In our daily lives, there are a lot of life small knowledge we need to understand and to use, like water starch, which is a simple substance, but there are still people who do not understand, more than one kind of knowledge and skills will give their own points Oh! Water starch is a small substance big knowledge, then hurry to understand what is water starch water it! For their own life plus points.

What is water starch

A, what is water starch

It is in the starch with white water, also known as wet starch, starch in the water for a long time will be precipitated, the precipitation in the lower part of the hand fished out of the viscous mixing of meat, and then fried or fried meat. Water and a very small amount of starch mixed evenly with salt and pepper can be poured in a hot pan inside the simmering gravy, after the next, pour in beaten egg whites, add a little oil to brighten the color, turn off the fire can be poured on the dishes already on the plate to form a gravy paste. In general, water starch is dry starch to add water, and together called water starch. Deep-frying things is usually patted dry starch, or use egg liquid with dry starch. The starch used for thickening, also called powder, is a polysaccharide polymer condensed from several glucose molecules. Cooking starch, mainly mung bean starch in general, water starch is dry starch to add water, and together called water starch. Fried things are usually patted dry starch, or use egg liquid with dry starch. Water starch is the starch plus the right amount of cold water, and must be cooled water.

There is no standard ratio of water to starch. In the modulation, with more starch, add less water, the concentration of gravy is large, called thick gravy. Mainly used for popping, stir-frying, frying and other techniques. After thickening, the soup of the dish is thick. In the modulation, with less starch, add more water, the concentration of gravy is small, called thin gravy. Applicable to simmered and braised dishes.

In common parlance, it means an aqueous solution of starch, poured over the food being processed. It can be used for stir-fries and soups. Starch into cold water, stirred, poured into the pot, can make the pot of rice thickening, typically egg soup, thickening, if the egg flowers and leaves are suspended, the soup is also viscous, not thickening, the egg flowers and leaves will sink to the bottom in no time. Thickening stir-fried vegetables can make the dishes look smooth, sticky, and taste good. Meat, after soaking in a starch-water solution, is tender and flavorful when stir-fried or deep-fried. Flour is wheat directly ground into powder and get; dry starch is from flour, sweet potato flour, cornstarch and other starch-rich powders, through the extraction and drying of the pure starch; water starch is in the use of starch on the dishes for the "sizing", with dry starch and water into a white slurry (stand a while on the phenomenon of water, powder separation) The starch will sink to the bottom of the container, and the water will be at the top, and the two will be clearly layered, which is then called "water starch".

What is raw flour water

Two, raw flour water how to do

and good dough, in the water constantly kneading wash, take out is gluten, can be steamed and fried to eat. The starch under the water is water starch.

The starch water is mixed with starch and cool water, starch, divided into potato starch, mung bean starch, corn starch, the starch used in northeastern cuisine is potato starch, the southern cooking is corn starch, and can be referred to as starch

The thickening of the ratio of starch to water is about 1:2

But it must be determined according to the number of dishes and the degree of consistency of the amount of thickening of the gravy. This is a skill that the cook on the stove must master through practice.