The reasons why corn starch cannot be thickened are as follows:

1. The proportion of the amount:

The proportion of corn starch to water is wrong, how to improve it Just put a little more starch and a little less water. To thicken corn starch, the general ratio of water to flour is 4:1, that is, 4 parts of water and 1 to 2 tablespoons of starch are enough.

2. Problems with thickening:

The gorgon powder is not fully stirred evenly, or it is not rolled out sufficiently after stirring, resulting in the thickening being unable to stick.

There is another little trick when thickening the soup. This is that the starch juice must be poured evenly into the pot when it is put into the pot. Pour the starch juice evenly into the dish. Do not move the pot first. If the starch goes in all at once, Start cooking right away so the starch is easier to catch.

3. Problems with starch selection:

Corn starch can be said to be a universal starch and can be used for various things. However, corn starch also has a disadvantage, that is, it has low viscosity and is not particularly sticky. Bright, especially easy to clean. "楥" means that after cooking, the starch will no longer hold.

So cornstarch is more suitable for making batter. For example, when you want to fry something, you need to coat it with a layer of batter. In addition to batter, you can also use cornstarch to starch the meat slices, which is very suitable.

Extended information:

Thickening can achieve better results by choosing the correct type of starch.

1. Mung bean starch

Mung bean starch has a characteristic that it is extremely sticky, but it feels rough and the color is neither gray nor white. When making some sticky dishes, such as stir-fried liver, sweet and sour pork loin or burnt meatballs that require a thick sweet and sour sauce, the effect of using mung bean starch is better.

2. Sweet potato starch

Sweet potato starch is suitable for many fragile ingredients that have a bad taste and require strong ingredients, such as fish. Sweet potato starch has strong water absorption and can absorb fish. The water inside is absorbed. If there is less water, the fish meat will be more elastic. There is also a layer of very sticky glue hanging on the outside. After oiling, the fish fillet will be chewy and smooth.

3. Cornstarch

The application of cornstarch in cooking is very extensive. The cornstarch is particularly delicate, sticky and has a particularly strong pulling force. It thickens much better than cornstarch, is much brighter, and is more stable. When making hot and sour soup or braised black eggs, use cornstarch to make them look beautiful. Cornstarch can be said to be the best choice for thickening.