How to thicken when cooking, how to thicken?

Take a bowl and put half a spoon of starch, add water (add less if you owe thick, add more if you want thin), stir well until it is milky white, and then slowly pour it into the dish, turning it from side to side until the soup thickens.

To put it simply, find a small bowl first, take a small amount of cornstarch or starch, add an appropriate amount of water, and set aside. Whether it is a vegetarian dish or a meat dish, when it is almost cooked, adjust the taste, take the powder and water prepared in advance, beat it with your hands, pinch it with your hands, and lift it up Seeing the water and powder, like the feeling of the eaves water flowing when it rains, make a small amount of it into the dish, and add it if you can't do it, pay attention to the soup of the dish, and scoop up the vegetable soup with a spoon to flow smoothly.

The techniques for thickening are as follows:

1. Master the thickening time.

Generally, it should be carried out when the dish is ripe, too early thickening will make the marinade burnt, and too late thickening will easily make the dish heat for a long time and lose its crisp and tender taste;

2. Don't use too much oil for thickened dishes.

Too much oil, the marinade is easy to stick to the raw materials, and can not achieve the purpose of increasing freshness and beauty;

3. The soup of the dish should be appropriate.

Too much or too little soup will cause the sauce to be too thin or too thick, which will affect the quality of the dish;

4. Prepare the dish before thickening.

When thickening with simple powder sauce, you must first adjust the taste and color of the dish, and then pour in wet starch to thicken it to ensure the taste and color of the dish.

5. Cooking oil.

In cooking, there is also the requirement of clear oil and thickener, that is, after the dish is ripe, after the root is hooked, a variety of different seasoning oils are poured into it to make it dissolve in the root or adhere to it. It has the effect of increasing the flavor, freshness, coloring and brightening of dishes. When using, the two should be combined well, and different colors of edible oil should be poured according to the taste and color requirements of the dish, such as:

Chicken fat (yellow), chili oil (red), tomato oil, sesame oil, Sichuan pepper oil, etc.

When pouring oil, it should be noted that it must be poured in after ripening to make the root bright and oily. Do not refuel too much and too quickly, otherwise there will be oil leakage. Due to the different cooking methods, the method of adding oil is also different.

Generally, boiled and fried dishes, after ripening, they are poured with clear oil while turning the spoon. Dry roasted vegetables, the dish is after the spoon is removed, the remaining juice in the spoon is poured into the oil to pour out, and poured on the top of the dish. After adding the sauce to the sauce, stir and turn it not too fast to avoid the separation of the oil.

6. Pay attention to the preservation of starch used for thickening.

Starch is generally used for thickening, and the starch generally used at home is made from potatoes, and it is also made from grinding mung beans. Starch has strong hygroscopicity and the characteristics of absorbing peculiar smells, so it should be stored and should be moisture-proof, mildew-proof and odor-proof. Generally, room temperature15 and humidity below 70% are appropriate.

When thickening, it is actually a starch paste with some water. Stir repeatedly with chopsticks, then pour directly into the soup or into the dish. The basic starch paste should be a little thinner.

To thicken, you need to use starch and then boil slowly, and then boil until it is thick.

Thickening is done because thickening has a great impact on the quality of the dish, and the main methods are as follows:

When the dish is fried immediately, it is thickened, and I personally think that it is better to put the monosodium glutamate chicken essence first, because after the thickening, the soup becomes thicker, and it is not easy to mix well in the addition and it is easy to paste the pot. The purpose of thickening is to thicken the soup and make the dish look more shiny, and my advice for dishes that have no soup is not to thicken them. If you must hook it, dilute the sauce a little bit, stir-fry twice when it starts to bubble, and immediately remove from the pan.

Thickening is the use of starch properties. Mung bean starch is the best starch and is generally rarely used. It is made of mung beans ground and precipitated, it is characterized by sticky feet, low water absorption, white and shiny color.

