1, thickening mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch, lotus root starch and so on.

2. Thickening is to make full use of the characteristics of starch such as water absorption, cohesiveness, smoothness and cleanliness under the condition of gelatinization by heating. Especially when the dishes are close to maturity, pouring the prepared thickening water into the pot will make the dishes sticky and increase the adhesion of the soup to the food, thus increasing the concentration of the soup in the dishes and improving the color and taste of the dishes, so it seems that thickening is still very important. The finer the starch, the stronger the viscosity and stability after thickening, and the food made is beautiful in color and delicious.