Starch thickening with cool water or hot water
Thickening is generally cool water.
Thickening is to put the starch into a bowl, and then mix it with water to form a gravy. Generally thickening with cool water, if you use hot water to cook the starch, it will not stir open. In addition to using cooled cold water to thicken the water starch is more effective.
Starch thickening how to do
Required materials: starch, water, sweet noodle sauce, cooking wine, chicken essence, eggs, all kinds of dishes required ingredients.
Specific steps:
1, the first water starch modulation method, but also the most common one, generally used in the soup category after cooking thickening.
Demonstration dishes: seaweed egg soup, seafood seasonal vegetable soup. According to the amount of soup take the appropriate amount of starch with water and mix well and then drizzle into the soup, remember not to pour all at once, to pour while stirring with a soup spoon.
2, the second water starch modulation method is used in the cooking of popping vegetables, take the appropriate amount of starch plus water, salt, soy sauce, cooking wine and other auxiliary ingredients to modulate the water starch.
Demonstration dishes: stir-fried pig's blood, when the pig's blood is ready to pot when pouring water starch thickening spoon two immediately out of the pot.
3, the third water starch modulation method is used in the cooking of spring rolls, 3 eggs plus 50 grams of starch into a paste, hot pan with absorbent paper dipped in a little bit of oil coated evenly, pouring a tablespoon of egg powder paste hanging into the egg skin.
Hanging good egg skin rolled on the fried ingredients, and then a thin layer of water and starch into the paste fried until golden brown, drain the oil and cut into segments can be.
4, the fourth water starch modulation method is used in the oyster frying, starch and flour ratio of 3:1, add the right amount of water modulation into a thick paste.
Use chopsticks to pick up the line can be, oyster meat dipped in egg powder paste fried until golden brown fish out of the oil.
5, the fifth water starch modulation method is used in the cooking of slippery vegetables, slippery liver tip as an example.
Starch with wine, soy sauce, balsamic vinegar, white pepper, sugar, salt, chicken essence, a little water into a bowl of sauce, onion, garlic, pour into the bowl of sauce, put into the slip through the oil of the liver turning spoon twice immediately out of the pot.
6, the sixth water starch modulation method is mainly used in the pot collapsed scallop cooking, starch and flour ratio of 1:1 plus an egg and a little water stirred evenly into a thick water starch paste.
Scallops dipped in water starch paste fried golden brown after another pot of onion, ginger, garlic and incense plus broth into the fried scallops, collect dry soup can be.
7, the seventh water starch modifier is used in a short time to complete the frying of sardines, 100 grams of starch with an egg and the right amount of water and mix well, marinated sardines dipped in water starch paste and fried until golden brown on both sides.
What is the role of starch thickening
The role of thickening
The thickening of the gravy is mainly made of starch and water, starch in the soup at high temperatures can absorb water and expansion, resulting in viscous, and glossy color, transparent and smooth. Therefore, the thickening of dishes can play the following roles.
1, can make the dishes fresh and tasty
Blast, stir fry and other cooking methods are characterized by high-flame speed, cooking dishes should be less soup juice tight, beautiful taste, but the raw materials in the cooking process is bound to seep out part of the water, in order to seasoning and must be added to the liquid seasoning and water, these soups in the shorter cooking time, it is not possible to be absorbed by all or evaporated, can not achieve the soup less juice tight! effect. Only after thickening, can solve this contradiction.
Because the starch in the heating can absorb water expansion, viscous, the raw material overflow of water and add liquid flavor and water become thick and thick, a little upside down on the even wrapped in the dishes, not only to achieve the effect of the soup less juice tight, but also to make the dishes nourishing and delicious fresh.
2, can make the dishes crispy outside and tender inside
For some of the requirements of the surface crispy, internal tender dishes, such as "squirrel Mandarin fish", "Gulou meat", etc., in the seasoning if you add the soup and liquid seasoning, the soup is easy to penetrate into the raw materials inside, so that the soup can be used to make the raw materials. penetrate into the interior of the raw material, so that the outer layer of the raw material to lose the crispy characteristics.
So usually first thicken the soup in the pot, increase the concentration of marinade, and then put into the "oiled" raw materials, or poured into the raw materials have been fried crispy, due to the increase in the concentration of marinade, viscosity to strengthen the shorter period of time, wrapped in the raw material marinade is not easy to penetrate the raw material inside, so as to ensure that the outside crispy, soft and tender flavor inside the Characteristics.
3, so that the soup fusion, smooth and tender
For some of the burning, braising, steak and other cooking methods of production of dishes, soup, raw materials itself, the freshness and flavor of the various seasonings are to be dissolved in the soup, soup. At this time only through the thickening, increase the concentration of soup. So that the soup wrapped in the raw materials, thus increasing the dish's nourishment and produce soft lubrication tender and other special effects. Such as "braised three fresh", "burning sea cucumber" and other dishes.
4, can make the dishes highlight the main material
Some soup dishes have a lot of soup, the main ingredient is often sunk in the soup, see the soup do not see the dish, affecting the quality of the dish flavor and the guests of the dietary psychology. At this time only with the means of thickening, appropriate to increase the concentration of the soup, the main ingredients will float in the soup, and the soup is smooth and tasty, such as "hot and sour soup", "roast duck soup" and so on.
Starch thickening to buy which
Potato starch, we can bring it to the batter, hanging paste, soup thickening. It has a feature that when we let it cool, its transparency will be particularly good, so you can choose potato starch if you want to not hide the color of the ingredients. Our common meat thickening such as pot roast and so on can use potato starch.