It is a common saying that starch thickens. What is the reason for it? It's actually very simple, because you add too little starch. Once too little starch is added, it will thicken and drain the soup. In fact, adding more starch at home will not.

Let's see how to thicken:

Let's see:

The basic types of thickening the first kind of starch juice

Starch juice is simply a mixture of starch and water, also called wet starch or water starch, which is often used in ordinary cooking.

Second fruit juice mixing

Juice mixing is to add condiments on the basis of starch juice, which is often used in dishes such as stir-frying or stir-frying

The third kind of pouring juice

The third kind of thickening is pouring juice, usually thin thickening juice, also called thin thickening or glazed thickening, which is mostly used for stews, stir-fried dishes, grilled vegetables or soup dishes.

Concentration of concentrated juice and applicable dishes

1: Mignon

Thick sauce, also known as steamed sauce, is generally used for dishes cooked in a stir-fried way. The purpose is to spread the sauce all over the raw materials. Suitable for barbecue or stir-frying, such as fish-flavored shredded pork, fried kidney flower, etc. After eating, there is basically no marinade at the bottom of the dish.

2: Paste.

This sauce can make vegetable soup into a thin paste, which is generally used for cooking, stewing, stewing or making soup, such as sweet and sour pork ribs. Its function is to turn the soup of dishes into paste, so as to achieve the effect of fusion of soup and vegetables and smooth taste.

3. Finals

Powder juice is relatively thin, generally used for large or whole dishes, and its function is to increase the taste and luster of dishes. Generally, after the dish is served, the marinade in the pot is heated and thickened, and then poured on the dish, some of which are stained with colored glass, and some juice can be left on the plate after eating.