Thickening cooking is a great invention of the Chinese people. Thickening can make dishes glossy and shiny, which makes people have appetite at first sight, especially in restaurants and banquets. Moreover, the sauce inside is full of seasoning taste of the dishes and will be more rich. However, the raw material for thickening is pure starch, which expands rapidly when heated with water and has a relatively high blood sugar reaction. Many friends will begin to struggle and dare not drink soup. In fact, there is no need to worry so much. Unless the starch in the thickening is very thick, it is recommended to avoid eating it, reduce it, or rinse it with white water before eating it. Generally Read More …