The wrong starch was used. Second, the method is wrong. Tofu starch is definitely not wrapped. When cooking braised tofu, you need to use starch when cooking, and it is water starch, that is, starch can be added with appropriate amount of water. The purpose of thickening is that the dishes are bright and juicy and have a good taste. When cooking juice, you can hook the starch and hang it. You need to stir it with a spoon so that it won't stick to the pan.