How to thicken when it is thick after frying, when to thicken, and how to thicken?

Coat in a batter with egg flour.

1.When thickening, try to disperse and pour in the juice, otherwise the starch will be very easy to clump.

2.After pouring in the sauce, stir-fry quickly, so that the ingredients are evenly coated with the sauce, if you are not sure, you can pour out a part first, stir-fry, if you feel that it is thin, pour in another part. However, this will affect the texture of the dish, as secondary thickening will prolong the sauté time of the dish.

3.To adjust the bowl, you need to add enough starch at one time. The most test technique of adjusting the bowl is to put all kinds of seasonings into the bowl together, then put in the starch or water starch to mix thoroughly, and finally put it in the pot together.

4.When cooking at home, the heat is relatively low. To thicken the sauce, you need to turn on the heat as much as possible to ensure that the sauce can wrap the ingredients perfectly.

5.When thickening, the sauce is easy to paste the pot and change the flavor if it is early, and the sauce will be too hot and not crispy and tender. Therefore, the best time to thicken should be when the main ingredient is broken and the soup is boiling.

This is the time to thicken the pot quickly, and then it can be done after a long time.

When cooking, thickening is key. When the dish is about to be finished, pouring in the thickening sauce can increase the concentration of the soup and improve the taste and color of the dish. There are many ways to thicken and the results vary greatly, so let's talk about how to make the thickening effect better.

01 Thickening is divided into: pair of juices; Wet starch. The juice is to add condiments to the starch juice, which is mostly used in stir-fried dishes. Wet starch is thickened with starch juice, and the ratio of starch to water is 1:4.

02 Vegetables that need to be thickened should not use too much oil, otherwise the juice should not be adhered to and the thickening effect will not be achieved.

03 The soup is appropriate, and the soup of the dish is not too much or not too much, otherwise it will affect the quality of the dish.

04 Thickening with simple powder sauce cannot be colored, nor can it adjust the taste of the dish, so the taste and color of the dish must be adjusted before thickening, and then drizzled with wet starch to thicken to ensure the taste and color of the dish.

05 Thickening time, generally should be carried out when the dish is ripe, too early thickening will make the marinade burnt, too late thickening is easy to make the dish heat for a long time, lose the crisp and tender taste of hail feast.

06 Pay attention to the oil when pouring oil, it must be poured in after ripening, so as to make the root bright and oily. Generally, the dishes are boiled and fried in the morning, and the oil is poured into the spoon while ripening. 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 sauce.

When thickening, the amount of starch is intuitive and important, according to the nature of the ingredients and the amount of starch to determine the amount of starch, generally can be about 3 7 grams, at the same time during the thickening period mainly use high fire, in addition to grasp the timing of thickening, but do not pour too much cooking oil, so as not to affect the best effect.

In cooking, many chefs like to thicken when stir-frying, in fact, when thickening, we should first pay attention to the starch content, mainly according to the different ingredients and the amount of approximate calculation of the amount of starch, and then Kehe has been thickening according to this amount, and usually the amount of starch in ordinary home-cooked dishes is about 3 7 grams. Zen is chaotic.

At the same time, the fire power of thickening is also particularly important, in most cases, the thickening period is mainly based on high fire, although the starch only needs to be in the case of medium and high temperature can become a colloidal solution, but as the temperature continues to rise, the juice will become brighter, you can stir for 2 3 seconds after the pot.

In addition, for the Caizhou dismantling dishes with strict heat control, the thickening time is a more important process, but when thickening the dishes, if you want the soup to be thicker and have a good taste, it is best not to pour too much cooking oil when thickening, so as not to avoid wrapping the ingredients and affecting the effect of thickening.

When thickening, it is necessary to grasp the amount of starch, the firepower of thickening, and the timing of thickening, 1. The amount of starch can be more and more indispensable, and the appropriate amount can be determined by adding the amount by adding one by one; 2. Use high fire to thicken the thickener, and with the blessing of the fire, the temperature of the soup will rise before it can be hooked. improve the color and luster of dishes; 3. Master the timing of thickening, usually when the dish is close to maturity, pour the sauce into it to enhance the taste of the dish.

1. Starch dosage.

Friends who don't know the specific amount of starch can adjust some more water starch at a time, and then slowly add it to the dish to find out the actual amount of the dish and accumulate enough experience for future cooking. Usually the amount of starch in an ordinary home-cooked dish is about 3-7 grams, and it can be adjusted with double the amount of water. It should be noted that this amount will increase or decrease slightly depending on the ingredients.

