thicken (also called dough powder) is a polysaccharide polymer condensed from multiple glucose molecules. The academic concept of thickening is that starch has the characteristics of water absorption, adhesion, smoothness and cleanness when it is gelatinized by heat. When the dishes are close to maturity, the prepared powder juice is poured into the pot to make the marinade thick and increase the adhesion of the marinade to the raw materials, so as to increase the powder and concentration of the soup and improve the color and taste of the dishes.

whether the thickening is appropriate or not has a great influence on the quality of dishes, so thickening is one of the basic skills of cooking. Thickening is mostly used in cooking techniques such as stir-frying, sliding and frying. The similarity of these cooking methods is that the dishes cooked in this way basically do not contain soup. However, due to the addition of some seasonings and the raw materials' own water, the soup in the dish is increased. By thickening, the juice is thick and attached to the surface of the raw materials, thus achieving the luster, smoothness, tenderness and delicious flavor of the dish.

there are two types of thicken. One is starch juice with seasoning, commonly known as "juice-to-juice", which is mostly used for dishes cooked by methods such as rapid frying and explosion. One is simple starch juice, also called "wet starch", which is mostly used for general cooking. Pouring juice is also a kind of thickening, also known as thin thickening and glazed thickening, which is mostly used for stewing, burning, grilling and soup dishes.

The key problem of thickening is to master the thickening time, which should generally be done when the dishes are nine-ripe. If the sauce is thickened too early, the marinade will be burnt, and if it is thickened too late, the dishes will be heated for a long time and lose their crisp and tender taste. Second, you should not use too much oil in the thickened dishes, otherwise the marinade will not stick to the raw materials easily, and the purpose of adding freshness and beauty will not be achieved; Third, the soup should be appropriate, too much or too little soup will cause the sauce to be too thin or too thick, thus affecting the quality of dishes; Fourth, when using pure powder juice to thicken, you must first adjust the taste and color of the dish, and then pour wet starch to thicken it, so as to ensure the delicious and colorful taste of the dish.