus achieving the luster, smoothness and deliciousness of dishes.
What are the methods of thickening? 1. Usually used for cooking. The powder juice is the thickest, and the purpose is to spread the sauce all over the raw materials, such as fish-flavored shredded pork and fried kidney flower. After eating, there is basically no marinade at the bottom of the dish.
2. Paste is generally used for cooking dishes such as stir-frying, sliding, stewing and stewing. Powder juice is thinner than bread, which is used to turn the soup of vegetables into paste, realize the fusion of soup and vegetables, and have a smooth taste, such as sweet and sour pork ribs.
3. Finals
Powder juice is relatively thin, generally used for large or whole dishes, and its function is to increase the taste and luster of dishes. Generally, after the dish is served, the marinade in the pot is heated and thickened, and then poured on the dish, some of which are stained with colored glass, and some juice can be left on the plate after eating.
4. Milk soup is the thinnest sauce, also called thin sauce. Generally used for stews, such as spicy tofu, shrimp and crispy rice. The purpose is to thicken the soup of dishes to meet the requirements of fresh color, fragrance and taste.
Cooking at home, you can't thicken more. First, it's troublesome, but it's too much. It needs to be thickened. And the cauldron dishes, vegetables out of soup, not thickening, look rich, not good-looking. Once thickened, drenched with bright oil, it looks vivid and full.