When cooking in our daily life, we will encounter the last process of collecting juice. In general, we may choose to use fire to collect juice. Everyone can evaporate the juice more quickly, but when collecting juice by fire, we must keep stirring, and it is easy to paste the pot if we are not careful.

2, small fire juice:

In fact, when cooking and cooking, the juice is collected at the last stage, and it depends on how much the last soup is, and then it is decided whether to collect the juice with a big fire or a small fire. However, when collecting the juice with a small fire, it is necessary to turn over the wok from time to time, so that it is not easy to stick to the pot, but in this case, the juice is usually collected with a big fire.

3, heating juice:

When the pot is constantly heated on the stove fire, the water in the juice will evaporate into steam due to the high temperature ecology, so that the juice in the bottom pot will be dried. It is the most basic method to collect juice, and the daily ingredients of all kinds of special dishes are practical.

Practice: On the night before the food has been boiled and taken out of the pot, open the pot and turn to fire. Try to dry the water as much as possible and let the juice extract. Be sure to stop the fire before the food burns.

In the process of frying rice noodles, the food will overflow, and finally it must go through "volatile juice collection" to keep the rice noodles from steaming.

4. Add sugar to collect juice:

By adding "sugar" to improve the absorbance of the liquid, the juice can be collected as it is cooked and thickened. Suitable for Japanese food with sweet taste, such as sweet and sour pork ribs, braised pork ribs, etc.

Practice: The best opportunity to add sugar is before the dishes are cooked and ready to be cooked. Turn to fire, add a lot of sugar than when seasoning, and the dosage should be well controlled to avoid the taste being too sweet, and pay attention to the situation in the pot in time to prevent the caramelization reaction caused by excessive heating, so that the color and taste of Japanese materials are out of shape.

5, thicken juice:

Thickening juice is also known as "thickening". Dissolving the fixed powder in water and gelatinizing it can improve the consistency of the juice, which is often used in Chinese stewing Japanese food.

Practice: Usually, white powder or corn flour is used to thicken. After mixing the fixed powder with cold water in a bowl, pour the juice into the pot and mix it with the water in the pot. Only "thicken juice" is a relatively easy and unsuccessful way for beginners of Japanese materials.