I've only heard people say that some dishes need to be juiced by fire, but it's not clear at all whether juicing will affect the color and flavor of the dishes. Personally, I think there is too much soup, so I should reduce it a little, and directly pour it out and lose the nutrients in it. Therefore, juicing is only to vaporize the water in it, and when juice is needed, the water is already boiling. From the point of view of boiling water, a big fire and a small fire can be used. However, the bigger the fire, the faster the water boils. Therefore, in my personal opinion, collecting juice by fire is to save time.

on the contrary, when cooking porridge, after the fire boils, you need to cook it slowly with a small fire, because after the water boils, it continues to absorb heat but the temperature remains the same. If the fire is used, it will not raise the temperature of the water, which is a waste of fuel. At the same time, like the juice collected by the fire, the water in the porridge will be quickly boiled and even burnt.

Hello, I'm Mang Xiaomang, and I'm glad to answer your questions.

The function of collecting juice by fire

Generally, collecting juice by fire can double the concentration of the soup at the bottom of the pot. This kind of soup is very sticky, which can be well attached to the surface of the dish, making the taste of the dish more rich and fragrant, so that the delicious essence of the whole dish can be preserved and the taste and quality can be improved.

How to collect the juice with a big fire?

In the final stage of cooking, we should also look at the amount of the last soup, and then decide whether to collect the juice with a big fire or with a small fire. When collecting the juice, we should turn on a lot of excess soup to dry it as soon as possible, and finally only a small part of the soup is left. However, when collecting the juice, ordinary boys should turn over the wok from time to time, so that it is not easy to stick to the wok.

Different ingredients have different juice harvesting methods

Other juice harvesting methods

Adding "sugar" can improve the absorbance of the juice, so that the juice can be harvested when it is cooked more and more viscous. Suitable for Japanese food with sweet taste, such as sweet and sour pork ribs, braised pork ribs, etc.

Practice: The best opportunity to add sugar is to turn to high heat before the dish is cooked and ready to be cooked, and add more sugar than when seasoning is used. The dosage should be well controlled to avoid being too sweet. And timely pay attention to the situation in the pot, to prevent excessive heating and then produce caramelization reflection, so that the color and taste of Japanese materials are out of shape.

It is also known as "thickening". When starch is dissolved in water and gelatinized, the consistency of the juice can be improved, which is a common method used in Chinese stewing Japanese food.

Practice: Usually, white powder or corn flour is used for thickening. After mixing the fixed powder with cold water in a bowl, pour the thickening juice into the pot, and mix well with the water in the pot. Only "thicken juice" is an easy and unsuccessful way for beginners of Japanese materials.

That's my answer. I hope I can help you. If you are satisfied, please pay attention!

Hello, everyone. I'm Brother Xue who loves to make gourmet snacks. Cooking with a big fire and collecting juice is to boil the juice into a thick one.

Juice collection is a cooking technique, which means that the soup is boiled thick, and the soup in stir-fried dishes is heated from more to less, from thin to thick, which can increase the concentration, fragrance and luster of the dishes, and water starch can also be added.

For example, when cooking braised pork, braised fish and other dishes, usually the last step is to boil the soup until it is thick, then put the meat or fish on a plate, and finally pour the thick juice at the bottom of the pot on the meat or fish.

1. Evaporate the juice. Evaporating juice collection is a process that uses water to change from liquid to gas and volatilize, so that the marinade is reduced to complete the thick juice into vegetables. The texture of raw materials suitable for evaporation juice collection should not be too tender or too old. If it is too tender, the raw materials are easy to break. If it is too old, the raw materials will not be brittle.

2. thicken the juice. Thickening juice is a technological process that uses the principle of starch gelatinization to disperse starch particles in water to form starch solution, so as to increase the consistency of soup.

most common braised dishes use thickening juice, such as braised fish and braised sea cucumber. When collecting the juice, we should pay attention to the timing of adding the juice, and add it when the soup in the pot is boiling; Master the amount of starch juice, which should be mastered flexibly according to the selection of materials and the requirements of cooking.

I hope my answer will help you.

In addition to the use of seasonings, China dishes also pay great attention to the heat, and the mastery of the heat also tests the chef's skill and mastery of ingredients. Different ingredients, different tastes, sometimes need a small fire, sometimes need a medium fire, and sometimes use a big fire.

