Question 1: How to thicken the starch into a special paste when making soup. No matter what you do, you must boil the soup first, then season it and thicken it (dilute the starch with water 1:1 in advance) When thickening, stir the water starch evenly, reduce the heat of the soup to a low level, slowly pour the starch in with one hand, and use a spoon in the other hand to gently stir it in time. You can adjust it to the concentration you like. Finally, you can put some coriander and sesame oil.

In addition, I suggest that you don’t thicken the gravy too thickly. You can make it slightly thinner. After thickening the gravy, toss an egg in it (the method is the same as when thickening the gravy). It will be delicious, nutritious, and good-looking.

Question 2: How to thicken soup with starch using sweet potato flour

Question 3: How to make soup thickened with starch. No matter what you do, you must boil it first. After the soup is boiled, season it. When thickening (dilute the starch with water 1:1 in advance), stir the water starch evenly. Reduce the heat of the soup to low. Pour the starch slowly with one hand and hold a spoon with the other hand. Stir gently and timely to adjust to the concentration you like. Finally, you can put some coriander and sesame oil.

In addition, I suggest that you don’t thicken the gravy too thickly. You can make it slightly thinner. After thickening the gravy, toss an egg in it (the method is the same as when thickening the gravy). It will be delicious, nutritious, and good-looking.

Question 4: What kind of starch should be used to thicken the soup without leaking? Any starch used will make the soup thicken, it just depends on the length of time. Cornstarch is the fastest and slowest to thicken the soup, and corn flour is the slowest!

Question 5: How is starch water thickening made? Most of the gravy used to thicken gravy is made by stirring starch and water. Starch gelatinizes at high temperatures and has a certain viscosity and strong Ability to absorb water and odors. The soup of ordinary dishes has a stronger flavor than the vegetables, and there are many inorganic salts, vitamins and other nutrients in the soup. Thickening will coat the soup with the ingredients and reduce the loss of nutrients in the food. It is particularly worth mentioning that thickened vegetables are suitable for people with stomach problems. Because starch is a polysaccharide polymer formed by the condensation of multiple glucose molecules, it can interact with gastric acid to form a gelatinous liquid that adheres to the gastric wall and forms a protective film to prevent or reduce the direct damage of gastric acid to the gastric wall. Protect gastric mucosa. Generally speaking, thickening requires good timing and should be done when the dishes are almost cooked. Cooking it too early will cause the gravy to burn; cooking it too late will cause the dish to be heated for a long time and lose its crisp and tender taste. Second, don’t use too much oil when thickening dishes, otherwise the sauce will not stick to the ingredients easily. Third, the soup in the dishes should be appropriate. Too much or too little soup will cause the gravy to be too thin or too thick, affecting the quality of the dish. The starches used for thickening mainly include mung bean starch, potato starch, wheat starch, etc. These starches are absolutely safe for human health and can be eaten with confidence. Because starch is highly hygroscopic, it is prone to mildew. Do not eat it after it becomes mildewed. Aflatoxin, which can cause liver cancer, will be produced. In addition, some dishes do not need to be thickened, such as dishes with a refreshing taste (such as stir-fried bean sprouts), dishes containing more collagen (such as braised tendons), dishes that require the addition of sauce and sugar (such as fish in sauce), and dishes that contain starch. More dishes (such as fried shredded potatoes), etc. Thickening How to thicken gravy? The academic concept of thickening gravy is that when starch is gelatinized by heat, it has the characteristics of water absorption, adhesion and smoothness. When the dishes are nearly mature, pour the prepared powder sauce into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thereby increasing the powderiness and concentration of the soup and improving the color and taste of the dishes. . The starch used to thicken gravy, also called dough, is a polysaccharide polymer formed by the condensation of multiple glucose molecules. Starches used for cooking mainly include mung bean starch, potato starch, wheat starch, water chestnut and lotus root starch, etc. Starch is insoluble in water, and when heated to 60C with water, it gelatinizes into a colloidal solution. Thickening takes advantage of this property of starch. Mung bean starch is the best starch and is generally rarely used. It is made by grinding and precipitating mung beans in water. It is characterized by high viscosity, low water absorption, and white and shiny color. Potato starch is a starch commonly used in households today. It is made by grinding, washing and precipitating potatoes. It is characterized by high viscosity, fine texture, white color and better gloss than mung bean starch, but poor water absorption.

