Thickening is a very important step in cooking, and the taste of thickening juice has a great relationship with the color and fragrance of this dish. So how many kinds of thickening are there? How to make thicken delicious? Next, learn about it with Xiaobian!
What is the ratio of starch to water?
Use more thin water, and less thick water. Generally, 1 ratio 10, adjust the amount of water according to the needs of cooking, and pay attention to the water of starch must be cold boiled water after air cooling.
Single sauce
Mix starch and water evenly. Generally, the ratio of starch to water is1:5, but the ratio can be appropriately adjusted according to the water content of the dishes. If there is more soup, you can add less water. If the dishes are dry, you can add more water. Water starch is generally suitable for burning, grilling, stewing and stewing dishes. This kind of dish has more juice and long heating time, so there is enough time to add various seasonings in turn.
Mixed sauce
Starch is blended with water and various sauces. The ratio of starch to water and various juices is generally1:20, which can also be adjusted according to the water content of dishes. This thicken juice is suitable for fried, fried and slippery dishes. This kind of dish generally needs to be cooked quickly, and it is not easy to operate if you add seasoning and sauce in turn.
Drenching
When the dishes are well flavored and completely cooked, pour the sauce into the pot slowly, then stir it evenly with a spoon, and heat it until the starch is gelatinized and the soup is thick.
There are several ways to thicken.
Juice: single juice (water starch)
Applicable dishes: roasted, grilled, braised, stewed dishes or soup.
Examples of dishes: braised tofu with three delicacies
Sauté ed sauce
Sauté ed sauce, also called glass sauce, is to pour the sauce when the ingredients are cooked to nine minutes, stir-fry the ingredients quickly when the juice boils and explodes, and immediately take out the pot after the ingredients are evenly wrapped in the sauce.
Juice: mixed juice (made by mixing seasoning and starch)
Applicable dishes: fried, slippery, oil-fried and other dishes that require a smooth or crisp taste.
Examples of dishes: pineapple and shrimp.
Pouring
Pouring the sauce is a method of pouring the sauce into the pot after the dishes are cooked and heated, and pouring it on the served dishes after the sauce boils.
Juice: mixed juice (made by mixing seasoning and starch)
Applicable dishes: suitable for dishes that need modeling and setting, or dishes with large ingredients that are inconvenient to stir-fry in the pot, such as fish dishes.
Examples of dishes: Mushrooms stuffed with loofah.
Lie zhi Xiang
Lying in the sauce, the prepared sauce is poured into an oil pan and heated. When the sauce boils, the ingredients that have been cooked to nine minutes are shaken and overturned in the frying pan, so that the sauce is full of ingredients.
Juice: mixed juice (made by mixing seasoning and starch)
Applicable dishes: dishes that require crispy surface or ingredients that are too delicate and soft to stand stirring and stir-frying in the pot.