What are the precautions and skills for thickening?

When cooking, if the thickening method is not properly mastered, it will have a great impact on the quality of dishes, thus affecting people's appetite. First, don't stir uneven starch. Before thickening, the starch must be stirred evenly, otherwise there will be small bumps when thickening, which will affect the quality of dishes. Second, the juice used for thickening should not be too thin or too thick. When preparing water starch, you should use a proper amount of water and put too much water. The starch juice is too thin and the juice is easy to be turbid. On the contrary, if you put too little water and the starch juice is too thick, it will make the juice too sticky and thick. Third, don't have too much or too little soup. Before thickening, put the soup in the pot properly, neither too much nor too little. Too much soup will cover up the main ingredients, while too little soup will not cover up the main ingredients, which will affect the quality of thickened dishes. Fourth, don't thicken before seasoning. All thickened dishes should be seasoned with salt, sugar, vinegar, etc. , and then thickened. If it is thickened first and then seasoned, not only will the taste not penetrate into the main ingredients, but also the thickened juice will not be bright. Fifth, you can't thicken soup with cold water. Before thickening, you should master the heat, and be sure to thicken the soup in the pot when it is boiling. If the soup is not boiled, it will thicken, which will make the thickened juice black. Sixth, the amount of oil should not be too large. If there is too much cooking oil, the sauce will not stick to the main ingredients when it thickens, and the juice will precipitate, which will make the fried dishes taste bad. Seven, don't push and stir repeatedly after thickening. If it is stirred with a spoon or shovel after thickening, it will make the thickened juice turbid and affect the quality of dishes.