How to thicken stir-fried vegetables 1, mix
①In the raw material will have been blended juice poured into the pan quickly mixing and frying, until wrapped in the ingredients, such as Kung Pao chicken and other dishes.
② the ingredients have been fried out, less oil in the pot, put the flavor sauce, pour into the pot to push the juice thick bubbles in the next deep-fried ingredients fried evenly, gravy covered with ingredients can be. For example, simmered liver tip and other dishes.
2, dripping
Generally use white gravy, ingredients after the break, the gravy slowly dripping into the pot, while shaking the pot ingredients, so that the ingredients and soup better mix, collect juice thick flavor can be. For example, dishes such as roasted sea cucumber with scallions.
3, burn
The cooked ingredients into the container, another pot under the flavor sauce. Stir fry evenly to thicken, then burn the gravy on the vegetables. For example, sweet and sour crispy fish and other dishes.
The role of thickening 1, increase the viscosity and concentration of the dish soup.
In cooking dishes, add some soup or liquid seasoning (such as soy sauce, balsamic vinegar, cooking wine and other seasonings), while the raw materials in the heat also have some water overflow, become the soup of the dishes. The soup is too thin, can not adhere to the raw materials, affecting the "flavor". After thickening, the soup increases the viscosity and concentration, so that the soup and vegetables are blended, fresh and flavorful.
2, to maintain the dishes crispy, tender state.
This effect is most obvious in the slip vegetables, such as slip vegetables are characterized by crispy, soft and tender, if the sauce is not thickened, it will directly penetrate the surface of the raw material, so that has been fried crispy raw materials back to the soft, destroying the outside of the crispy, soft and tender effect. Seasoning sauce after thickening, due to starch paste into a thick, wrapped in raw materials on the surface of the gravy is not easy to penetrate, to maintain the flavor characteristics of the dish.
3, so that the soup and vegetables melt, the main material is prominent.
On some stew, braising, steak and other cooking methods to make dishes, soup more, raw materials itself and a variety of seasonings to dissolve the flavor in the soup, soup is particularly delicious.
The raw materials and soup can not be integrated together, only after thickening, due to the role of starch paste, increase the concentration of soup, so that the soup, vegetables are fused together, not only increase the taste of the dish, but also produce a soft and tender special flavor.
And because of the thickening of the soup after thickening, buoyancy increased, the main ingredients floating, prominent, changing the phenomenon of the soup do not see vegetables.
4, so that the shape of the dish is beautiful, bright color.
Because the starch becomes sticky after being heated, it produces a unique luster, which can reflect the color of the dishes and the color of the seasonings more distinctly.
5, can play a role in keeping the dishes warm.
Because the gravy is viscous after heating, wrapped around the exterior of the raw materials, reducing the internal heat of the dish, can keep the heat of the dish for a long time.
Types of thickening 1, flow gravy
Powder is thinner, generally used for large or whole dishes, its role is to increase the flavor and luster of the dishes. Generally in the dishes on the plate, and then the pot of marinade heating thickening, and then poured on the dishes, part of the dip in the dishes, part of the glazed state, after eating the plate can be part of the remaining juice.
2, package gravy
generally used for stir-fry method of cooking dishes. Powder juice is the thickest, the purpose is to make the gravy all wrapped up to the raw materials, such as shredded pork with fish, fried cashews, etc. are used to wrap the gravy, eat the dishes, the bottom of the plate basically does not leave the marinade.
2, paste gravy
generally used for simmered, slippery, stewed, braised method of cooking dishes. Powder juice is thinner than the package gravy, the use of the soup of the dishes into a paste, to achieve the integration of soup and vegetables, taste smooth and soft, such as: sweet and sour pork.
4, milk soup gravy
is the thinnest gravy, also known as thin gravy. Generally used for braised dishes, such as: steamed fish, shrimp potpourri.
The purpose is to thicken the soup of the dish to achieve the color and fresh requirements.
Stir-fried vegetables with seasoning tips soy sauce?
Before you cook the soy sauce in the wok for a long time at high temperatures, it will destroy its nutrients and lose its fresh flavor. Therefore, you should put soy sauce in the wok just before it is ready to be cooked.
Salt? First and foremost have to pay attention to
With soybean oil, canola oil cooking, in order to reduce the loss of vitamins in vegetables, generally should be fried vegetables and then put salt; with peanut oil cooking, peanut oil is very susceptible to aflatoxin contamination, it should be put on the first salt fryer, so you can greatly reduce the aflatoxin; with meat oil cooking, you can put half of the salt first to remove the meat oil in the organochlorine pesticide residues, and then add the other half of the salt; in meat dishes, the meat oil can be put in half the salt first to remove the organochlorine pesticides in the residue, then add the other half of the salt; the meat oil is a good choice for the food. When doing meat dishes, in order to make the meat fried tender, in the fried to eight mature when the best salt.
Vinegar? Add early for good
Burning vegetables if the vegetables in the pot after adding a little vinegar, can reduce the loss of vitamin C in vegetables, promote calcium, phosphorus, iron and other mineral components of the dissolution, improve the nutritional value of the dishes and the human body's absorption and utilization.
Wine? The highest temperature in the pot
Burning fish, sheep and other meat dishes, put some wine can borrow the evaporation of wine to remove the fishy. Therefore, the best time to add wine should be the highest temperature in the pot during the cooking process. In addition, fried shredded meat should be in the shredded meat stir-fried with wine; broiled fish should be fried with wine; fried shrimp is best in the fried with wine; soups are generally in the opening of the pot to a small fire stew, simmering when the wine.
Monosodium glutamate? Add before starting the pot
When heated to more than 120 ° C, MSG will become coked monosodium glutamate, not only no fresh flavor, there is toxicity. Therefore, MSG is best added before frying.
Sugar? Sugar and then salt
In the production of sweet and sour carp and other dishes, you should first put sugar and then add salt, otherwise the salt? Dehydration? effect will promote protein coagulation and difficult to eat through the sugar flavor, resulting in a sweet outside and light inside, affecting its flavor.
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