Today I will share with you the knowledge of water starch thickening, which will also explain how to adjust water starch thickening. If it happens to solve the problem you are facing now, don’t forget Follow this site and get started now! List of contents of this article: 1. How to control the ratio of starch and water when thickening? 2. How to operate water starch thickening? 3. How to produce sweet potato starch? How to control the ratio of starch and water when thickening? When thickening the thickening, the ratio of starch and water is 1:10. When the thinning is poured into the frying pan, there will be transparent juice sticking to the vegetables, which looks better. For single sauce, the ratio of starch to water is 1:5, which is suitable for roasting, grilling, stewing and stewing dishes. Have a clean, empty bowl ready. Pour a small amount of starch into an empty bowl and add water. The ratio of water to starch is usually 4:1. Stir with chopsticks until there is no starch deposition and the water becomes turbid. Pour into the vegetable pot along the wall of the pot. :1. When thickening the gravy, the thickness of the gravy should be controlled according to the amount of ingredients in the dish and the water content of the ingredients. Generally speaking, 50 grams of dry starch and 60 grams of water can be used to make 110 grams of water starch. When mixing gorgon juice, the water content of the liquid seasoning should also be considered to appropriately reduce the amount of water used for preparation. How to thicken with water starch? The first method of preparing water starch is also the most common one. It is generally used to thicken soup after cooking. Demonstration dishes: Seaweed Egg Drop Soup, Seafood Vegetable Soup. According to the amount of soup, take an appropriate amount of starch, add water and stir evenly, then pour it into the soup. Remember not to pour it all at once, but to stir it with a spoon while pouring it in. When thickening, dilute the starch with water 1:1 in advance and stir well. Turn to low heat, slowly pour in the starch with one hand, and gently stir clockwise with a spoon in the other hand to adjust to the concentration you like. Thicken with cold water. Thickening is to put the starch into a bowl, then mix it with water to form a sauce. Generally, cold water is used to thicken the cornstarch. If the starch is cooked with hot water, it cannot be stirred. In addition, the effect of blending water starch with cold boiled water after cooling is better. There are three ways to thicken cornstarch with water starch. The first is to cook cornstarch, which is to stir starch and condiments together for stir-frying, and the second is to drench cornstarch. Single gorgon juice is made by mixing starch and water thoroughly. Generally, the ratio of starch to water is 1:5, but the ratio can be adjusted appropriately according to the water content of the dish. If there is more soup, add less water, and if the dish is dry, add more water. The correct way is to gently push the water starch evenly after putting it into the pot, and wait for 2-3 seconds before stirring. The timing of thickening is when the dish is close to maturity, pour the adjusted powder juice into the pot to make the marinade thicker and increase the adhesion of the marinade to the raw materials, thereby increasing the powderiness and concentration of the dish soup and improving the color of the dish and taste. How is sweet potato starch produced? 1. Starch production from fresh sweet potatoes generally belongs to rural manual production, while sweet potato starch factories mostly use dried sweet potatoes as starch raw materials, so it belongs to industrial production. The following is the production method using fresh sweet potatoes. 2. (4) Grinding and filtering: This is the main link in the production of sweet potato starch, which affects product quality and starch yield. Send the fresh potato pieces to a stone mill or emery mill and add water to grind them into potato paste. The ratio of fresh potato weight to water addition is 1:3-5. Then pour the potato paste into a sieve with an aperture of 60 mesh for filtration. 3. Wash the sweet potatoes first, then peel them. Grate sweet potatoes with a grater. After shredding, add water slurry sweet potato starch and knead it out. Repeat this step, and stop kneading after the water is clear. Filter the kneaded water with gauze and pour it into a bucket. 4. Stir the sweet potato juice and sweet potato residue evenly, as shown in the picture. Pour into the strainer and rinse with water until the filtered water is clear, as shown in the picture. Let the filtered water stand for 2 hours, then pour out the yellow water, as shown in the picture. The remaining white is sweet potato starch, as shown in the figure. 5. After the water is full, squeeze out the water of the sweet potato mash, and pour the water from the large basin into the large bucket for later use. Then repeat the scrubbing steps above, about three times. That’s all for the introduction of water starch thickening. Thank you for taking the time to read the content of this site. For more information about how to adjust water starch thickening and water starch thickening, don’t forget to search on this site.