1, the amount of starch used for thickening is too small. When making water starch, the amount of starch directly determines the thickening concentration. If the amount of starch is less, the cooked thickening will turn back after a while.

2, the cooking time is too long. When the thicken is cooked and sticky, you can turn off the fire and take it out for eating. If you continue to heat it, it will lead to excessive heat and thicken the water.

3, just hook the simmered soup, the temperature is too high, and when it is closed, water droplets condensed by steam will flow into the soup to mix, so that the soup will drain.