Thickening concept: with the help of starch, when the dish is close to maturity, the prepared powder juice is poured into the pot to thicken the marinade, thus increasing the powder and concentration of the vegetable soup and improving the color and taste of the dish.

Thickening effect:

1, increase the viscosity and concentration of vegetable soup. After thickening, the viscosity and concentration of the soup increase, making the soup blend and delicious.

2. Keep the dishes crisp and tender; Let the soup and vegetables mix together, and the main ingredients stand out.

3. It can keep the dishes warm. Because the sauce is sticky after heating, it wraps the appearance of raw materials, reduces the heat dissipation inside the dish, and can keep the heat of the dish for a long time.

Thickening method:

1. When the raw materials stop production, pour the prepared juice into the pot and stir-fry quickly, so that the juice is wrapped on the raw materials.

2. After the raw materials are fried, slowly pour the sauce into the pot and shake the pot at the same time, so that the raw materials and soup can be better integrated.

3. First put the cooked raw materials into the plate, then add the juice from another oil pan, push it evenly and concentrate it, and then burn the sauce on the plate.

Extended data

Thickening precautions:

1. Generally, it is necessary to master the thickening time when the dish is ripe. Too early thickening will scorch the marinade, and too late thickening will easily make the dishes heated for a long time and lose their crisp and tender taste.

2. Thickened dishes should not use too much oil, otherwise the gravy will not stick to the raw materials easily, and the purpose of adding umami flavor and beauty will not be achieved.

3. 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 dishes.

reference data

Baidu encyclopedia-thickening

Baidu encyclopedia-starch