1, one is starch juice with seasoning, commonly known as "juice mixing", which is mostly used for dishes cooked by methods such as rapid frying and explosion. Such as:

1) Ingredients: starch, water, sugar, vinegar, soy sauce, cooking wine.

2) Practice: Blend together to make a thick juice.

2. One is simple starch juice, also called "wet starch", which is mostly used for general cooking. Pouring juice is also a kind of thickening, also known as thin thickening and glazed thickening, which is mostly used for stewing, burning, grilling and soup dishes.

Such as:

1) Materials: starch, water.

2) Practice: Blend together, and adjust the proportion by yourself.

Thickening refers to the operation method of pouring the evenly mixed starch juice on the dish or soup when the dish is close to maturity or about to be cooked, and gelatinizing at high temperature to make the soup of the dish thick and evenly adhere to the dish.

Method of thickening eggplant with rice soup

I. Materials used

Ingredients: eggplant 500g

Seasoning: salt, starch, blending oil and garlic sprout.

Second, the practice

1, washed eggplant, and then torn by hand.

2. Prepare a bowl of rice soup, starch water and garlic.

3. Put the right amount of oil into the hot pot and add eggplant.

4. Stir-fry eggplant until soft and add rice soup.

5. Add the right amount of salt.

6. Add garlic

7. After adding rice soup, cook for three minutes, so add water starch to thicken it.

8. When adding water starch water, it is necessary to thicken it quickly with fire, and then it can be cooked.