|
When the dish is nearly cooked, put a previously prepared mixture of cornstarch and water into the dish and stir well so as to thicken the sauce or broth. This process promotes the flavored sauce to stay with the main materials of the dish.
Major functions of this process:
(1) Increase the stickiness and thickness of the sauce of the dish.
(2) Making the dish look more shiny.
Key for using this process:
(1) This process must be conducted when the cooking of the dish is nearly complete.
(2) The sauce in the wok must not be too much or too little when this thickening technique is applied.
(3) This process can only be done after all efforts for flavoring and coloring of the dish are completed.
(4) When doing the thickening process, the wok should not have too much oil in it.
|
