How many ways are there to hook Chinese food sauce? There are two common ways to thicken Chinese food: seasoning sauce and pure sauce.
Flavor sauce: commonly known as mixed sauce (bowl sauce), it is to mix seasoning and starch together in advance, heat the dish to 90% maturity in a pot, pour in the flavor sauce, and quickly turn the wok to make the sauce evenly wrapped on the surface of the dish and serve it quickly. Attention should be paid to the amount of starch and the control of firepower here. This is also the most test of the chef's technical skills. Too much starch can't meet the requirements of finished products, and it has large firepower, short heating time and one action.
Pure starch syrup: commonly known as gouache syrup. Before cooking, it is put into dishes in different ways and gelatinized by heating starch to achieve its function. Pure starch juice can be divided into the following types according to different thickening methods:
1. Pouring sauce: As the name implies, it is to pour the sauce into the dish like water, then stir it, and then turn the wok over so that the sauce is evenly wrapped on the surface of the ingredients.
2. Push: This refers to shaking and pushing the ingredients after pouring the sauce, such as making tofu ingredients. Tofu is fragile and cannot be knocked over. After adding the sauce, mix the ingredients with the sauce by shaking and pushing.
3. Pouring juice: put the dishes into a container after processing, add the sauce to the remaining juice, then gelatinize at high temperature, and pour the juice on the surface of the finished product.
What dish should I use to thicken it? According to the thickness of thicken, thicken can be divided into: wrapped thicken, paste thicken, thin thicken and rice soup thicken. Indeed, it depends not only on the dishes, but also on the cooking techniques used in the dishes to determine what to thicken. There are many cooking techniques commonly used in Chinese food, and each cooking technique is divided into various sub-techniques (such as frying, sub-frying, stir-frying, raw frying, etc. ) According to the difference of heating and raw materials, the thickening methods adopted are also different. The following are only thickened thicknesses to roughly divide the applicable cooking techniques:
Wrapping: commonly used cooking techniques such as frying and frying. This cooking technique pays attention to the fact that after the dish is finished, there is no oil at the bottom of the dish, and the juice is all wrapped on the surface of the ingredients. This dish is best for sauces. Stir the sauce well in advance, and the fire will soon be over. For example: stir-fried kidney flower, fried double crisp and so on.
Paste: It is often applied to cooking techniques such as burning, stewing and roasting. The finished soup is not only for cooking, but also for improving the taste. This soup is delicious.
Slippery: It is often used in dishes with half soup and half dishes. After thickening, the soup becomes thicker, the main ingredients are prominent and the taste is enhanced.
Rice soup: The thinnest soup, like rice soup, is often used to make soup.
Note: Not all the above technologies need to be bold. Cooking dishes rich in collagen, adding sauces and other condiments, will naturally thicken after long-term use of sugar, and there is no need to thicken them separately.