2. The third can put some parsley, sesame oil can be.
3. thickening skills: a good grasp of the thickening time, generally should be nine mature dishes, too early thickening will make the marinade scorched, too late thickening easy to make the dish heat long time, lose the crisp, tender taste.
4. Second, the thickening of the dishes with oil can not be too much, otherwise the marinade is not easy to stick in the raw materials, can not achieve the purpose of freshness, beautiful shape.
5. Third, the dish soup should be appropriate, too much or too little soup, will cause the gravy too thin or too thick, thus affecting the quality of the dish.
6. Fourth, when thickening with simple powder juice, you must first taste the dishes, color and tone, and then dripping into the wet starch thickening, in order to ensure that the taste of the dish is beautiful and colorful.
7. Thickening the academic concept is: with the help of starch in the case of heat pasteurization, with water absorption, adhesion and smooth and clean characteristics.
8. In the dishes close to maturity, will be adjusted to the powder juice dripping into the pot, so that the marinade thick and thick, increase the adhesion of the marinade to the raw materials, so as to increase the powder and concentration of the soup of the dishes to improve the color and flavor of the dishes.
9. The so-called thickening, refers to the dishes made before the pot, add the starch dispersed in the water, so that the soup becomes sticky cooking operation.
10. Many dishes face two problems after cooking: one is that the flavor substances are in the soup, can not be attached to the dish, the most typical example of tofu.
11. Rather, the internal juices of some dishes are constantly overflowing, not only losing flavor, but also reducing the soft and tender taste.