How many types of sauce are there? How is it modulated?

There are generally two types of thickening. One is starch juice and condiment, commonly known as "pair juice", which is mostly used for dishes cooked by methods such as boiling and exploding with high fire power and fast speed.

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

Thickener is generally used in dishes cooked by stir-frying. For example, fish-flavored shredded pork, fried kidney flowers, etc. are all wrapped with thickeners, and after eating, there is basically no marinade left at the bottom of the plate.

Paste is generally used for dishes cooked by boiling, slipping, stewing, and stewing methods. 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.

The sauce is thinner and is generally used in large or whole dishes, and its effect 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 over the dish.

To hook a good thickening, you need to master several key issues: first, master the 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, tender taste; Second, the thickening of the dish should not use too much oil, otherwise the marinade is not easy to stick to the raw materials; Third, 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; Fourth, when thickening with simple powder juice, the taste and color of the dish must be adjusted first, and then drizzled with wet starch to thicken.

There are two kinds of sauce, one is thickening and the other is runken, depending on the dish, decide what kind of sauce to use.

Stupid, I don't know this, add water.

Starch is used for thickening, and cornstarch is common.

Potato starch, wheat starch (flour.

Wait a minute. Starch will precipitate when it is dissolved in water, and often when the dish needs to be juiced with water, it is found that the bowl has been layered, and it is the upper layer of water that is poured into the pot, which is extremely embarrassing and embarrassing. Thickening is the use of starch in the case of heat gelatinization, has the characteristics of water absorption and adhesion.

When the dish is about to be finished, pour the mixed powder juice into the dish to thicken the soup and improve the color and texture of the dish.

<> potato starch.

It is the starch commonly used in the family at present, which is characterized by sticky feet, delicate texture, white color, and better luster than mung bean starch, but poor water absorption. Corn starch, it has strong water absorption, suitable for making powder for fried dishes, or for making crispy paste, not tight and crispy, not easy to soften, ** also cheap, the disadvantage is that the precipitation is fast. If you want to make dry-fried hairtail, crispy chicken, or cured meat, you can choose it potato cornstarch, potato cornstarch has good stickiness, and the hooked root is very stable and the effect is good.

In addition, sweet potato cornstarch thickening can also be used.

Hello, glad to have your question, I'm a foodie Maruko.

I think we need to understand what is thickening first. Now I would like to share some knowledge with you, I hope it can help you. If you want to have a good thickening effect, it is still potato starch, which can quickly lock in the soup.

Potato cornstarch. The thickening is not cloudy, it is very bright, and it will not solidify when it is cold. Thickening is a cooking method advocated by nutrition experts, which not only "locks" the nutrients in the dish, but also protects the gastric mucosa.

Now there are not only corn starch, potato starch, but also mung bean starch on the market, which makes consumers dazzled. Let me tell you about the differences. Potato starch is viscous enough, delicate texture, and low gelatinization temperature, which can reduce the loss of nutrients and flavor caused by high temperature, and can be used to thicken to maximize the original flavor of ingredients.

Potato starch is a modified starch.

It is a good thickener.

It is widely used in sauce foods. In addition, it has high transparency, and the sauce produced is transparent in color, which makes it look more appetizing.

At the end of the thickening, the main use of cornstarch or potato starch, I feel that the potato starch is the best, the viscosity of the potato starch is just right, can play a role in the icing on the cake of the dish.

The general thickening is a liquid mixed with starch and water, the starch can be potato starch, and the potato starch liquid is used to thicken the dish to make the soup thick and delicious.

Many people use starch and water to thicken, but the color may be slightly worse, but the effect is good, in fact, you can use starch and some light soy sauce to thicken, on the one hand, it can make the soup thicker, on the other hand, it can also increase the color of the dish, which is still good.

The preparation method of the juice is as follows:

Mix the lake flour with water. Generally, the ratio of starch to water is 1:5, but the ratio can be adjusted appropriately according to the amount of moisture in the dish.

