When it is thin, starch and water are generally 1: 10. Pour it in when it is thin and cooked, and the transparent juice sticks to the dish, which looks better. For a single sauce, the ratio of starch to water is generally 1: 5, which is generally suitable for roasting, grilling, stewing and stewing. ?

Mixed sauce is made by mixing starch with water and various sauces. The ratio of starch, water and various juices in mixed sauce is generally 1: 20, and the ratio can be adjusted according to the water content of dishes. This thicken juice is suitable for fried, fried and slippery dishes.

Matters needing attention in thickening

1, adjust the sauce. When adjusting the sauce, you must first determine how many raw materials are in the dish to master the consistency of the sauce.

2. There is also the water content of the raw materials of the dishes, so as to judge the range of the thick consistency of the sauce. The more water the raw materials of dishes contain, the stronger the concentration should be, otherwise the quality of dishes will be reduced. ?

3, you should first season and thicken, this step is irreversible. ?

4. Thickening time should be appropriate, neither too early nor too late. ?

The above content can refer to Baidu Encyclopedia-Thickening.