2. Thicken the firepower.

In most cases, high heat is used for thickening, because although the starch will turn into a colloidal skin solution when it is heated to 60 degrees, the speed of heating is a key factor in determining whether the thickened juice is bright or not. Therefore, it is necessary to quickly raise the temperature of the soup in the pot with high heat and keep it boiling in order to draw out the "bright pot". Do not stir the water starch immediately after putting it into the pot, otherwise the sauce is also easy to "turn black".

The correct way is to gently push the water starch into the pot and wait for 2-3 seconds before stirring.

3. Thicken the timing.

When the dish is close to maturity, pour the mixed powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, so as to increase the powderiness and concentration of the soup and improve the color and taste of the dish. One thing to note is that as long as it is a dish that needs to be thickened, it is best to avoid using too much cooking oil when making it.

Because the fat that has been passed by Taga Xun will hinder the wrapping of the sauce to the ingredients, resulting in the phenomenon of "thickening", thus losing the meaning of thickening.

Due to different cooking methods and different dishes, thickening can be divided into three methods: cooking, drenching, and sticking.

1.How to cook.

In the process of making dishes by cooking methods such as stir-frying, stir-frying, and fresh boiling, no seasoning soup is added in advance, and when the dish is about to mature, the seasoning sauce is poured into the pot, stir-fried evenly, the starch gelatinizes and collects the juice, and is tightly wrapped on the surface of the raw materials to form a thickening. This method is widely used, the sauce matures quickly, and the coating is even, which is suitable for thickening dishes that are quick to cook.

2.Drenching method.

In the process of making dishes by cooking methods such as roasting, stewing, and stewing, due to the long heating time, the flavor substances and seasonings of the raw materials are basically dissolved in more soups. In order to make the juice thick and thick when the dish is ready, when the dish is about to ripen, pour the simple sauce into the pot, shake the raw materials in the pot at the same time, or push the raw materials with a frying spoon, and the effect of thick and thick juice can be obtained after the starch gelatinization. Thickening in this way is called the infusion method.

This method is smooth and gelatinous, which can make the soup blend with the dish, smooth and tender, and the juice is thick and flavorful. It is generally used for thickening dishes that are heated for a long time with medium and low heat or thickening dishes with more soup.

3.Adhesive wrapping method.

The sticky wrapping method is to heat the condiments, soup, and wet starch juice together until the sauce is thick, and then put the fried ingredients into the pot and quickly stir-fry and turn the pot so that the sauce is evenly coated on the raw materials. This method is generally used for dishes made by cooking methods such as frying, frying, and roasting.

Thickening refers to the operation method of adding powder juice prepared with starch as the main raw material when the dish is about to mature in the later stage of heating according to the cooking requirements, so that the juice in the pot becomes thick, adhered or partially adhered to the dish. Thickening, also known as thickening, burying, thickening, thickening, hanging, greasy, thickening, thickening, thickening, grabbing juice, hooking, beating, is a thickening process applied in the cooking process, mainly using the added starch to be heated and gelatinized to achieve the purpose of thickening.

The juice is also known as the liquid, the head, and the juice. There are two meanings in the process of making dishes, one refers to the thick and viscous gelatinous juice formed in the pot after thickening, and the other refers to the mixture made by adding wet starch to condiments and soup before thickening.

Thickening is generally done by adding cornstarch and a little water to stir into water starch. Drizzle over the food when it's almost done, and wait until the soup is thick. As. The concentration of the thickening can be adjusted according to the ratio of cornstarch to water.

The thickening material is very simple, you only need starch and warm water, add 2 spoons of starch to a little warm water, slowly stir well, and add starch water when the dish is almost cooked, you can thicken it well.

The sauce should not be too thick and too thin, stir well, and the starch granules should be fully dissolved. Thicken dishes when they are cooked at 9 minutes. When thickening the dish, the heat should be sufficient, so that the dish is delicious.

Add water to the starch first, and then pour in the starch water when the dish is almost cooked, be sure to pour it along the edge of the pan, and continue to stir the dish until the juice is reduced.

The Cantonese thickening techniques you should know, the popular explanation of the three nots, and the three thickening levels are seated.

Corn starch or potato starch mixed with a certain percentage of water, and until paste, you can do it.

Thicken first prepare an empty bowl, and then put the water and starch into the empty bowl according to the ratio of four to one, stir it well with chopsticks, and laugh until the starch does not precipitate. Then stir the starch in the dish to be mixed and stir-fry. Thickening can make the dish taste better.

Thicken first prepare an empty bowl, then choose the proportion of water and starch according to the different dishes, and stir well with chopsticks until the starch has no large consumption and precipitation. The bridge bucket then puts the stirred starch into the desired dish and stir-frys. Thickening can make the dish taste more satisfying.