Corn starch is used for thickening. The biggest feature of corn starch is its strong hygroscopicity, and it is also the most widely used starch in cooking. Mainly used for thickening, curing meat and hanging paste. When cooking and cooking soup, corn starch is often used to thicken the soup to make it thicker, thus improving the taste; When frying food, wrap a layer of corn starch on the surface of the food, and the taste will be crisp; When curing pork, beef and other raw meat, adding some corn starch to stir-fry the meat tastes more tender and smooth.