According to the different requirements of cooking methods and dish quality, the following methods can be used for thickening.
1
Showing: When the dishes are about to mature, pour the evenly stirred sauce into the pot, and push the dishes with a spoon and shovel to make the sauce and dishes evenly combined. The soup is slightly thick, and the shower is suitable for stewing.
2
Mixing: all kinds of condiments and sauces are mixed together in advance, and the seasoning is corrected to make the sauces stick to the raw materials. Mixing is mainly suitable for frying, frying and frying.
three
Sauce pouring: After the dish is put on the plate, mix the sauce and seasoning, heat and stir until cooked, and then pour it on the dish quickly. This method is suitable for sweet and sour carp.
Thickening can thicken the soup and make the ingredients fresh and tender, which is a common cooking method for chefs.
But some dishes don't suit the color.
1、
It is required to keep the raw materials crisp and tender, such as fried shredded pork with leek, fried sliced pork with cucumber and fried garlic seedlings.
2、
The raw materials themselves are starchy dishes, such as baked potatoes, fried noodles, fried noodles and so on.
3、
Require light, refreshing and non-greasy cooking, such as fried bean sprouts and fried powder.
4、
Dry-roasted, stir-fried and juice-free vegetables, such as stir-fried shredded beef.
5、
Protein is rich in raw materials, and the soup will naturally thicken when heated for a long time, such as braised pig's trotters and braised crucian carp.
6、
Dishes with sauce, honey and other seasonings, such as honey-flavored meat, should be added when cooking.