What dilution should be used when sweet bean sauce becomes thick

When sweet sauce thickens, it can be diluted with cold water, broth, or rice wine. The main methods for diluting sweet bean sauce include adjusting the liquid ratio, controlling the addition speed, stirring thoroughly, observing the thickness, and avoiding excessive dilution.

1. Adjust the liquid ratio

When diluting sweet bean sauce, it is recommended to add a small amount of liquid multiple times, each time adding about 5 milliliters of cold water or broth, stir evenly, and observe the thickness. The ratio of liquid to sauce is usually tried from 1:10 to avoid pouring too much liquid at once, which can cause the sauce to become too thin. Diluted rice wine is more suitable for cooking scenarios that require deodorization and aroma enhancement, with the addition amount controlled within one-fifth of the sauce volume.

2. Control the addition speed

The liquid should be slowly poured along the edge of the container, while continuously stirring in circles with chopsticks or an egg beater. Quickly pouring in the liquid can cause the sauce to clump and affect its taste. When diluting with broth, it is necessary to keep the temperature of the broth close to room temperature. Overheated broth can cause the starch in the sweet sauce to gelatinize prematurely, which in turn increases the stickiness.

3. Stir thoroughly

When stirring, keep stirring in the same direction for 3-5 minutes until the sauce is evenly silky smooth. Wooden mixing rods are easier to crush particles in sauce than metal tools. If small particles are found to be undissolved, they can be left to stand for 10 minutes and stirred again to help dissolve through liquid permeation.

4. Observe the viscosity.

The ideal dilution state is for the sauce to flow slowly and hang evenly on the wall. It can be scooped up with a spoon for testing, and it is best to have a continuous thin line when falling. The sweet sauce used for dipping can be slightly thick, but for cooking, it needs to be slightly thin. When the dilution is excessive, a small amount of starch water can be added to remedy it. The ratio of starch to water is 1:20 and slowly mixed in.

5. Avoid excessive dilution

Diluted sweet bean sauce should be prepared and used immediately, as it may thicken again due to water evaporation after prolonged storage. Unused sauce should be sealed and refrigerated, and should be stirred again when reused. Note that the sauce diluted with rice wine should not be boiled at high temperature for a long time. The alcohol may become thick after volatilization. It is recommended to mix in before dishes are taken out of the pot.

It is recommended to choose a glass sealed jar for daily storage of sweet bean sauce, and place it in a cool and dark place to delay water evaporation. After opening, cover the surface with a layer of sesame oil to isolate the air, and store in refrigeration for no more than two months. If the sauce becomes moldy or has an unpleasant odor, it should not be continued to be consumed. During the dilution process, all tools must be kept clean to avoid bacterial contamination. Choose different dilution methods according to cooking needs. For cold dishes, it is suitable to dilute with broth. For stir frying, it is recommended to use rice wine. For dipping sauce, simply adjust it with cold water.