Does anyone know how the recipe says that there are several streams of thickening such as second ra

The sauce is mainly made by adding starch and water. However, the thinness of the sauce used in various dishes is different, which should be properly mastered according to different cooking methods and different dish characteristics! Generally speaking, it can be roughly divided into the following two categories!

1) Thick. It is a kind of thickening that has a relatively large concentration of powder juice. The ratio of starch to water in thick root is generally 1:. According to its different functions, it can be divided into two types: thickening and paste.

The concentration of the thickened juice is the largest, so the viscosity is also larger, which can make the marinade stick to the surface of the raw material. It is suitable for cooking methods such as boiling, stir-frying, and stir-frying, such as "fried double crispy in oil", "fried kidney flower", etc. It is characterized by the fact that the marinade is almost invisible on the plate after the dish is eaten.

The sauce of the paste is slightly thinner than that of the thickener, which can make the soup become a thin paste, and the soup and vegetables are fused, soft and smooth. It is suitable for risotto.

Such as "stewed squid shreds", "tofu soup" and so on.

2) Thin thickener. The juice of the thin root is thinner. The ratio of starch to water is generally as follows: According to its different functions, it can be divided into two types: flowing thick and rice soup.

The sauce is relatively thin, and its function is to thicken the marinade, and a part of the sauce sticks to the dish to increase the taste and color of the dish; Some of them are fluid. It is suitable for making large or whole dishes by cooking methods such as roasting, grilling, and boiling, such as "braised elbow", "grilled chicken", etc.

Rice soup (milk soup thick) is the thinnest sauce and cannot stick to the raw materials. The purpose of thickening is to thicken the soup of the dish slightly so that the ingredients float up and the taste is slightly thicker. It is suitable for cooking dishes with light taste, such as "grilled shark fin", "roasted sea cucumber" and so on.

Second-rate root This semi-fluid sauce is mostly used in dishes such as roast, stew, and soup. Second-rate root sauce requires the juice to be blended with the main ingredient and present in a fluid state to achieve what is commonly known as bright juice and oil. If it is used in soup, it should be like a thin paste.

Rice soup is also known as "Qing second-rate soup", the juice of the vegetable is like rice soup, and it is mostly used for stewed and braised dishes. Rice soup is the thinnest concentrated sauce in the sauce, and its function is to make dishes with more soup thicker slightly, so that the main ingredients can float and the raw materials can be flavored.

Glassy sauce refers to a slurry-like juice that is crystal clear and fluid. The glass is poured over the dish in a smooth and bright glassy shape.

After the sauce is put into the pot, gently push it with a spoon, take the non-stick pan as the degree, do not stir frequently, let the starch fully gelatinize, in order to achieve the standard of "bright oil and bright thicken".

1 stream It has a slightly sticky feel.

2 stream sparse.

Principle: With the help of starch (also eggs and flour) in the case of heat gelatinization, it has the characteristics of water absorption, adhesion and smooth and moist. 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.

Function: There are some dishes that do not taste good during the cooking process, so it is necessary to thicken them with starch, thicken them at the same time as the vegetables are cooked, and pour them on the pot and serve them on the plate. It's both beautiful and delicious.

Commonly used sauce: potato starch; wheat starch; sweet potato starch; Cornstarch; Water chestnut; lotus starch; Water chestnut starch and other commonly used thickening methods: 1 Thickener It is generally used in dishes cooked by stir-frying method.

2 Paste is generally used for dishes cooked by boiling, slipping, stewing, and stewing. 3 Liquid Thickener Powder juice is thinner, generally used in large or whole dishes, its function is to increase the taste and luster of dishes. 4 Milk soup is the thinnest of the sauce, also known as thin thick.

Pay attention to the problem: one 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;

Second, the oil used in the thickened dishes should not be too much, otherwise the marinade will not be easy to stick to the raw materials, and the purpose of increasing freshness and beauty cannot be achieved;

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, 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.