according to the consistency of the sauce, the sauce can be divided into fried, fried, roasted, stir-fried, braised, grilled and stewed.

(1) stir-fry: some stir-fry should be thickened, such as stir-fry, stir-fry, stir-fry and so on. Stir-fried thicken is the lightest kind of thicken in the range of thicken. The raw materials are not wrapped in juice, but the juice of the dish and the raw materials can be blended together. After eating, no filtrate is left in the plate for frying.

(2) Stuffing: The sauce is thick and can wrap the raw materials. After eating, there is no juice left at the bottom of the dish, and all the raw materials are glued to the sauce.

(3) Burning: The concentration is thick and the amount is a little more. Besides wrapping the raw materials, there is still a small amount of dripping juice at the bottom of the plate after the meal.

(4) The concentration is thicker, and the amount is slightly more than that of burning. In addition to wrapping the raw materials, there is dripping juice on the edge of the dish. You can see the remaining juice at the bottom of the plate after dinner.

(5) stew: the state of the dish is that some juice is sticky to the raw materials, while others are dripping. The finished product has bright luster.

(6) Grilled sauce: The juice is more than braised sauce, except that some of it is stuck on the raw materials, the other part is in the state of colored glass, and some juice remains at the bottom of the plate after meals.

(7) Stewed thicken: it is the most used thicken and the thinnest thicken juice, which can only make the soup slightly thicker.

there are two kinds of juice thickening: mixed juice thickening and powder juice thickening. Mixing juice is a technique of mixing juice in advance. That is, before the raw materials are put into the pot, starch, soup stock (water) and various condiments are mixed together to form a sauce, and when the raw materials are mature or will be cooked, they are poured in. This kind of "juice sauce" is mostly used for fast-cooked dishes such as frying, frying and frying. Instead of mixing the juice in advance, the powder sauce is made by adding wet starch mixed with water after the raw materials are put into the pot, which is mostly used for stewing, grilling and other dishes for a long time.

some dishes don't need thickening, for example, most clear soup dishes have reached the state of clear soup and fresh taste, so it doesn't need thickening. Some braised red stewed dishes are heated by low fire for a long time, and the soup is thick. The condiments are basically naturally blended on the surface of the raw materials, so there is no need to thicken them, such as braised pork feet and braised white eel. In addition, such as scrambled eggs, fried bacon, pot-stewed, fried garlic sprouts, fried leeks, fried mustard tuber, etc., there is no need to thicken.