Cornstarch is a common term used in Hong Kong-style recipes, and it is mostly used for cooking. In Hong Kong, cornstarch is used as cornstarch, while in Taiwan, cornstarch is commonly used as tai pai ching (太白粉). In Chinese cooking, apart from giving food a smooth texture, it is also commonly used as a marinade to soften meat. Vermicelli (i.e. rice flour), also known as soybean flour, is made from broad beans or diamond horns. Raw flour has a wide range of uses, can be used as a seasoning for stir-fried vegetables, can also do cold noodles, can also be used to spread pancakes. It is mainly used to thicken and thicken meat when processing raw materials. In Chinese food is the starch, stir-fried vegetables for thickening, sizing, etc., there are a variety of, such as sweet potato starch, Sichuan cuisine in the use of water bean flour, as well as corn starch, etc. Powder is starch, there can be a variety of, generally refers to the corn starch thickening of academic concepts: with the help of starch in the case of heat pasteurization, has the characteristics of water absorption, adhesion, and smooth and clean. In the dishes near maturity, will be adjusted powder juice dripping into the pot, so that the brine thick thick, increase the adhesion of the brine on the raw materials, so as to increase the powder and concentration of the dish soup, improve the color and flavor of the dishes.　　Thickening starch, also known as powder, is a polysaccharide polymer condensed from multiple glucose molecules. Cooking starch, mainly mung bean starch, potato starch, wheat starch, diamond, lotus root starch and so on. Starch is insoluble in water, in and water heated to 60C, then paste into a colloidal solution. Thickening is to take advantage of this property of starch.　　Mung bean starch is the best starch and is generally seldom used. It is made from mung bean water up grinding, precipitation and become, it is characterized by viscous enough, small water absorption, color white and glossy.　　Potato starch is the starch commonly used in the family at present, which is made by potato grinding, kneading and precipitation, and is characterized by sufficient viscosity, fine texture, white color, and better luster than mung bean starch, but poor water absorption.　　Wheat starch is wheat bran after washing gluten precipitation or made of flour, characterized by white color, but poor luster, quality is not as good as potato starch, thickening easy to precipitate.　　Sweet potato starch is characterized by strong water-absorbing capacity, but poor viscosity, no luster, dark red with black color, from fresh potato grinding, kneading and washing, precipitation.　　There is also a corn starch