When cooking, if the thickening method is not mastered properly, it will have a great impact on the quality of dishes, thus affecting people's appetite. First, don't mix the starch unevenly. Before thickening, the starch must be mixed evenly, otherwise there will be small lumps when thickening, which will affect the quality of dishes. Second, the juice used for thickening should not be too thin or too thick. When preparing water starch, use proper amount of water, put too much water, adjust the starch juice too thinly, and the juice will be turbid easily. On the contrary, if you put too little water and the starch juice is too thick, it will make the juice too sticky to thicken. Third, don't have too much or too little soup. Before thickening, the soup in the pot should be put properly, not too much or too little. If there is too much soup, it will cover up the main ingredients, and if there is too little soup, it will not cover the main ingredients, which will affect the quality of the thickened dishes. Fourth, do not thicken before seasoning. All the dishes that are thickened should be seasoned with salt, sugar, vinegar, etc., and then thickened. If you thicken it first and then season it, not only will the taste not penetrate into the main ingredients, but the thickened juice will not be bright. Fifth, you can't thicken the soup with cold water. Before thickening, you should master the heat, and be sure to thicken when the soup in the pot is boiling. If the soup is not boiling, it will thicken, which will make the thickened juice black. Six, the amount of oil can not be too large. If the cooking oil is too much, the sauce will not stick to the main ingredients when thickening, and the juice will be separated, which will make the fried dishes taste bad. Seven, don't push and stir repeatedly after thickening. If you stir it with a spoon or shovel after thickening, it will make the thickened juice turbid and affect the quality of the dishes.