Before starting thickening, Qin Huai must first confirm whether the thickening is what he saw and what he imagined.

From an academic perspective, thickening is the use of starch to absorb water, adherence and smooth and clean when gelatinized when the dish is about to be made. When the dish is about to be made, the starch water is poured into the pot to make the soup thicker and increase the adsorption of the ingredients on the soup, so that the dishes are more attractive and tasteful.

In addition, there are many thickened starch, and the more common ones include mung bean starch, wheat starch, potato starch, sweet potato starch, and corn starch. Different starch has different characteristics and is suitable for different dishes.

Of course, corn starch and potato starch are the most commonly used, and basically most dishes use potato starch to thicken.

Crab mayonnaise is obviously not the vast majority.

It needs to be thickened with mung bean starch.

Mung bean starch has good transparency and is better than other starches in all aspects, but its water absorption is poor.

If the chef is not good at it, it is easy to cause the dishes that have been fed with the sauce, which has high requirements for the chef.

Of course, Cao Guixiang did not specifically remind Qin Huai to use which starch to thicken it, but the prescription given by Tan Wei'an was very clear that crab roe mayonnaise should be thickened with mung bean starch. Now Tan Wei'an's great-grandfather is probably the maker of the double crab bag. Since he left this prescription, he must have his intention.

Qin Huai has a rich theoretical knowledge of thickening, which Huang Shengli mentioned before when he taught him a theoretical class. Considering that Qin Huai is a pure white chef, he basically does not use thickening when making snacks, Huang Shengli did not explain in depth, but just gave it a lecture.

After all, before meeting Cao Guixiang, Qin Huai did not expect that thickening could be so difficult, and how thickening level is so important to the dishes.

Thickening is essentially a very common cooking technique. Just like Go, it is easy to understand the rules, but if you want to go deeper, you will be more profound.

Let’s just say that, everyone knows how Zhao Rong’s cooking skills are. The level of a normal family is beaten by the 10 yuan fried fried next to the Qin family’s breakfast shop.

Zhao Rong can thicken it.

But if you ask Zhao Rong if she can turn over the spoon, Zhao Rong will confirm with you what it means to turn over the spoon. Should you turn over the pot like in the TV series? Or use a shovel to stir it randomly on the dish a few times.

After asking, Zhao Rong may tell you with certainty that she can turn over the spoon. Isn’t it just waving the spatula? It’s simple, she can ensure that the dishes don’t fly out.

At this time, the person who asks the question will also react, and Zhao Rong will not turn over the spoon.

From this we can see that Qin Huai has always thought that it is not difficult to thicken and easy to get started, which is not unreasonable because it looks very simple.

Pour the starch water into the pot and stir, just have hands.

But how to check it well will be difficult.

Qin Huai first asked Zang Liang if he understood it correctly, and then gestured for a moment. Zang Liang felt that Qin Huai's actions were fine. He was sure that Qin Huai had really seen the Master Cao in his mouth thickening, and that he should have learned quite similarly, so he pointed out some points to Qin Huai that he should pay attention to when thickening.

What does the crab mayonnaise look like when it is first starch water? What is the difference between thin thickening and ordinary thickening? When is the second starch water? It is explained clearly and clearly.

Zang Liang's expression is quite good. He will definitely be a good master in the future.

Qin Huai nodded and said he understood.

"It's not difficult to thicken yourself. Even if no one teaches you, ordinary people can successfully thicken them by practicing them at home several times, but that's just a success."

"Different dishes have different requirements. The requirements for stir-frying, stewing, and thickening are different. Speaking of which, thickening means pouring starch water into the pot, but what kind of starch water, how to pour it, and what actions to use to pour it wherever you go."

"To put it bluntly, this thing can make perfect. If you find the feeling, you will know how to thicken it. You all say that the crab mayonnaise I thickened is wrong. Maybe I haven't found the feeling yet. If I ask me to practice it a few more times, I should be able to find the feeling."

"Oh, what does this feel like? You have to find the feeling no matter how you thicken it. How can you find so many feelings?

How come you all know what it feels like? Why don’t I know what it feels like?” Zang Liang said, and he talked from the expression school with rich theoretical knowledge to the sensory school, but he was still completely unaware of it.

It feels like the style leader Qin Huai is still comforting: "It's normal for you to not find it when you make it for the first time today. You can find the feeling by making crab mayonnaise for a few more days like Zheng Siyuan. Zheng Siyuan actually knows how to make double crab bags. Next time he has the chance to make double crab bags for you. It may not be successful, but eating them should help you find the feeling."

Qin Huai was comforting her, and Zheng Siyuan had already started making crab roe mayonnaise.

The exact same steps show their proficiency.

Soon, it's time to thicken.

Zang Liang helped Qinhuai to prepare the starch water and handed it to Qinhuai. He stood at a distance from the cooking table but could see the crab mayonnaise in the pot, and taught and explained while watching.

"Look, the crab mayonnaise in the pot has started to boil slightly. It's not the time. It's about ten seconds later. That's the best time to thicken the juice. Don't be nervous when you thicken the first time. Don't pour the starch water down just for the sake of the picture. You must pour the starch water into it, and you must find the feeling of it."

As soon as Zang Liang finished speaking, Qin Huai moved.

