1, cooking into the mixing method: this method is used in the juice of the gravy, in the dishes close to maturity, the juice of the gravy poured into the rapid mixing, so that the gravy will be evenly wrapped around the dish material, or first to the juice of the gravy into the hot pan made of gravy, and then the initial cooked dishes, raw materials poured into the mixing evenly.

2, dripping into the mixing method: this method of wrapping the form of gravy and cooking into the mixing method is the same, the difference is that the starch juice used is not a one-time cooking, but slowly dripping into. Water flour gravy for popping, frying, tactical and other dishes commonly used in the operation of the hook cross this method.

3, dripping into the shaking method: this method of starch juice in the pot and dripping into the same method of mixing, the gravy wrapped around the dish is not, the same, it is close to maturity in the dishes, the starch Xu Xu dripping into the broth, dripping while shaking the pot, or with a spoon to promote the dishes, the raw materials, so that it and the juice fused together thickening method. Often used in steak, roasted, braised and other dishes thickening.

4, pouring sticky thickening method: this method of starch juice into the pot can be a way to cook, can also be slowly pouring into the dishes, thickening the way with the first three methods are very different, it is in the raw materials and then thickening, or will be poured on the plate has been ripe on top of the raw materials, this method applies to the need for uniform thickening can not be tossed dishes. Such as part of the fried slip vegetables, soft slip vegetables and colorful vegetables to see.