Thicken the starch
The quality of the dish has a great impact on the quality of the dishes, so the thicken is one of the basic skills of cooking. It is used mostly for cooking techniques such as skating, skating and stir-frying. The common features of these cooking methods are: instant fire. The dish, cooked in this way, is basically without soup. But since joined the some sauce seasoning and cooking raw material itself out of the water, make dishes look broth increased, through thicken, make juice smoothies has increased, and attached to the surface of raw material, so as to achieve dishes luster, smooth, tender and delicious flavor.
thicken
There are two ways to thicken the thicken. It is a kind of starch juice and flavoring, commonly known as "juice", which is used for cooking dishes such as the fast, fast, and fast. Another is pure starch juice, also called "wet starch", commonly used in stir-frying. The sauce is also a kind of sauce, also known as thin sauce, glaze sauce, used for simmering, cooking, steak and soup. According to the cooking method and the characteristics of dishes, the following types of sauces are generally used:
The dish is usually used in stir-frying methods for cooking dishes. The sauce is the thickest, the purpose is to make the sauce all packets to the raw material, such as fish fragrant shredded pork, stir-fried cashew, etc., it is to use the dish thickening, after finishing the dish, the bottom basically leaves no halogen.
Pastes are commonly used for cooking, sliding, braising, and braised dishes. The flour juice is thinner than the packet, the use is to turn the soup of the dish into a paste, to the soup and the fusion, the taste is soft, such as: sweet and sour pork ribs, sweet and sour carp, etc.
It is usually used for large or whole dishes, and its effect is to add flavor and luster to the dish. Generally, after the dish is loaded, the sauce is heated with the sauce of the sauce, then poured on the dishes, some of which are on the food, some of them are glazed, and the rest of the juice can be left in the dish.
The milk soup mix is the thinnest in the sauce, also called thin sauce. Generally used for braised dishes such as spicy spicy tofu, shrimp Fried rice crust, etc. The aim is to make the dish soup with a little stronger and to achieve the taste of delicious fresh.
The thickening of the sauce is the process of making the dish thick and sticky or partially adhered to the dish. Yuan Mu on notice for with gardens feed, single use, said: "the common flour for fiber, the Marine fiber also. Must be as the name implies. Due to cure meat is to be a group rather than close, make soup and not greasy, so the powder to lead us. Saute, about meat paste pot, will come to old coke, so use powder to maintain. This fiber is righteous." The thicken is made of fiber, so now it's called "thicken".
