How to thicken so that it doesn t come off, and how to thicken it correctly

If you want to thicken without shedding, you need to master the amount of starch, the firepower of thickening, and the timing of thickening, as follows:

1. Starch dosage.

The amount of starch can be more than less, and the appropriate amount can be determined by adding the amount by adding it one by one. I don't know the specific amount of starch, you can adjust some more water starch at a time.

Come out and 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.

Under the blessing of the fire, the temperature of the soup will rise, so as to bring out the bright thickener and improve the color of the dish. In most cases, high heat is used for thickening, because although starch will turn into a colloidal solution as soon as it is heated to 60 degrees, the speed of heating is a key factor in determining whether the thickened sauce 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 let it sit for 2 to 3 seconds before stirring.

3. Thicken the timing.

To master the timing of thickening, it is usually when the dish is close to ripe, and the sauce is poured in to enhance the taste of the dish. When the dish is close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, so that the powderiness and concentration of the soup of the dish will increase, and the color and taste of the dish will be improved.

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 excess fat will hinder the wrapping of the sauce to the ingredients, resulting in the phenomenon of "thickening", thus losing the meaning of thickening.

What should I do if the water comes out after thickening?

The water before it is served is a common problem encountered in fried vegetables, especially fried leafy vegetables, and the reasons for the analysis are as follows:

First, the boiling time of raw materials is not well controlled, and the boiling water for too long leads to the water flow of raw materials;

second, the water is not controlled after boiling, resulting in excessive moisture of raw materials;

The third is that the stir-fry time in the pot is too long, and it fails to get out of the pot quickly, resulting in the raw materials being heated and watered;

Fourth, the process of thickening and gelatinization has not been mastered well.

For example, "oyster sauce lettuce" is a very special dish, and it is said to be special because in cooking, lettuce is not fried, but boiled in water and placed on a plate, drizzled with thickened oyster sauce, which is the difference between this dish and some other stir-fried vegetables. (Note: Later, Cantonese chefs changed this dish to stir-fry with a small amount of oil and salted water.)

First of all, the time of boiling water for lettuce must be controlled, about 5 seconds, and before boiling, enough salt and monosodium glutamate must be added to the water; Secondly, after cooking, you must control the moisture of the lettuce, and then put it on a plate. Finally, pour the juice and use the pouring method (please refer to the headline content released yesterday for details), the consistency of the sauce must be controlled, the sauce is too thick will cover the dish, affecting the appearance, and if it is too thin, it is easy to "run" the sauce after being served.

Remember, lettuce can be cooked until it is seven ripe, because it can be eaten raw, and if it is too ripe, the texture of the lettuce will be soft and easy to water. Secondly, the root must be thick, which is twice as good as the normal root, because the lettuce out of the water is inevitable, if the hook is not thick enough, then the lettuce out of the water will not be able to hold the water. Finally, when thickening, be sure to remove the pot from the fire, and then slowly pour the sauce along the edge of the pot, and then put it on the heat to "top" it after all the drenching is done, so that the powder is ripe.

In addition, this method can be used when stir-frying leafy vegetables with a high water content. However, some vegetables, such as kale, do not have a lot of water, so as long as the water is controlled before stir-frying, it can prevent water from coming out when thickening. There are also some leafy vegetables, such as cabbage and rape, which have more moisture content, in addition to controlling the net moisture when stir-frying, we must speed up the cooking speed, and stir-fry quickly to prevent water.

Finally, when thickening this kind of leafy vegetables, the juice should be slightly thicker than ordinary leaves.

There are generally two types of thickening. One is starch juice and condiment, commonly known as "pair juice", which is mostly used for cooking dishes such as boiling and exploding with high firepower. One is simple starch juice, also known as "wet starch", which is mostly used in general stir-frying.

The 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 fully wrapped on the raw materials, such as fish-flavored shredded pork, fried kidney flower, etc.

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, 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 dish is plated, the marinade in the pot is heated and thickened, and then poured on the dish, part of it is stained on the dish, part of it is in a glazed state, and part of the juice can be left in the plate after eating.

4. Milk soup.

It is the thinnest of the sauce, also known as thin thick. Dishes that are used for stew, 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.

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.

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.

1. 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 approximate amount of starch, and then you can always thicken according to this amount, and usually the starch dosage of ordinary home-cooked dishes is about 3 7 grams.

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

3. In addition, for dishes with strict control of heat, the thickening time is a more important process, but when thickening 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.