What do some kitchen materials such as starch do, and how to use them

The role of starch in the kitchen is to thicken and paste, and this role is also more important.

Starch, also known as "starch", is a white odorless powder, mainly extracted from starchy substances such as corn and sweet potato. It can be eaten directly, can also be used for winemaking, and is also a cooking aid often used in and out of banquets, and has irreplaceable effects in cooking.

However, there are three ways to use starch in Chinese cooking, which are paste, sizing and thickening. Hanging paste is to add dry starch to the raw materials before putting them in the pot; Sizing is to add water starch to the raw materials before putting them in the pot; Thickening is the addition of water starch before the pot to thicken the soup of the dish. So what kind of dishes are suitable for starch?

If you want to stir-fry, stir-fry, or boil the dish, the sauce must be thick enough so that it can wrap the ingredients and not let the soup overflow; If you are grilling, stewing, or roasting dishes, the concentration should be slightly lower but still thick, so that the soup can be both fluid and integrated with the ingredients; If you are making a dish with flowing soup, you can apply a thin thickener, as long as the soup is as strong as you need, it will be mushy if it is too thick, and it will look dull if it is too thin.

It is important to control the oil temperature when using starch. When cooking sizing dishes, the oil temperature is too high, and the starch is easy to stick into lumps; If the oil temperature is too low, the starch is easy to detach from the raw materials, and it loses the role of the protective layer, so it is best to put it in the pot when a small amount of oil smoke appears; When frying with batter, the pursuit is brown and crispy, at this time, the oil temperature needs to be higher, and the best time to go to the pot is when a large amount of oil smoke appears; We should also grasp the timing when thickening, too early it is easy to get mushy and sticky to the pan, and too late it will be unevenly distributed, which requires us to act on the opportunity.

What else won't? Too much seasoning.

There are many uses, such as thickening, starch, when stir-frying with meat.

Some starch and oil can make the meat more delicious.

It is used for thickening in the kitchen.

Put starch + water when cooking.

Stir well and pour over the meat to make it tender and delicious.

Pouring it into the soup can make the soup stickier.

Starch is a polymer of glucose, which is hydrolyzed to the disaccharide stage as maltose, and glucose is obtained after complete hydrolysis. There are two types of starches: amylose and amylopectin. Amylose contains hundreds of glucose units, and amylopectin contains thousands of glucose units.

Among the natural starches, the amylose accounts for about 22 26, it is soluble, and the rest is amylopectin. When tested with an iodine solution, the amylose solution appears blue, while amylopectin turns reddish-brown when it comes into contact with iodine.

Types of starch.

The starch used for thickening, also known as dough powder, is a polysaccharide polymer formed by the condensation of multiple glucose molecules. The starch used in cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch, lotus root starch, corn starch, etc. Starch is insoluble in water, and when heated to 60 with water, it gelatinizes into a colloidal solution.

Thickening is to take advantage of this property of starch.