The normal ratio of starch to water in thickening water is 1:10. After mixing, wait for the soup to boil and pour it in. Stir it slightly and the soup will thicken.

Thickening is a very important step in cooking. The taste of the gravy has a lot to do with the color, aroma and flavor of the dish. Use more water for thickening and less water for thickening. Generally, 1 ratio 10. Adjust the amount of water according to the needs of cooking. The water for water starch must be cold boiled water after it has cooled down.

Types of gordon juice

1. Single gorgon juice

Mix starch and water thoroughly. Generally, the ratio of starch to water is 1:5, but the ratio can be adjusted appropriately according to the moisture content of the dish. If the soup is thicker, you can add less water; if the dish is dry, you can add more water. Water starch is generally suitable for dishes that are roasted, grilled, simmered, and stewed. These dishes are more juicy and require a long heating time, allowing enough time to add various seasonings in sequence.

2. Mixed gravy

Mix starch with water and various sauces. The ratio of starch to water and various juices is generally 1:20, and the ratio can also be adjusted appropriately according to the moisture content of the dish. This kind of gordon juice is suitable for stir-fried, stir-fried and fried dishes. This kind of dish generally needs to be cooked quickly, and it is not easy to operate if you add seasonings and gravy in sequence.

3. Draining the gravy

Lining the gravy means slowly pouring the prepared gravy into the pot when the dishes are well-seasoned and completely cooked, and then stir with a spoon. Evenly, heat until the starch is gelatinized and the soup is thick, then it is ready to serve.