Wheat starch is precipitated from wheat bran after washing gluten or made from flour. It is characterized by white color, but poor luster, and its quality is not as good as potato flour. It is easy to precipitate after thickening. Sweet potato starch is characterized by strong water absorption capacity, but poor viscosity, dull color, dark red with black color, and is made by grinding, rubbing and precipitating fresh potatoes. In addition, there are corn starch, water chestnut starch, lotus root starch, water chestnut starch, etc. Whether the thickening is appropriate has a great impact on the quality of the dishes, so thickening is one of the basic skills of cooking. Thickening is mostly used in cooking techniques such as sautéing, smoothing, and stir-frying. The biggest similarity between these cooking methods is that they are cooked quickly. Dishes cooked with this method basically do not contain soup. However, due to the addition of certain seasonings and the water produced by the raw materials during cooking, the soup in the dish increases. By thickening, the juice is thickened and attached to the surface of the raw materials, thereby achieving a glossy, smooth, tender and delicious flavor of the dish. There are generally two types of thickeners used. One is starch juice plus condiments, commonly known as "dual juice", which is mostly used for dishes cooked with strong firepower and fast cooking methods such as frying and popping. One is simple starch juice, also called "wet starch", which is mostly used for general stir-fries. Pouring sauce is also a kind of thickening, also known as thin gravy and glazed gravy. It is mostly used for simmering, roasting, grilling and soups. According to the cooking methods and dish characteristics, there are generally the following usages of gravy: 1. Gorgon gravy is generally used in stir-fried dishes. The powder sauce is the thickest, and the purpose is to make the sauce completely cover the raw materials, such as fish-flavored shredded pork, fried kidneys, etc., which are all wrapped in sauce. After finishing the dishes, there is basically no marinade left on the bottom of the plate. 2． Paste is generally used for dishes prepared by stir-frying, smoothing, stewing and braising. The powder sauce is thinner than the gravy, and its purpose is to turn the soup of the dish into a paste, so that the soup and the dish can be blended, and the taste will be smooth, such as sweet and sour pork ribs. 3. The liquid gravy powder is thinner and is generally used for large or whole dishes. Its function is to increase the taste and luster of the dishes. Generally, after the dishes are put on the plate, the marinade in the pot is heated to thicken it, and then poured on the dishes. Part of it is stained on the dishes, and part of it is in a glassy state. After eating, some of the juice can remain on the plate. ......gt;gt;

Question 6: The water-starch thickened soup is milky white. How to thicken the soup to make it transparent? Heat it and bring it to a boil. When the starch is cooked, it will become transparent.

Question 7: What kind of soup needs starch to thicken it? What is the thickening effect of starch? Whether you thicken the soup or not thicken the soup depends on your personal taste. You can make tomato and egg soup into a soup as long as you like to eat it. The function of thickening is to make the flowing soup thicken and integrate the ingredients in it more

Question 8: What starch is good for thickening soup

Appropriate amount of starch

How to thicken soup

1. How to thicken

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The academic concept of thickening is: when starch is gelatinized by heat, it has the characteristics of water absorption, adhesion and smoothness. When the dishes are nearly mature, pour the prepared powder sauce into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thereby increasing the powderiness and concentration of the soup and improving the color and taste of the dishes. .

The starch used for thickening, also called dough, is a polysaccharide polymer formed by the condensation of multiple glucose molecules. Starches used for cooking mainly include mung bean starch, potato starch, wheat starch, water chestnut and lotus root starch, etc. Starch is insoluble in water and gelatinizes into a colloidal solution when heated to 60C with water. Thickening takes advantage of this property of starch.

Mung bean starch is the best starch and is rarely used. It is made by grinding and precipitating mung beans in water. It is characterized by high viscosity, low water absorption, and white and shiny color.

Potato starch is a commonly used starch in households. It is made from potatoes, which are ground, washed and precipitated. It is characterized by high viscosity, fine texture, white color and better gloss than mung bean starch, but it absorbs water. Poor sex.

Wheat starch is precipitated from wheat bran after washing gluten or made from flour. It is characterized by white color, but poor luster, and its quality is not as good as potato starch. It is easy to precipitate after thickening.

