Water starch thickening methods are mainly the following three:

1, starch juice with seasonings, commonly known as "on the juice". Mostly used for the fire power, the speed of simmering, bursting and other methods of cooking dishes.

Making method: take the appropriate amount of water, starch, soy sauce, salt, cooking wine and other seasonings.

2, simple starch sauce, also known as "wet starch". Mostly used in general stir-fry dishes.

Modulation: general starch and water ratio of 1:5, but according to the amount of water in the dishes can be adjusted appropriately.

3, pouring juice, also known as thin gravy, glazed gravy. Mostly used for simmering, burning, steak and soup dishes.

Modulation method: according to the amount of dishes to take the appropriate amount of starch with water and mix well and then drizzle into the soup, to be poured while stirring, do not pour at once.

Expanded Information:

Thickening Notes

Starch is the primary source of sugar in the human diet, and foods high in starch do not necessarily have a high fat and calorie content, but only form a high fat and calorie content when consumed in excess. Gravy powder, originally refers to the powder made from thickened gravy, thickening with, but also refers to all powder used for thickening in general. Dough powder is hygroscopic, there is the absorption of odor characteristics, should pay attention to moisture, mildew, odor. If mold or odor, do not eat.

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