How Does Cooking Use Starch?
Starch is also known as "cornstarch", which is white and flavorless powder, which is extracted from corn, sweet potato, etc. Can be eaten directly, also can be used in wine making, at the same time often goes to the cooking of feasts, in cooking has irreplaceable utility.
However, with good starch, there is a lot of learning. In general, there are about three methods of using starch in Chinese cooking, namely hanging paste, sizing and thicken. The paste is to add dry starch to the raw material before cooking. The sizing is to add water starch to the raw material before cooking. The thickening of the soup is the thickening of the sauce. So what kind of dish, how to use starch?
If you want to explode, fry, and cook, the sauce must be thick enough to wrap up the ingredients so that the soup will not overflow. If you are steak, braised and cooked, the concentration is slightly lower but still must be thickened, so that the liquid can both flow and combine with the raw materials. If you are a soup - liquid dish, thin sauce thicken, as long as the concentration of the soup is to the extent you need, too thick will paste, too thin and will appear infirm.
Controlling oil temperature with starch is very important. When cooking the slurry, the oil temperature is too high, the starch is easy to bond to a lump; The oil temperature is too low, the starch is easy to be separated from the raw material, also lose the function of the protection layer, so it is better to have a small quantity of lampblack to appear in the pan; And in the hanging paste frying, the pursuit is the golden yellow crispy, then need oil temperature higher, the oil smoke appears in the pan for the best time; We should also have a good time when we get to the thicken, too early and easy to make sticky wok, too late and too late, which will require us to play the game.