In fact, Qin Huai doesn’t know when the best time is, but Zang Liang also said that it feels like the time to thicken depends on the chef’s feeling. You think it is the best time at this time.

Just as Zangliang was talking about the last few words, Qin Huai could no longer hear Zangliang's voice in his ears.

He stared at the pot, looking at the shiny crab mayonnaise that was gradually boiling due to the high temperature, and when a small bubble bulged and slapped, it felt like it.

I feel that I tell Qin Huai that it’s now, quickly, pour your starch water.

Whenever Cao Guixiang needs to thicken her food, Qin Huai sees the action of pouring starch water.

Qin Huai knew what Zang Liang meant.

Fast, exaggerated and elegant.

Every time Cao Guixiang thickens her, her movements are very large and she looks exaggerated, but her overall condition is very careless, just like an old lady picks up a bowl of starch water, wraps her hand around the starch water and pours it down the bowl and pours it into the pot. In the blink of an eye, she has drawn a beautiful sauce to the dishes in the pot.

It is indeed a blink of an eye.

Qin Huai followed Cao Guixiang's appearance and walked around the pot with starch water. The starch water poured down and poured on the crab mayonnaise.

It was almost a moment.

From feeling, taking action, to pouring starch water, Qin Huai originally thought he would hesitate, struggle, test, make mistakes, and then turn the car over.

There was nothing in the end, and the moment he felt the rest was done. He didn't even have time to recall whether his actions were exaggerated or not, and whether he had imitated them properly. Anyway, he thought it was good, and that was the feeling.

Seeing the starch water pouring into the pot, Qin Huai always felt something was almost done. He turned his head in confusion and looked at Zang Liang, who was already stunned and his mouth was silently making noises.

"Does it feel like I'm?"

Qin Huai's voice awakened Zang Liang, who was in a confused state.

"Damn!"

"Stir, stir after the frying! "Zang Liang's scream almost cut through the kitchen, "Damn, why haven't you stirred yet?"

"Take a spatula, stir, stir!"

Qin Huai quickly took a spatula and stirred it randomly, and was embarrassed. He had no experience in thickening the first time, but only remembered the first time.

Step Forgot Step 2 is fully displayed.

Although the mixing is a step slower, the problem is not big. It is just a small overturn and can be eaten. This crab mayonnaise is left to Ouyang, so that he can love mixing noodles and bibimbap.

Qin Huai thought he had a good demonstration.

Although there was a little bit of a mistake, it was not a big problem. The most important thing was that Qin Huai could see from Zang Liang, Tan Wei'an and Zheng Siyuan's expressions that his actions just now should be exaggerated enough.

Qinhuai Pass fire, crab mayonnaise is out of the pot.

Zheng Siyuan didn't even rush to continue dealing with this pot of crab mayonnaise, but looked at Qin Huai with an incredible look, his tone was full. I know this might be more reasonable for you, but this is too unreasonable.

"Did you find the feeling of thickening?

Qin Huai nodded with certainty: "I must have found a little feeling. How did I thicken it just now?

Is that move like what I told you, it should be exaggerated, but it is not really exaggerated."

As he said that, Qin Huai repeated the action of pouring starch water: "Anyway, it's probably like this, it's in this state. I can't explain clearly what else there is. If it really doesn't work, I'll ask Master Cao tomorrow."

Zheng Siyuan was still staring at Qin Huai: "How did you find that feeling?"

"What does it feel?" Qin Huai didn't quite understand what Zheng Siyuan meant.

"When you thickened it just now," Zheng Siyuan paused, as if looking for an adjective, "very decisive,

Very calm, too."

"You were clearly listening to Zang Liang's words the previous second, but you ignored him the next second."

"I can see that your hands move first than your brain. Although it was the first time you thicken up, you didn't know how to move well and you seemed unfamiliar. If you insist on telling the problem, you must have a problem, but your timing was very good, and your movements were very beautiful."

"Your sauce is really poured down."

Zheng Siyuan pursed his lips, as if thinking about the adjective again: "Like the waterfall pouring down from a waterfall."

"No, it's not a waterfall, but it's very smooth and has a very touching feel."

"How did you know that you would thicken up at that moment? Zang Liang didn't even remind you."

"I think the timing he thinks may be one or two seconds later than the time you choose."

Qin Huai didn't know how to answer for a while. When he made up lies, he could make it beautifully and he could just speak. But when he told the truth, he needed to test his expression ability. For Qin Huai, the truth was harder than lies.

"It's just—I feel it."

"Do you understand that feeling?"

"When I looked at the crab mayonnaise in the pot, I felt that it was going to thicken in that second."

"I don't have any consciousness on how to thicken it. Maybe I subconsciously imitate Master Cao. After all, I have really seen Master Cao thicken many times, and she basically has to thicken it as long as she cooks big dishes."

"Isn't it normal for the starch water you just said to pour down like a waterfall? Master Cao always thickens this way. I think you are not. I think you are the way you thicken it differently. I think I just drizzled a little bit. Master Cao is much more beautiful than me."

Zheng Siyuan:

Zang Liang:

Tan Wei'an:

"Or what, I'll try again?" Qin Huai asked tentatively.

Zheng Siyuan thought for a while, nodded, and continued to deal with the unfinished crab mayonnaise.
To be continued...