Potato starch is the starch commonly used in the family at present, which is made of potato grinding, kneading and precipitation, which is characterized by sticky feet, delicate texture, white color, and better luster than mung bean starch, but poor water absorption. Wheat with tease starch is wheat bran washed gluten precipitation or made of flour, characterized by white color, but poor luster, quality is not as good as potato flour.

It is easy to settle after thickening. Sweet potato starch is characterized by strong water absorption, but poor viscosity, dull, dark red with black color, made of fresh potatoes ground, kneaded and washed, and precipitated. In addition, there are corn starch, water chestnut, lotus starch, water chestnut starch and so on.

Whether it is properly thickened or not has a great impact on the quality of the dish, so thickening is one of the basic skills of cooking. Thickening is mostly used in cooking techniques such as boiling, slipping, and stir-frying. The common denominator of these cooking methods is that they are quickly dug up, and the dishes cooked in this way are basically without soup.

However, due to the addition of certain seasonings and the raw materials themselves during cooking, the soup is increased, and the juice is thick and attached to the surface of the raw materials by thickening, so as to achieve the glossy, smooth, tender and delicious flavor of the dish.

1. Generally, there are two ways to thicken, one is starch juice and condiments, commonly known as juice, most of which are used for dishes cooked by fast boiling and exploding. The other is a simple starch juice, which is mostly used for stir-frying. Before thickening, the amount of starch should be adjusted at one time, usually an ordinary home-cooked dish needs about 3 7 grams of starch.

2. In the thickening process, it is best to use high heat, although 60 degrees can turn the starch into a colloidal solution, but as long as the heat is large enough, the thickened juice will be brighter. Therefore, it is necessary to use high heat to quickly increase the temperature in the pot, and at the same time ensure that the pot is boiling. If you don't have experience in thickening, you may make many mistakes when you do it for the first time, don't worry, you can accumulate experience from your failures so that you can be more proficient next time.

Hello, I'm glad to answer for you, and my reply to your question is to cook vegetables and thicken them with potato starch. This is because this starch is absorbent, adhesive, and smooth. When the dish is close to being cooked, pour the mixed powder juice into the pot to thicken the brine and increase the adhesion between the brine and the raw materials, so as to improve the powderiness and concentration of the soup and improve the color and taste of the dish.

The starch that thickens is not limited to this one, and corn starch and sweet potato starch are commonly used.

There are generally two methods of thickening.

One is starch juice and condiments, commonly known as "pair juice", which is mostly used for dishes cooked by methods such as boiling and exploding with high firepower and fast speed.

The other is simple starch juice, also known as "wet starch", which is mostly used for general stir-frying.

The pouring sauce is also a kind of thickening, also known as thin thickening and glazed thickening, which is mostly used for simmering, roasting, grilling and soup dishes.

Depending on the cooking method and the characteristics of the dish, there are generally the following ways to use the sauce:

1. Thickening. It is generally used in dishes cooked by stir-frying. The sauce is the thickest, the purpose is to make the sauce all wrapped to the raw materials, such as fish-flavored shredded pork, fried kidney flower, etc., are all wrapped with thickening, after eating, the bottom of the plate basically does not leave the marinade.

2. Paste.

It is generally used for dishes cooked by boiling, slipping, stewing, and stewing. The powder sauce is thinner than the thickener, and the use is to turn the soup of the dish into a paste, so as to achieve the fusion of soup and vegetables, and the taste is smooth and soft, such as: sweet and sour pork ribs, sweet and sour carp, etc.

3. Drainage.

The powder sauce is thinner and is generally used for large or whole dishes, and its function is to increase the taste and luster of the dish. Generally, after the dishes are plated, the marinade in the pot is heated and thickened, and then poured on the dishes, part of which is stained on the dishes, and part of which is in the state of glazed cultivation limbs, and part of the juice can be left in the plate after eating.

4. Milk soup.

Milk soup is the thinnest of the sauce, also known as thin thick. It is generally used for stewed dishes, such as: spicy tofu, shrimp pot, etc. The purpose is to make the soup of the dish thicker and meet the requirements of delicious and fresh color.