If there is more soup, you can add less water, and if the dish is dry, you can add more water. Water starch is generally suitable for burning, grilling, stewing, and stewing dishes, which have more juice, long heating time, and enough time to add various seasonings in turn.

Mix: Thicken in a bowl. When the dishes in the pot are almost ripe, pour them in, stir and turn them over to make the sauce sticky when heated, and wrap it evenly on the dishes.

Pouring: When the raw materials meet the requirements of the finished product, pour the adjusted starch into the pot and heat; When the sauce becomes sticky, take up the pot and pour the sauce evenly on the vegetables, and you will become a dripping state.

Drizzle: When the dishes in the pot are close to maturity, shake the pot slowly with one hand, scoop the juice evenly with the other hand, and shake the pot while drizzling. Until the soup thickens and the dishes are combined.

This technique is more difficult, that is, the two hands must cooperate with the gods which mu is good. Rinse slowly and evenly. Shake evenly.

so that the whole dish and the soup are evenly combined.

Thickened firepower.

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 wait for 2-3 seconds before stirring.

There are generally two types of holes. One is starch juice with condiments, commonly known as "Na Ji Lu juice", which is mostly used for dishes cooked by methods such as boiling and exploding with high fire power and fast speed.

There are two kinds, flavored juice and pure biling brother powder juice. It is to flow the jujube juice into the dish like running water, and then the dish is repentant and stirred, and then the sauce is evenly wrapped on the surface of the ingredients when turning the wok.

The thickening sauce is cornstarch, salt, pepper, chicken broth mix, soy sauce, light soy sauce, vinegar and a little water drawer. Take shiitake mushroom tofu with sauce as an example, let's introduce it in detail.

Ingredients: 6 fresh shiitake mushrooms, 1 plate of northern tofu, 3 cloves of garlic, appropriate amount of salt, a little soybean soy sauce, 1 2 tablespoons of light soy sauce, grams of pepper, 1 gram of chicken powder, 1 ml of vinegar, 15 ml of peanut oil, 2 cloves of star anise, 10 grams of green onion, 10 grams of ginger, 1 4 green peppers, 1 tablespoon of cornstarch.

1. Wash the green pepper and cut it into pieces, cut the garlic into slices, cut the green onion into rings, and cut the ginger into cubes.

2. Wash the tofu and cut into cubes.

3. Wash the mushrooms and cut them into pieces.

4. Mix the bowl juice: Hold the cornstarch, salt, pepper and chicken powder.

5. Add soy sauce (to find color), light soy sauce, vinegar and a little water drawer and mix thoroughly.

6. Remove from the pot, add oil and star anise and stir-fry over low heat until fragrant, then remove the star anise.

7. Add shiitake mushrooms and stir-fry until fragrant.

8. Add the accessories and stir well.

9. Add the blanched tofu and stir-fry well, then add the bowl juice and stir-fry well.

10. Stir-fried vegetables.

11. Done.

Prepare the cornstarch or potato starch first, then prepare some cold boiled water, and a clean, empty container as follows:

1. Prepare the cornstarch and prepare a clean container.

2. Pour in 40 grams of cold boiled water.

3. Take 10 grams of starch.

4. Pour cold boiled water into the starch.

5. The ratio of starch and water is adjusted to 1:4, and it can be mixed thoroughly.

Hook the water more lightly. Thicken the water and water less. Generally, 1 to 10, adjust the amount of water according to the needs of the cooked vegetables, and the water starch water should be cold boiled water after cooling.

Single sauce. Mix the starch with water. Generally, the ratio of starch to water is 1:

5. However, the proportion can be adjusted appropriately according to the amount of moisture in the dish. If there is a lot of soup, you can add less water, and if the dish is dry, you can add more water. Water starch is generally suitable for burning, grilling, stewing, and stewing dishes, which have more juice, long heating time, and enough time to add various seasonings in turn.

