For example, when we cook Mapo tofu for three delicacies, it will basically thicken, that is, tapioca starch will be dissolved in water, and after adding a proper amount of water and stirring evenly, it will be poured into the dish when the dish is almost cooked, which will make Cai's juice quickly solidify and become that kind of jelly, which will make it easier to stick seasoning on the surface of the dish and make it more delicious. Because everyone who makes tofu knows that tofu is a particularly unpalatable food, if it is just plain soup.
In addition, in the impression of most people, it will also be used when making soup. It's all white soup, there's no need to worry. However, for example, cooking soup with a little cabbage leaves and a little broken tofu is a necessary procedure, because moderate wages can improve the taste of nourishing soup, because if the soup is particularly light, it will give people a particularly light feeling, affect the taste, and then it will thicken moderately.
Pay attention to whether to put it in the last order when tracing lines. When every ingredient has been prepared in advance, the dish will be cooked, and then put it when it is ready. Because after you put the flour, if you add salt and soy sauce, it will cause thickening effect, and it will be useless to lose it, which will make cassava starch invalid. It will be very troublesome for you to thicken again, so you must pay attention to the fact that the destiny takes a hand doesn't have to be put at the end, but when the dish has just entered the pot.