When we are cooking in China, we often hear experienced people say that the last step is to collect juice on fire. So why do we always pay attention to collecting juice on fire when cooking?

first, what is juice collection

juice collection is generally the last procedure step in our cooking and stewing. The original intention is to collect a lot of soup, so that it can be concentrated on the ingredients to make the taste more intense and the soup thicker.

By collecting the juice, the flavors of various seasonings are concentrated together, and the taste is more integrated, and the sauce can also be thickly wrapped on the ingredients, thus improving the taste and quality of dishes.

Second, why the juice is collected by fire

The juice is collected by continuously heating the pot. Finally, the high temperature of the fire makes the water in the soup quickly volatilize into gas, and the taste is wrapped on the ingredients, while the soup becomes thick and rich, and the essence of the taste is separated out. Some ingredients themselves will produce water during the cooking process, which will dilute the flavor of seasoning and collect juice through fire, which can make the flavor and aroma of seasoning more concentrated, integrated and rich.

Third, fire can change the properties of ingredients

Fire is a very efficient cooking method, which can separate out the essence of food and change the properties of ingredients through high temperature. However, it should be noted that not all dishes are suitable.

For example, collagen in meat ingredients will become sticky after being cooked by fire. The starchy substances in some ingredients will become more and more viscous through the fire and high temperature. The change of the characteristics of ingredients will make the taste penetrate into it, making the dishes more tasty and more delicious.

what is fire juice?

Juice collection is a cooking technique, which means that the soup is boiled thick, and the soup in stir-fried dishes is heated from more to less, from thin to thick, which can increase the concentration, fragrance and luster of the dishes, and water starch can also be added.

The so-called "collecting juice by big fire" means that when cooking, a large amount of excess soup is turned on to dry as soon as possible at the end, and only a small amount of juice is left at the end.

A big fire means that when the fire is at its peak, it is usually used for stir-frying. Collecting juice is a cooking technique, which refers to boiling soup thick. For example, when cooking braised pork, braised fish and other dishes, usually the last step is to boil the soup until it is thick, then put the meat or fish on a plate, and finally pour the thick juice at the bottom of the pot on the meat or fish.

Classification of cooking juice collection:

There are four ways of juice collection: juice collection by big fire, juice collection by young people, juice collection by evaporation, juice collection by sugar, juice collection by thickening and automatic juice collection. Each dish has different cooking methods, so as to make delicious dishes. The choice of juice collection by thickening, juice collection by evaporation, juice collection by big fire and juice collection by young people depends on the actual cooking.

1. Collecting juice by fire

In our daily life, we will encounter the last process of collecting juice when cooking. Generally, we may choose to collect juice by fire, which can make everyone evaporate more quickly. However, when collecting juice by fire, we must keep stirring, and it is easy to paste the pot if we are not careful.

2. Collect juice with small fire

Actually, in the last stage of cooking, we should also look at the amount of the last soup and decide whether to collect juice with large fire or small fire. However, when collecting juice with small fire, we should turn over the wok from time to time, so it is not easy to stick to the pan, but in this case, we usually collect juice with large fire.

3. Heating to collect juice

When the pot is continuously heated on the stove fire, the water in the juice will evaporate into vapor due to high temperature ecology, so that the juice in the bottom pot will be dried. It is the most basic method to collect juice, and the daily ingredients of all kinds of special dishes are practical.

Practice: On the night before the food has been boiled and taken out of the pot, open the pot and turn to fire, boil the water as much as possible, let the juice extract, and be sure to stop the fire before the food burns.

in the process of frying rice noodles, the food overflows, and in the end, it must go through "volatile juice collection", so that the rice noodles can be eaten without steaming.

4. Add sugar to collect juice

Use "sugar" to improve the absorbance of the liquid, so that the juice can be collected as it is cooked and thickened. Suitable for Japanese food with sweet taste, such as sweet and sour pork ribs, braised pork ribs, etc.

practice: the best opportunity to add sugar is before the dishes are cooked and ready to be cooked. Turn to fire, add more sugar than when seasoning, and the dosage should be well controlled to avoid too sweet taste; And timely pay attention to the situation in the pot, to prevent excessive heating and then produce caramelization reflection, so that the color and taste of Japanese materials are out of shape.

The technology of sugar juice collection is very important, and the opportunity and purpose of sugar release should be grasped first. Usually, there are three opportunities to add sugar to dishes, and the purpose is different: when adding sugar to dishes just after cooking, its effect is to remove fishy smell, relieve boredom and increase freshness, and the amount of sugar used is less; Cuisine

In cooking, we should pay attention to the cooking temperature, which can be divided into fierce fire, big fire, medium fire and small fire. These cooking temperatures can be divided into different ingredients and different cooking methods, each of which has its own characteristics. In particular, juice harvesting by big fire is a common term in cooking, which aims to dry the soup and make the ingredients more fragrant and delicious.

