How to thicken water starch skills, how to operate water starch thickening?

Water starch in general.

It is dry starch that is added with water, and when it is put together, it is called water starch. Deep-fried things are generally made with pat dry starch, or with egg wash with dry starch. Water starch refers to starch with an appropriate amount of cold boiled water, and it must be cool boiled water.

There is no standard for the ratio of water to starch. In the preparation, more starch is used, less water is added, and the concentration of the root is large, which is called thick root. It is mainly used for explosion, boiling, stir-frying and other techniques.

After thickening, the soup of the dish is thick. In the preparation, less starch is used, more water is added, and the concentration of the root is small, which is called thin root. Suitable for boiled vegetables and stews.

Thickening skills: one is to master the thickening time, 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 of the starch in advance with water 1 to 1 dilution and stir well, turn to low heat, one hand slowly pour the starch in, the other hand with a spoon gently stirred along the time, you can adjust to your favorite concentration. Finally, you can put some coriander and sesame oil.

The first is to 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. The second is that the thickening of the dish should not use too much oil, otherwise the marinade is not easy to stick to the raw materials, and the purpose of increasing freshness and beauty cannot be achieved. Third, the dishes and soup 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.

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 the dish to ensure the taste and color of the dish.

A few key points to thicken:

The ratio of starch to water should be appropriate.

If there is more starch and less water, it is difficult for the particles in the starch to fully dissolve in the water, so as to appear pink bumps, if there is less starch and more water, the juice of the dish will increase, and affect the ripening speed and taste of the dish.

Master the timing of thickening.

Stir-fried dishes require a crisp and tender taste, refreshing and soft, the sauce is generally poured when the dish is ripe, the sauce is easy to scorch the sauce when it is put too early, and the sauce is easy to heat the dish for a long time if it is put too late, so as to lose the crisp and tender taste, burning, stewing, grilled dishes are best thickened when the dish is fully ripe, otherwise it will affect the soft and smooth taste.

After thickening, you can pour in seasoning oil.

After thickening, it is poured into a variety of different seasoning oils, which have the effect of increasing fragrance and coloring, these oils mainly include chicken fat, sesame oil, pepper oil, chili oil, etc., and there are more general sesame oils for families. However, the seasoning oil must be thickened before it can be poured in, and not too much can be added, too much oil will hinder the wrapping of the sauce to the ingredients and thus lose the meaning of thickening.

4. After determining the taste, thicken.

If the sauce is thickened first, it will become sticky, and the ingredients will not be able to enter the ingredients themselves, which will affect the taste of the dish. However, if salt, vinegar, soy sauce, etc. have been added to the sauce during the blending process, it can be directly thickened and seasoned.

5. Control the heat when thickening.

Generally speaking, after the sauce is put into the pot, the temperature of the soup in the pot should be raised quickly by high heat, and it should always be kept boiling, so that the color of the sauce can be brighter.

In fact, if you have enough water starch, you should have more starch and less water, and depending on the amount of soup, you will decide how much starch you have.

There are three main ways to thicken water starch:

1. Starch juice with condiments, commonly known as "pair juice". It is mostly used for dishes cooked by methods such as boiling and exploding with high fire power and fast speed.

Preparation method: take an appropriate amount of water, starch, light soy sauce, salt, cooking wine and other seasonings to prepare.

2. Simple starch juice, also known as "wet starch". It is mostly used for general stir-frying.

Preparation method: Generally, the ratio of starch and water is 1:5, but the ratio can be adjusted appropriately according to the amount of moisture in the dish.

3. Pouring the juice Yuxin quietly, also known as thin and glazed. Multi-slag is used for simmering, roasting, grilling and soup dishes.

Preparation method: According to the amount of the dish, take an appropriate amount of starch and add water to stir evenly and pour it into the soup.

When we cook in our daily life, we need to thicken, and the starch used for thickening is most commonly used potato starch or cornstarchAs a kind of modified starch, potato starch is known as a good thickener, and almost all of the sauces we eat daily are thickened with potato starch, and the transparency is very high after he thickened, and the color of the sauce made is very bright and transparent. It looks even more delicious, cornstarch can be used in the tender part of chicken and duck, as well as beef and mutton, fish and shrimp and other seafood sizing, almost all of them are made of cornstarch, and cornstarch is suitable for a variety of cooking methods, and the food cooked with cornstarch is very smooth, and the taste will be more fragrant.

The starch used in thickening is what we call him a dough powder in our daily lifeThis is a polysaccharide polymer that is formed by the condensation of multiple glucose molecules. Starch is insoluble in water, but if you put starch in water above 60 degrees Celsius, it will become a paste or colloidAll the paste in our daily life is made from starch. And thickening also uses this principle.

The starches we use in cooking are mung bean starch, potato starch, wheat starch and lotus root starch.

Thickening is one of the most commonly used cooking methods in our daily cooking, and even this method determines whether your food is delicious or not, which can not only enhance the appearance of the dish, but also make the taste of the dish more deliciousThe thickening is the use of starch preheat to absorb water will turn into a paste, absorbing a lot of water, so that the soup can become thicker, the taste is more profound, at the same time, this can be easier to combine with the ingredients, enhance the taste of the food, and make the dish full of color, flavor and flavor.

The most commonly used starches for thickening when we usually cook are corn starch and potato starch, because these two starches are very easy to buy, and they are relatively cheap, and the taste is similar to other starchesTherefore, adhering to the idea of good quality and low price, most families will choose potato starch or corn starch.

Hello this friend, stir-fry thickening our chefs are using potato starch, some supermarkets sell super cornstarch is a bit fake, thickening can not be hooked, and some are more and more thin. I hope I can help you, if you are satisfied, thank you!

The first is to choose a good starch, pay attention:

Mung bean starch is the best, potato starch is second, sweet potato starch is lively, and corn starch is the second.

A little starch, boil in cold water, pour into a pot of boiling water, or stir-fry vegetables.

Warm taste: The starch that thickens must be made with water starch, and it can be dangerous to use dry starch.

Thicken the water starch, water and starch 1 to 1 ratio.