Several reasons why hot soup is getting rarer and rarer:

1, when cooking the soup, I didn't grasp the heat and other reasons, and the cooked soup leaked.

2. Add starch to Hu spicy soup, preferably potato starch, which plays an important role in gelatinization. The water temperature is low, the volume of starch particles decreases, and Hu spicy soup is thin. When the temperature rises, it becomes an irreversible water absorption stage. With the increase of temperature, water enters the gap between starch crystallites, irreversibly absorbs a lot of water, and the birefringence gradually blurs or even disappears, which is also called crystallization "dissolution", and starch particles expand to their original volume. Generally, this problem occurs in starch metropolis.

3, powder can not be cooked in the pot for a long time! Basically, as soon as the powder is mixed in, it will be out of the pot.

Why is hot soup getting thinner and thinner?

4. Turn off the fire and stir too many times after the hot soup is cooked! Stir less, avoid stirring less! In addition, when cooking hot soup, you must master the desired consistency.

5. After Hu spicy soup is made, there should be fire heating under the soup pot, and an open flame is the best. Don't be hot and cold.