Mix the sauce. It is made by mixing starch with water and various sauces. The ratio of starch to water and various juices is generally 1:

20. Its proportion can also be adjusted appropriately according to the amount of moisture in the dish. This sauce is suitable for stir-fried, fried and slippery dishes. This kind of dish generally needs to be cooked quickly, and it is not easy to operate if you put seasonings in turn and then add sauce.

Drizzle. When the dish is well flavored and fully cooked, the seasoned sauce is slowly poured into the pot, then stirred evenly with a spoon, and heated until the starch is gelatinized and the soup is thick.

Sauce (water starch).

Applicable dishes: roasted, grilled, stewed, stewed dishes or soups.

Example of a dish: three fresh braised tofu.

Burst the juice. Stir-fried sauce, also known as glass sauce, is poured into the sauce when the ingredients are boiled to nine medium-rare, and quickly stir-fry the ingredients when the juice boils and bursts, so that the ingredients are evenly coated with the sauce and immediately start the pot.

Sauce mixture: Mixed sauce (seasoning mixed with water starch).

Applicable dishes: stir-fried, slippery, fried and other hot dishes that are quick to come, requiring a smooth or crispy taste.

Example of a dish: Shrimp with pineapple.

Thicken. Pouring is a method of pouring the sauce into the pot after the dish is cooked, and then pouring it over the prepared dish after the sauce is boiling.

Sauce mixture: Mixed sauce (seasoning mixed with water starch).

Applicable dishes: It is suitable for dishes that need to be shaped, or dishes with large ingredients that are inconvenient to stir-fry in the pot, such as fish dishes.

Example of a dish: loofah stuffed with shiitake mushrooms.

Lying on the juice. When the juice boils, add the ingredients that have been cooked to medium-rare, shake and turn the wok upside down, so that the sauce is full of ingredients.

Sauce mixture: Mixed sauce (seasoning mixed with water starch).

Applicable dishes: Dishes that require the surface of the dish to be crispy, or the ingredients are very delicate and soft, and cannot withstand stirring and stir-frying in the pot.

Example of a dish: Jiao Xi yuba.

When we cook, some dishes need to have soup so that it can taste better, and some children like to eat with soup. Dishes such as stir-fried greens don't need to be thickened, but if you make braised pork, braised pork rice, or sweet and sour mandarin fish. These soups generally absorb the essence of the whole dish, so many people will deliberately make the sauce thicker for their high guesses, so that the dish can better hang the sauce.

In addition to relying on the adhesion of the dish itself to form the soup when cooking. There are a few other tricks that can help us form a thick sauce. The trick is to thicken it with starch, which itself is insoluble in water, but if the water is heated to 60, it will slowly turn into a colloidal solution.

At this time, you will be able to firmly grasp the soup in the pot and distribute the flavor better on the dish.

There are many materials that can be made into starch, the more common ones are wheat starch and sweet potato starch, as well as potato starch. The reason why there are these three kinds is that the first is because their ingredients are relatively simple to get a stool, the second is because everyone knows more about these ingredients, and the third may be because they are used more times at home, so the starch used to thicken by default is just these few types.

But in fact, in addition to these starches, mung bean starch, corn starch and lotus starch are all OK. Different starches present different dishes. Like potato starch, it is sticky and white in color, but it has poor water absorption.

Wheat starch is prone to precipitation after thickening, but wheat starch is white in color. The best is actually mung bean starch, which is sticky enough, has little water absorption, and is white in color and looks glossy.

After choosing a good household starch, when cooking, the starch is generally added with a little water and opened, so as to ensure that it will not condense into lumps in the pot. The number of times to increase starch water is also a small amount of many times, so as to ensure to the greatest extent that it will not become a paste because of adding too much starch at one time.

First of all, you should prepare the ingredients, then pour an appropriate amount of Yokpin chain powder into a bowl, add a little salt, pepper, chicken tomato essence, old Nathan soy sauce, oyster sauce, then add a little water, stir well, so that you can make a thick soup.

Generally, it is made of lotus root flour, starch, flour water, corn starch, and sweet potato flour, so as to ensure the thickness of the soup and the flow of the soup.