In the catering industry, it is also called "tune-up" and "greasy". The method is that when the dishes are about to mature, the juice of the dishes is hooked into a thick shape with wet starch and hung on the surface of the dishes to make the dishes tasty.

Species of cockroaches

According to the concentration, it can be divided into two types: thick and thin.

Dense

Also known as hug. This kind of glutinous rice is required to be thick, and it is better to wrap the raw materials. After eating the food, there is basically no cockroach left in the dish. Such as stir-fried vegetables and fried vegetables.

Thin and thick

Also known as Tang Xiang and Liu Xiang. This is characterized by a low concentration, some of which are hung on dishes, and some of which are in a thick soup state, making its color bright. Generally, it is mostly used for grilled vegetables, soup dishes or steamed mud dishes.

The function and significance of thickening

The most commonly used starch is mung bean starch and potato starch. It is rich in amylopectin, which swells when mixed with hot water to form a paste.