Thickening (also known as dough powder) is actually a polysaccharide polymer formed by the condensation of multiple glucose molecules. It plays a very important role in the cooking of dishes. To put it simply, it is to use the gelatinizing properties of starch in the cooking process to make the soup of the dish thicker and smoother, and improve the taste and appearance of the dish.
When the dish is close to maturity, pouring the seasoned powder juice into the pot can not only make the marinade thicker and increase the adhesion to the ingredients, but also increase the viscosity and concentration of the soup of the dish, and improve the color and taste of the dish. That's why thickening is used in many dishes.
Thickening is a technique commonly used in cooking to make a dish richer, smoother, and richer in texture by mixing starch with water and adding it to the dish. Starch is the main material for thickening, and different starches have different properties and effects when thickening.
In China, common types of starch are corn starch, potato starch, sweet potato starch and pea starch. Among them, corn starch and potato starch are the most commonly used starches and the most suitable starches for thickening.
Corn starch, also known as corn flour, is a white powder with a delicate taste and strong water absorption, which is very suitable for thickening. In cooking, cornstarch is often used to increase the consistency and texture of dishes, such as sweet and sour pork ribs, braised pork and other traditional dishes are often used to thicken cornstarch.
In addition to cornstarch, potato starch is also a great thickening material. The potato starch gelatinization temperature is low, the transparency is high, the viscosity is moderate, and the thickened dishes have a smooth taste and bright color. In some dishes that require translucency, such as steamed fish and stir-fried shrimp, potato starch is often used to thicken.
In addition to cornstarch and potato starch, sweet potato starch and pea starch can also be used to thicken. Sweet potato starch has a darker color and a rougher texture, but it is more affordable and is often used in some local specialties. Pea starch has a higher transparency but a lower viscosity, making it suitable for use in dishes that require translucency.
When choosing a thickened starch, you need to choose according to different cooking needs and the characteristics of the dish. Corn starch and potato starch are the most commonly used starches, while sweet potato starch and pea starch also have their own unique characteristics and application scenarios. The right use of starch can make a dish more tasty.
Thickening plays a very important role in cooking, not only to enhance the taste and appearance of the dish, but also to better preserve the original flavor of the ingredients. Therefore, if you can master the technique of thickening in your daily cooking, I believe that it will definitely make the dishes more delicious and attractive!