Thickening refers to the cooking process, will be adjusted to the powdered juice dripping into the pot, so that the marinade thick thick, increase the adhesion of the marinade on the raw materials, so as to make the dish soup powder and concentration increase, improve the color and flavor of the dishes. The specific method is to cook the raw materials and seasonings together until half-cooked or fully cooked, and then add the starch into the pot, stirring while pouring, until the starch is pasty. This will thicken the marinade and also allow the ingredients to adhere more to the dish. After thickening, you can add some bright oil or sesame oil to brighten the dish.

The purpose of thickening is to make the soup of the dish thicker and to make the seasoning more attached to the ingredients, so that the taste of the dish is more intense. In stir-frying, if you need to make the ingredients sticky, you can add soy sauce, bean paste and other salty seasonings in moderation, but also add a little water or starch. When thickening, pay attention to the fire, avoid the soup is too thick or too thin, so as not to affect the taste and beauty of the dishes.

In short, thickening is a commonly used technique in the cooking process, which can make the ingredients more attached to the dishes, and increase the taste and aesthetics of the dishes. Mastering the art of thickening can make cooking easier and more efficient.