1, the time of thickening needs to be grasped well. Generally, when cooking dishes, it is done when it is nine-ripe. If it is done too early, the marinade will ferment. If it is done too late, the food will be heated for too long, and the crispy taste will be lost. When cooking, it is necessary to pay attention to the use of too much oil. Whether the soup is too little or too much, it will make the juice too thick or too thin, which will affect the quality of the dish. When using the thicken, you must first adjust the color and taste of the dish, and then pour the wet starch thicken, which can keep the color, shape and taste of the dish better.

2. In some cooking processes, there will be the requirement of bright oil, that is, when the sauce is hooked, it will be drenched with different flavors, so that it can be attached to the sauce or blended into the sauce, which can play a role in brightening, coloring and refreshing. The two must be combined well, and the oil must be drenched after the sauce is cooked, so as to make the color look better. Come on. There are also different ways to refuel. Generally, stir-fried vegetables are cooked with Ming oil while stirring the spoon, while dry-cooked vegetables are usually poured with oil after being filled out. After being poured on the dishes, stirring and overturning must not be fast, otherwise there will be separation when there is oil.

3. The hygroscopicity of starch is very good, which can absorb the odor. Therefore, we should pay attention to its correct storage method to avoid the occurrence of odor, and also take measures to prevent mildew and moisture. Generally, it is stored at the temperature of 15 degrees, and the humidity should be lower than 70%, so as to avoid the deterioration of starch.

4. The concentration of thickening should also be well mastered, which is determined according to the flavor, quality requirements and cooking methods of the dishes. The thick soup is very thick, and all seasonings, auxiliary materials and soup can be wrapped. After eating, the bottom of the dish does not flow juice, so it can be used for frying. For example, the thick soup can make the soup of the dishes become thin and paste, which can make the taste even better. It is especially suitable for stir-frying vegetables, thin and thick soup, and will not stick to raw materials. It is very suitable for some dishes with light taste.