1. Sweet and sour pork ribs

Sweet and sour pork ribs are a favorite food, and the soul of sweet and sour pork ribs lies in the thickening. After we usually fry the ribs, we can add water, salt, sugar, monosodium glutamate and soy sauce to start cooking. When it is almost cooked, there is still a lot of soup. At this time, we can add a little cold water with glutinous rice flour, turn it on first, and then pour it into the pot for a few times to stir fry. After that, we will find that the original clear soup begins to thicken.

2. All kinds of soups

In fact, we will eat all kinds of soups in restaurants, such as whitebait soup, West Lake beef soup, chicken soup, etc. These soups will actually taste thicker than our ordinary soups, mainly because of the addition of thickening powder.

3. Fried fish fillets

Actually, when we fry fish fillets, if we want to make them look better in color, we will add some starch to them. Of course, the water for preparing the starch must be cold water. The dishes that have been thickened will look higher than those without thickening pot, and the whole dish will look richer

Corn starch can be used for thickening.