The role of thickening

The cooking methods in every region of China are basically different, so the dishes in each region have their own unique local characteristics, but thickening is indeed a method that most regions choose when cooking. Thickening mainly involves adding starch to make dishes more viscous and smoother, but in the eyes of most people, thickening does not seem to play a big role. Now you can understand the important role of thickening in dishes.

The main ingredients for thickening are starch and water. The reason is that when starch is exposed to high temperature, it will absorb water and become a paste, expand and become more viscous, which has the effect of producing gloss and lubrication. Therefore, after thickening the dish, the following effects will occur:

(1) Increase the viscosity and concentration of the soup: Liquid seasonings or water are usually added to most dishes during cooking. Similarly, when the raw materials are heated, some of the water will flow out from the inside of the raw materials. These water contents are not compatible with the raw materials and often become separate entities. After adding thickening, the viscosity and concentration of the water will increase, and the ingredients and the cooking juice in the pot will be closer. Thickening will have different effects depending on the cooking method.

After thickening by sautéing, stir-frying, or other cooking methods, the seasonings and sauces will completely cover the surface of the ingredients, and the soups and sauces of the dishes will be thick and flavorful.

Cooking methods such as sautéing, stir-frying and stir-frying are done quickly over high heat and basically no soup is added. However, the juice from the condiments and the juice flowing out of the raw materials during cooking cannot be evaporated in the extremely short heating step, nor can it be fully infiltrated into the raw materials. As a result, the raw materials and the juice cannot be compatible, and the requirement of making the cooking juice thick is achieved.

If thickening is performed, the viscosity of the cooking sauce will increase and the concentration will become higher. As long as the dish is turned over, the cooking sauce will cover the surface of the ingredients, achieving the purpose of rapid cooking with high heat. At the same time, the juice of the seasoning will seep into the surface of the ingredients, increasing the deliciousness. Generally speaking, this method is used for all dishes such as stir-frying, sautéing, and stir-frying.

In addition, dishes with crispy surface and soft inside, such as "Stir-fried Yellow Croaker" and "Sweet and Sour Pork", when adding soup or liquid seasonings during cooking, they will seep into the surface of the ingredients and make the appearance of the ingredients lose their crispness. Therefore, the cooking juice needs to be thickened in the pot first to increase the concentration of the cooking juice, and then the fried ingredients are put into the pot, and the whole process is returned to the pot, or the cooking juice is poured on the fried ingredients to cover the outside of the ingredients. This way, it will not seep into the inside of the ingredients, so that the dishes remain crispy on the outside and soft on the inside.

In cooking methods such as roasting, braising, boiling, and grilling, thickening the soup and the dish will create a harmonious relationship, making it smooth and soft. The reason is that cooking methods such as roasting, braising, boiling, and stewing produce a lot of juice and the heating time is very long. The umami flavor of the ingredients themselves and the flavor of the seasonings will be integrated into the marinade. If thickening is not done, the ingredients and the juice will not be compatible. After thickening, the concentration and viscosity of the sauce increase, and the soup and ingredients will blend together to produce a smooth, soft, and fresh taste, e.g.

"Tofu soup" and "stewed three diced vegetables" are made using this method.

After some soups are thickened, the juice will become thicker and the ingredients will float.

Generally, the ingredients for making soup sink to the bottom of the pot, and when viewed from above, you can only see the soup but not the ingredients. Thickening the soup will increase the concentration of the soup, allowing the ingredients to emerge, making the soup rich, smooth and delicious.

(2) Increase the gloss and beauty of dishes: When dishes are thickened, the gloss of the powder will make the color beautiful and transparent, while increasing the viscosity and concentration. It can keep the dishes in their original shape for a long time without drying up.