Soup is an indispensable food in many family lives, whether it is tomato and egg soup or seaweed soup. Its nutrition is very rich. Starch is usually needed to thicken the soup, which will taste better.

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It is good to put some corn starch or potato starch in the soup. Corn starch is delicate in texture, so when cooking soup, the soup will be more rich and natural in taste, while potato starch is sticky and delicate, which can ensure the original flavor of ingredients to the greatest extent when used as a thickener.

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In addition, we should pay attention to the thickening time, mostly when the soup is about to be cooked. The structure will scorch the thickened juice, and it will easily lose its tender and smooth taste if it is heated too late for too long.