Thicken food with starch

Thicken with starch is make the starch sauce on dishes or soup dishes, thick soup when the dishes to maturity, and the process of adhesion to the dishes.
Whether it is appropriate to thicken is a great impact on the quality of the dishes, therefore, thicken food with starch is one of the basic skills of cooking. Thicken generally in two ways. A kind of starch juice with seasoning, more often used in Fire flourishing cooking. The other is pure starch juice, also known as "wet starch". for more general cooking.
 
Because of their different flavor dishes, thicken mainly has the following function:
1, increase the viscosity of the broth.
Dishes in the heating process, the juice from the raw material will drain, and then mix up with soup and liquid condiment were combined into marinade. General cooking in marinade is relatively thin, not easy adhesion on the surface of the raw materials, so the dishes will not taste so good. Thicken after gelatinization sauce increased the viscosity of the marinade sauce, can be more attached to the dishes, improve people feel about the taste of dishes.
2, sauce hook into the dishes,
The sauce will tight attach material, to avoid internal moisture of raw materials spill, this will not only keep the flavor characteristics of the delicious dishes, and dishes full body and not easy to loose.
3, after thicken, due to the gelatinization of starch , colloid has gloss transparent, can be flavored dishes and more vivid colors reflect the dishes the color is more bright and beautiful.
4, thicken dishes can make the sauce become thick, can reduce the internal heat emission of raw materials, the dish has heat insulation, extend the cooling time of dishes, help diners eat hot dishes.