What is the function of thickening?

Increase the viscosity and concentration of the soup, keep the dishes crisp and tender, make the soup blend and the main ingredients stand out. Whether thickening is appropriate or not has a great influence on the quality of dishes, so thickening is one of the basic skills of cooking. Thickening is mostly used in cooking techniques such as frying, sliding and frying. The similarity of these cooking methods is that the dishes made in this way basically do not contain soup.

However, due to the addition of some seasonings and the moisture of raw materials, the soup in the dish is increased. By thickening, the juice is sticky and attached to the surface of raw materials, thus achieving the luster, smoothness and deliciousness of dishes.

type

There are usually two kinds of thickeners. One is starch juice with seasoning, commonly known as "juice-to-juice", which is mostly used for dishes cooked by quick frying and stir-frying. One is simple starch juice, also called "wet starch", which is mostly used in general cooking. Pouring juice is also a kind of thickening, also known as thin thickening and glaze thickening, which is mostly used for stewing, roasting, roasting and soup dishes.

According to the cooking methods and characteristics of dishes, the usage of sauce basically has the following kinds:

1, Humboldt is generally used for cooking. The powder juice is the thickest, and the purpose is to spread the sauce all over the raw materials, such as fish-flavored shredded pork and fried kidney flower. After eating, there is basically no marinade at the bottom of the dish.

2. Paste is generally used for cooking dishes such as stir-frying, sliding, stewing and stewing. Powder juice is thinner than bread, which is used to turn the soup of vegetables into paste, realize the fusion of soup and vegetables, and have a smooth taste, such as sweet and sour pork ribs.