Sweet potato starch is characterized by strong water absorption capacity, but poor viscosity, dull color, dark red with black color, and is made by grinding, rubbing and precipitating fresh potatoes. In addition, there are corn starch, water chestnut starch, lotus root starch, water chestnut starch, etc.

Whether the thickening is appropriate has a great impact on the quality of the dishes, so thickening is one of the basic skills of cooking. Thickening is mostly used in cooking techniques such as sautéing, smoothing, and stir-frying. The biggest similarity between these cooking methods is that they are cooked quickly. Dishes cooked with this method basically do not contain soup. However, due to the addition of certain seasonings and the water produced by the raw materials during cooking, the soup in the dish increases. By thickening, the juice is thickened and attached to the surface of the raw materials, thereby achieving a glossy, smooth, tender and delicious flavor of the dish.

Two types are generally used for thickening. One is starch juice plus condiments, commonly known as "dual juice", which is mostly used for dishes cooked with strong firepower and fast cooking methods such as frying and popping. One is simple starch juice, also called "wet starch", which is mostly used for general stir-fries. Pouring sauce is also a kind of thickening, also known as thin gravy and glazed gravy. It is mostly used for simmering, roasting, grilling and soups. According to the cooking methods and dish characteristics, there are generally the following usages of gravy:

1. Gorgon gravy is generally used in stir-fried dishes. The powder sauce is the thickest, and the purpose is to make the sauce completely cover the raw materials, such as fish-flavored shredded pork, fried kidneys, etc., which are all wrapped in sauce. After finishing the dishes, there is basically no marinade left on the bottom of the plate.

2. Paste is generally used for dishes prepared by stir-frying, smoothing, stewing and braising. The powder sauce is thinner than the gravy, and its purpose is to turn the soup of the dish into a paste, so that the soup and the dish can be blended, and the taste will be smooth, such as sweet and sour pork ribs.

3. The liquid gravy powder is thinner and is generally used for large or whole dishes. Its function is to increase the taste and luster of the dishes. Generally, after the dishes are put on the plate, the marinade in the pot is heated to thicken it, and then poured on the dishes. Part of it is stained on the dishes, and part of it is in a glassy state. After eating, some of the juice can remain on the plate.

4. Milk soup gravy is the thinnest among the gravy, also known as thin gravy. Generally used for braised dishes, such as spicy tofu, shrimp crispy rice, etc. The purpose is to thicken the soup of the dishes to achieve the requirements of delicious color and freshness

To thicken the gravy well, you need to master several key issues:

First, master the thickening time, generally It should be done when the dishes are about nine times ripe. Thickening the sauce too early will cause the marinade to burn. Thickening it too late will easily cause the dish to be heated for a long time and lose its crisp and tender taste.

Secondly, oil should not be used to thicken the dishes. Too much, otherwise the marinade will not easily stick to the raw materials, and the purpose of increasing freshness and beautifying the appearance will not be achieved;

Third, the soup of the dishes should be appropriate. Too much or too little soup will cause the gravy to be overcooked. Thin or too thick, thereby affecting the quality of the dishes;

Fourth, when using simple powder sauce to thicken the sauce, the taste and color of the dishes must be adjusted first, and then wet starch is poured in to thicken the dishes to ensure the consistency of the dishes. Delicious and colorful.

Starch has strong hygroscopicity and the ability to absorb odors, so it should be stored carefully and protected against moisture, mildew, and odors. Generally, it is suitable to use room temperature of 15C and humidity below 70%.

There are also requirements for cooking with clear oil gravy, that is, after the gravy is thickened when the dishes are mature, various different seasoning oils are poured in to make them dissolve in the gravy or adhere to it. It adds flavor, freshness, color and shine to dishes. When using, the two should be combined well, and different colors of cooking oil should be poured in according to the taste and color requirements of the dishes, such as chicken oil (yellow), chili oil (red), tomato oil, sesame oil, pepper oil, etc.

Be careful when pouring oil...gt;gt;

Question 9: How to thicken the soup. Mix the water starch with a small amount of water (about 2 tablespoons) into a paste. When the soup is rolling, slowly pour the starch paste in a circle, wait for 2-3 seconds, stir the soup, and it's OK. The amount of starch should be increased or decreased according to the amount of soup