Generally, it is thickened with cold water, and hot water will directly ripen starch, so it is difficult to stir it completely and lose the ideal effect. When thickening, we should also master the thickening time. Generally, it is only added when the dish is cooked to nine degrees, which will affect the taste of the dish too early or too late.

What water is better for thickening?

In daily life, many people will add some seasonings to the ingredients when cooking. For example, when making food, it can make the taste of food more delicate. But when thickening, you should master the correct method, otherwise it will affect the taste.

In general, it is best to use cold water when thickening. If hot water is used, the starch will be cooked directly and it is difficult to stir it completely. When thickening, raw flour, that is, cassava starch, is mostly used, but it is also possible to use corn starch and sweet potato starch as food.

When thickening, it is necessary to master the thickening time. Usually, it's enough to add the food when it's cooked to 90%. Thickening the marinade too early will easily scorch the marinade, and thickening it too late will easily cause the dishes to be heated for too long and lose their fresh and tender taste.