Thickening is to use starch to gelatinize when exposed to heat, which has the characteristics of water absorption, adhesion and smoothness. When the dishes are nearly mature, pour the prepared powder sauce into the pot to thicken the marinade, increase the adhesion of the marinade to the raw materials, and improve the color and taste of the dishes.

Thickening is mostly used in cooking techniques such as sautéing, smoothing, and stir-frying. The biggest similarity between these cooking methods is that they are cooked over high heat. Dishes cooked with this method basically do not contain soup.

However, due to the addition of certain seasonings and the water produced by the raw materials during cooking, the soup in the dish increases. Through thickening, the juice is thickened and attached to the surface of the raw materials, thereby making the dishes glossy, smooth, tender and tender. Delicious flavor.

Extended information:

Thickening can keep dishes crispy and tender. This effect is most obvious in laocai. For example, laocai is characterized by being crispy on the outside and soft and tender on the inside. If the sauce is not thickened, it will directly penetrate into the surface of the raw materials and soften the already crispy ingredients;

It destroys the effect of crispy on the outside and soft and tender on the inside. After the sauce is thickened, because the starch gelatinizes and becomes thick, the sauce wrapped on the surface of the raw materials is not easy to penetrate, maintaining the flavor characteristics of the dish.

Only after thickening, due to the gelatinization of starch, the concentration of the soup is increased, making the soup and vegetables blend together, which not only increases the taste of the dishes, but also produces a soft and tender special flavor. And because the soup becomes thicker after thickening, the main ingredients float and stand out, changing the phenomenon of soup but no vegetables.