Water starch thickening: with the help of starch, it is gelatinized by heating, which has the characteristics of water absorption, adhesion, smoothness and cleanliness. When the dish is close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dish.
Thickening method:
1. Quickly pour the prepared sauce into the pot, and quickly turn over the stir-fried dishes to make the dishes covered with sauce. This method has the characteristics of wide coverage, fast ripening of juice and uniform package.
2. Slowly pour the sauce into the pot, stir the vegetables while pushing, and pour the sauce to make it slowly gelatinize into sauce. This method has the characteristics of uniform, stable and slow gelatinization. The juice pouring method is generally used to thicken dishes cooked with a certain amount of marinade, especially some fragile or bulky raw materials. If thickening by cooking, it is difficult to achieve uniform gelatinization.
Extended data:
Starch, also known as dough powder, is a polysaccharide polymer concentrated by multiple glucose molecules. Starch used for cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch and lotus root starch. Starch is insoluble in water, and when heated to 60℃ with water, it is gelatinized into colloidal solution. Thickening is to use this characteristic of starch.
When water and starch are thickened, there is no certain proportion standard for mixing water and starch. Generally, the amount of water added is three to four times that of starch, but the amount of water added is adjusted according to the needs of cooking. In the preparation, there is more starch, less water and a large concentration, which is called thick; Mainly used in explosion, frying, frying and other processes. After thickening, the soup of the dish is thick. When preparing, the starch is less, the water is more, and the concentration of the sauce is small, so it is called thin sauce, which is suitable for cooking and braised dishes.
The function of starch thickening:
1. soup and vegetable fusion: make up for the shortage of short-term cooking.
2. Make the soup crisp and tender: it has obvious effect on cooking; The biggest feature of most cooking dishes is that they are crisp outside and soft inside. Although the paste gelatinized and sticky by starch is wrapped in the raw materials, it is not easy to penetrate into the raw materials (only outside), thus ensuring the flavor characteristics of the dishes.
3. Blending of soup and vegetables: it plays the most obvious role in stewing, cooking and other dishes; Due to the gelatinization of starch, the concentration of soup can be enhanced, and soup and vegetables can be fused together.
4. Highlight the main ingredient: appropriately increase the concentration of the soup, the main ingredient floats, and highlight the position of the main ingredient, so that the soup is smooth and delicious.
Step 5 add color and beauty
6. Good heat preservation: the sauce wraps the appearance of the dish, slows down the heat dissipation inside the dish, and can keep the heat of the dish for a long time.
7. Reduce the loss of nutrients: Thickening can make the vitamins and other nutrients dissolved in the soup attached to the gelatinized juice during cooking, so as not to waste the soup.
References:
Water starch-Baidu encyclopedia
Thickening-Baidu Encyclopedia