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How does the soup thicken?

Thicken the soup with a thin thicken to make it thicker. Come on, mix the oil with the soup to form an emulsion, and the soup color will become like horn milk. The method is to heat the soybean oil or lard, rinse off the soup, cover the pot and burn it with a strong fire. After a while, the soup will turn white. Imitate the method of making soup with western food-fried noodle paste.

Add oyster sauce: add an appropriate amount of oyster sauce to the soup to increase the consistency of the soup. Oyster sauce contains natural gum ingredients, which thicken the soup and increase the flavor at the same time. Use egg white: in the absence of starch, the egg white can be broken up and slowly poured into the soup, while stirring, in order to achieve thickening effect. Egg whites solidify in the heating process, forming a delicate colloid, thickening the soup.

Thickening method: add some materials that can increase the consistency, such as tofu, potatoes, sweet potatoes or rice noodles, which will gradually dissolve in the cooking process, making the soup thicker. Concentrated frying method: first stir-fry the main materials quickly, and then add a small amount of water or broth to let the moisture evaporate quickly in the way of high temperature and quick frying to achieve the effect of rapid thickening.

How to thicken the soup without thickening

Use meat bones: when cooking meat soup, you can add meat bones and bone marrow and other parts. These parts are rich in collagen and bone colloid, which will dissolve into the soup in the process of stewing, thus naturally increasing the consistency of the soup. Add concentrated juice: when the soup is nearly finished, you can add an appropriate amount of concentrated chicken soup, beef soup or mushroom soup.

Add oyster sauce: add an appropriate amount of oyster sauce to the soup to increase the consistency of the soup. Oyster sauce contains natural gum ingredients, which thicken the soup and increase the flavor at the same time. Use egg white: in the absence of starch, the egg white can be broken up and slowly poured into the soup, while stirring, in order to achieve thickening effect. Egg whites solidify in the heating process, forming a delicate colloid, thickening the soup.

One is to thicken the soup with a thin thicken, and the other is to refuel, so that the oil and the soup are mixed into an emulsion, and the color of the soup will become like horn milk. The method is to heat the soybean oil or lard, rinse off the soup, cover the pot and burn it with a strong fire. After a while, the soup will turn white. The third is to imitate western food soup method to stir-fry noodle paste.

How can braised meat make the juice sticky?

1. The simplest way to put starch in water. After the flavor is prepared, add some water and starch to make the juice sticky. In general, water starch is dry starch plus water, and together it is called water starch, also known as wet starch. Fried things are usually shot with dry starch, or add dry starch with egg liquid. The starch used for thickening, also known as ball powder, is a polysaccharide polymer formed by the condensation of several glucose molecules.

2. Slow stew: when the braised meat is about to be cooked, turn the heat to a low heat and let the soup slowly fold up until the juice is strong and the meat is fragrant. Reduce the addition of water: if the braised meat has enough time to cook, then the soup should have fully infiltrated into the meat, no need to add water. If you need to add water, you should also try to control the amount of water. Giant spoon skimming: some oil is produced when cooking meat, and the excess oil can be removed with a spoon.

3. Wash the pork and cut into 4 cm square pieces. Cut green onions into large sections, slice ginger, peel garlic and set aside. Wrap the material, pepper and cinnamon with gauze and set aside. Make a little oil in the pan and stir-fry the sugar slowly with a shovel when you cool the oil. When the sugar in the pot turns crimson, cook it in soy sauce and cut into the pork belly. Keep stir-frying the pork until the sugar color is wrapped well and slightly out of the oil.

4. Time for adding salt. When braised meat, if salt is added at the beginning, salt will accelerate the solidification of protein in braised meat, making it difficult to cook. So add salt to the braised meat stew. At this time, salt can play the role of seasoning, can also make braised meat cooked worse, the entrance is melted and added water. In the process of braising braised meat, it is best not to add water. If you must add water, you should add hot water.

How can you grind the ink to thicken it?

1. If the ink is too thin, you can put the ink in the bowl and heat it through water to evaporate part of the water in the ink, so that the ink will become thick. Put the original ink on the radiator or next to the radiator to slowly heat up and gradually return to its original state.