Our diet is too rich, and there are many ways to make ingredients. Burning, stewing, boiling, simmering, frying, and so on are all cooking methods. Some of these methods need to collect juice with great fire, while others don't. Generally, we need to collect juice with great fire when cooking vegetables or braised vegetables, braised vegetables and sauced vegetables. These dishes are basically cooked for a long time.

why do you always pay attention to collecting juice on fire when cooking?

because the ingredients need a lot of water and condiments to taste after a long time of firing, and they must be cooked with medium and small fires, so as to make the ingredients soft, rotten and well-cooked. When the ingredients are well-cooked, there is still some water, which requires a big fire to collect juice. Under the fire, the water evaporates quickly, leaving little, so that the condiments and soup can be adhered to the ingredients together.

what dishes do you usually collect juice from a big fire?

The most classic dishes are braised pork, braised pork ribs, Dongpo elbow, braised fish, red-cooked chicken, saute spicy chicken, dried fish, duck, sweet and sour pork ribs, etc. There are also some dishes that need to be thickened. Before the final cooking, the soup should be boiled over high fire, so that the soup and ingredients can be quickly integrated.

There are certain skills in juice harvesting by fire. Generally, when we collect juice, we should not have too much soup, and we should decide according to the number of ingredients. We should not just emphasize juice harvesting by fire and burn the ingredients.

generally, the juice harvesting time should not be too long, so as to prevent the oil from being secreted too much, the water from being burnt too dry, and the dishes from being dry. After collecting the juice, the dishes should look shiny, bright in color and mellow in flavor, then the effect of collecting the juice will be achieved, and you are almost a master cook.

Why do you need fire to collect juice when cooking? Let me answer the question below!

First of all, it is necessary to understand which dishes need juice in daily operation, such as braised dishes, braised dishes, braised dishes, braised dishes, braised dishes and so on. Secondly, what is the function of collecting juice? No matter whether it's white grilled red grilled, braised in brown sauce or roasted in sauce, this kind of technique is generally used to cook dishes whose raw materials are not ripe, not easy to cook, not easy to taste and not easy to taste! For example, braised pork, after adding all seasonings to braised pork, must be simmered for more than an hour with ordinary wok at home, otherwise it will not burn rotten, and secondly, it will be simmered on a big fire. No matter how much water you put, the time between the big fire and the small fire is almost the same, and in terms of energy saving, simmering on a small fire will save more energy, whether it is water or gas! And while the small torch is braised thoroughly, it can also release the collagen in the braised pork skin, making the meat taste mellow! Finally, the fire is used to collect the juice, which is to further evaporate and concentrate the broth and gravy, so that the meat is better soft and rotten, and the soup is more mellow and delicious, and the color is Guang Liang! Therefore, no matter which cooking technique you choose, the function of collecting juice with big fire is to increase the flavor of dishes, and also to improve the color of dishes, so that the finished products have the characteristics of color and fragrance!

why do you always pay attention to collecting juice on fire when cooking? Because the soup dries quickly, the step from the dish to the juice is basically cooked. If you turn on a small fire, the dish will be overcooked, which will affect the taste and waste time. Therefore, it is the most reasonable to collect juice by fire.

Because the juice collected by fire can better evaporate the excess soup, for example, when braised eggplant is thickened, the dishes will be bright in color. Stir-fry quickly to prevent the pan from burning.

Hello, I'm glad to answer your question

1. In our daily life, when cooking, we will encounter the last process of collecting juice. Generally, we may choose to use fire to collect juice, which can evaporate faster. However, when collecting juice by fire, we must keep stirring, and it is easy to paste the pot if we are not careful.

2. In fact, when cooking and cooking, the juice is collected at the last stage, and it depends on how much the last soup is, and then it is decided whether the juice should be collected by fire or by the young man's hand. However, when the young man makes ends meet, he has to turn over the wok from time to time, which is not easy to stick to the wok, but in this case, the juice is usually collected by fire.

3. Make different dishes when cooking, and collect juice in different ways when making ends meet. If there are hot dishes, you may need to use starch to collect juice. Generally, when collecting juice with the best starch, you should use a big fire first, and then use a small fire to slowly collect juice, so that the soup can be evenly wrapped on the dishes.

I hope my answer can help you.