First, how to thicken cooking?
When the dish is basically cooked, put a small amount of starch in the bowl, add water and stir evenly by hand. Keep stirring when the starch has not precipitated, and the juice is almost out of the pot. There can be more water, and the fire will be put away soon.
2. What is the ratio of starch to water? Several different thickening methods and proportions were obtained.
Thin water is used much, while thick water is used little. General 1 greater than 10. Adjust the amount of water according to the needs of cooking. Note that the water of water starch must be cooled after boiling water.
1 single juice
What is the ratio of starch to water?
Mix starch and water evenly. Generally, the ratio of starch to water is 1: 5, but the ratio can be appropriately adjusted according to the water content of vegetables. If there is more soup, you can add less water. If the vegetables are dry, you can add more water. Water starch is generally suitable for cooking, roasting, stewing and stewing dishes. This kind of vegetable has a lot of juice and a long heating time, so there is enough time to add various seasonings in turn.
Step 2 mix the sauce
Starch is mixed with water and various sauces. The ratio of starch to water and various fruit juices is generally 1: 20, and the ratio can be adjusted according to the water content of dishes. This thicken juice is suitable for fried, fried and slippery dishes. This dish generally needs to be cooked quickly, and it is not easy to operate if seasoning and sauce are added in turn.
Step 3 get soaked
When the dish is well seasoned and completely cooked, slowly pour the sauce into the pot, then stir it evenly with a spoon, and heat it until the starch is gelatinized and the soup becomes thick.
Learn the self-made thickening method in three or three minutes.
1 mixed
There are two ways to mix:
(1) is to pour the mixed juice into the pot when the raw materials are discontinued, and stir it quickly to wrap the juice on the raw materials.
For example, fried kidney with phoenix tail, fried kung pao chicken and fresh fried fish slices.
(2) Take out the fried raw materials, leave a small amount of oil in the pot, add the prepared juice, pour it into the pot and push it evenly. When the juice thickens and bubbles, add the fried raw materials and stir to make the sauce evenly wrapped on the raw materials.
For example: fried fish-flavored crispy quail eggs.
shower
White sauce is usually used. After the raw materials are fried, slowly pour the sauce into the pot and shake the bottom of the pot at the same time, so that the raw materials and soup can be better integrated and the juice is rich.
For example: cooking home-cooked sea cucumber, stewing chicken skin and fish belly, and cooking mushy sour and hot egg soup.
Pour wine
That is, first put the cooked raw materials into a plate, then push the juice evenly and concentrate it in another oil pan, and then burn the sauce on the dish.
For example, steamed fish belly rolls in white sauce, baked golden hooks for luck, fried sweet and sour crispy fish and so on. Finally, pour the sauce.
Fourth, there are so many functions of thickening.
1. Increase the viscosity of the soup.
2. When the sauce is hooked into the dish, the sauce will tightly wrap the raw materials, thus preventing the water inside the raw materials from overflowing, which not only keeps the flavor characteristics of the dish fresh, fragrant, smooth and tender, but also makes the dish full and not easy to break.
3. After thickening, due to the gelatinization of starch, it has a transparent colloidal luster, which can more vividly reflect the colors of dishes and seasonings, making the colors of dishes brighter and more beautiful.
4. After the dishes are thickened, the soup can be thickened, which can slow down the heat dissipation inside the raw materials, make the dishes have thermal insulation, prolong the cooling time of the dishes and facilitate diners to eat hot dishes.