2. When using ink, if you feel it is too thick, you can try to add appropriate amount of soapy water. In this way, the adjusted ink will be more smooth and smooth to write. In order to ensure the lasting color of the ink, an appropriate amount of vinegar can be added to the ink. The acidic composition of vinegar helps to fix the ink and make it more durable. If you want the ink to have a luster after drying, you can add an appropriate amount of soju or alcohol to the ink.

3. Adding salt can improve the viscosity of the ink and make the ink line denser and stickier. It can ensure that the ink line is better attached to the ground or wall during the construction process, and it is not easy to fall off or off the line. The viscosity of the ink line is increased and it is more convenient to use, so that the location of construction, installation or excavation can be marked more accurately. After adding salt to the ink, the adhesion of the ink thread is stronger after drying, and it is more difficult to be dispersed by the wind, washed by water or artificially destroyed.

4. When writing brush characters, if the newly purchased ink is too dense, you can dilute it by adding an appropriate amount of water to achieve the sense of fluency when writing. If you want to improve the glossiness of the ink after writing, you can add the right amount of beeswax or rosin to the ink, which not only helps the writing, but also makes the handwriting brighter and more durable.

5. When painting or writing, if the ink is too thick, you can add some water to adjust it. If the ink is too diluted, you can put the ink in the inkstone and let it volatilize part of the water naturally. In addition, the solid ink block can be put into the inkstone to grind to improve the ink concentration. Before formal writing or painting, calligraphers and painters usually experiment on paper to grasp the degree of ink they need.

How to make the soup thicker and less greasy when making soup?

1. To make the soup thicker but not greasy, you can take the following methods: use meat or bones to make broth: broth is the basis for increasing the consistency of soup. Use meat with collagen (such as pig feet, beef tendons, chicken feet, etc.) or bones (such as cow bones, pig bones, chicken bones, etc.) to make stock. In the process of stewing for a long time, collagen will gradually dissolve in water, forming a natural thick texture. Pay attention to skimming off the foam regularly to keep the soup clear.

2. There are two ways to thicken the soup: one is to thicken the soup; the other is to add some oil, heat it, rinse it into the soup, mix it with oil, cover the pot and simmer for a while, and then the soup becomes thicker. If the ingredients are too greasy, the soup will be too greasy, you can prepare a piece of Laver, roast on the fire, put into the soup, you can go greasy.

3. Filter: if you want the bottom of the soup to be clearer, you can filter the stewed soup with a fine screen or gauze to remove residual meat dregs and bone fragments. This makes the bottom of the soup more delicate and tastes better. Match ingredients: in order to make the soup more rich and not greasy, you can add some fiber-rich ingredients, such as vegetables, mushrooms, tofu and so on, in the stewing process. These ingredients can absorb part of the oil and increase the nutritional value and taste of the soup bottom.

4. use bones and meat: stew bones and meat rich in collagen (such as pig bone, cow bone, chicken bone, etc.). Collagen is converted into gelatin at high temperature, increasing the consistency of the soup. Adding some vinegar to the stew can help dissolve more collagen. Reduce fat: although fat can increase the rich taste of the soup, too much fat will make the soup look greasy rather than thick.

5. Control the heat: when stewing, boil over high heat first, then turn to low heat and simmer slowly. A large fire can quickly dissolve the nutrients in the ingredients, while a slow stew over a small fire can make the soup taste stronger. At the same time, stewing over low heat can prevent the noodles from boiling too hard, causing the soup to become turbid. Remove foam and oil: foam and grease will be produced on the surface in the process of stew, so skim it in time. This can keep the soup color clear and reduce greasy feeling at the same time.

6. The control of heat in stew is very important. First boil the soup over high heat, then turn to low heat and simmer. Stewing over low heat can fully integrate the taste of the ingredients into the soup, and can avoid excessive tumbling of the soup, reduce the emulsification of oil, and make the soup less greasy. In the process of stewing, you can constantly remove the grease from the surface with a spoon.