Water starch is dry starch. When added with water, it is called water starch. Fried things are usually dry starch, or dry starch with egg liquid. Starch used for thickening, also called dough powder, is a polysaccharide polymer condensed from multiple glucose molecules.

Starch used for cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch and lotus root starch. Starch is insoluble in water, and when it is heated to 60C with water, it will be gelatinized into a colloidal solution. Thickening is to use this property of starch.

Extended data

Water starch blending mode

First, add water starch to the bowl.

2. The ratio of starch to water is 1 5.

3. Stir with chopsticks or other tools.

Fourth, the amount of water is added according to the situation of the dish. Add less water to soup dishes and more water to dry fried dishes.

Five, complete, you can add to the dishes.

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