1.It is usually used for cooking dishes by stir-frying method. The powder juice is the thickest, and the purpose is to make the sauce all over the raw materials, such as fish-flavored shredded pork and fried kidney flowers. After eating, there is basically no marinade on the bottom of the dish.
2. Paste is generally used for dishes cooked by stir-frying, sliding, stewing and stewing. Powder juice is thinner than bread, which is used to turn the soup of dishes into paste, achieve the fusion of soup and vegetables, and have a smooth taste, such as sweet and sour pork ribs.
3. Dried glutinous rice juice is thin, and it is generally used for large or whole dishes, and its function is to increase the taste and luster of dishes. Generally, after the dishes are put on the plate, the marinade in the pot is heated and thickened, and then poured on the dishes, some of which are stained on the dishes and some of which are colored glass, and some juice can be left in the plate after eating.
4. Milk soup is the thinnest sauce, also known as thin sauce. Generally used for stewing dishes, such as spicy tofu, shrimp crispy rice, etc. The purpose is to thicken the soup of the dishes to meet the requirements of delicious and fresh color.
To make a good hook, we need to master several key issues.
First, master the thickening time, which should generally be done when the dishes are nine ripe. Too early thickening will make the marinade scorched, and too late thickening will easily make the dishes heated for a long time and lose their crisp and tender taste.
Second, you should not use too much oil in the thickened dishes, otherwise the marinade will not stick to the raw materials easily, and the purpose of adding freshness and beauty will not be achieved;
Third, the soup should be appropriate, too much or too little soup will cause the sauce to be too thin or too thick, thus affecting the quality of dishes;
Fourth, when using pure powder juice to thicken, you must first adjust the taste and color of the dish, and then pour wet starch to thicken it, so as to ensure the delicious and colorful taste of the dish.
Starch has strong hygroscopicity and the characteristic of absorbing peculiar smell, so it should be kept well, and it should be moisture-proof, mildew-proof and odor-proof. Generally, room temperature 15C and humidity below 70% are suitable.
In cooking, there is also a requirement to make the oil thicken, that is, after the dishes are cooked, pour in various seasoning oils to make them dissolve in or attach to the thicken. It plays a role in enhancing fragrance, refreshing, coloring and brightening dishes. When using, the two should be combined well. According to the taste and color requirements of the dishes, different colors of edible oil should be poured in, such as chicken oil (yellow), Chili oil (red), tomato oil, sesame oil and pepper oil.
Pay attention to the oiling, and be sure to drench it after it is cooked, so as to make it bright and shiny. Don't refuel too much and too quickly at a time, otherwise there will be oil leakage. Because of different cooking methods, the method of refueling is also different. Generally, stir-fried and stir-fried dishes are poured with bright oil at the edge of the spoon after they are ripe. Dry cooking, the dish is after taking out the spoon, pour the remaining juice in the spoon into the oil and pour it on the dish. After the Ming oil is added into the sauce, the stirring should not be too fast to avoid the separation of the oil.