China Travel

china tourims,Chinese culture-Best Guide and Tips from Travel Expert

THICKENING SAUCES

1 min read

It is a complete misconception that Chinese sauces are by nature thick and gloopy they only turn out that way when the chef has been heavy-handed with the thickening In the Chinese kitchen,we commonly use either a cornflour or potato starch and water mixture to thicken sauces to a coating consistency as shown below

INGREDIENTS

1 tablespoon cornflour or potato starch

3 tablespoons cold water

1.Mix the ingredients together until smooth,then slowly pour into the liquid that you want to thicken while it is boiling.Cook,stirring,until thickened

CHEF’S TIP

In the restaurant i choose not to thicken sauces with starches but instead to reduce them down to a honey-like consistency so that they cling to the meat,fish or vegetables.While this approach takes a lot longer,and using cornflour is certainly better if you have velveted your meat it does contribute a real concentration of flavour to the main ingredients.Try both methods when cooking the recipes and reach your own conclusion as to which you prefer

“THICKENING SAUCES”的图片搜索结果

Leave a Reply

Your email address will not be published. Required fields are marked *

Categories