After quick freezing and cold storage, during the freezing process, the starch components in the thickener will become thinner, seriously aged and delaminated, which will not only affect the appearance, but also make the taste rough and affect the cooking quality.

The timing of using thickener is very important, neither too early nor too late. Too early will make the thicken juice zoom, too late will make the vegetables dry and the wood lose its taste. Be sure to cook the dish until it is nearly ripe before thickening it.

Extended data:

Classification of concentrated juice:

1, thick sauce, thick sauce, main and auxiliary materials, seasonings and soup can all be bonded to wrap the raw materials, and there is no juice left at the bottom of the plate after eating. Thick sauce is suitable for roasting and frying vegetables.

2, paste, this paste can make the soup of the dish into a thin paste, the purpose is to make the soup and the dish blend together, the taste is smooth, and the paste is suitable for stewing and making soup.

3. Flow is a fluid, which can make part of the juice stick to the raw materials and part of it not stick to the raw materials. This kind of flower is suitable for frying vegetables.

4, thin, thin juice, only make the soup a little thicker, don't stick to the raw materials, some dishes with light taste use this sauce.