Potts powder is the starch used by Gutz in cooking, also known as dough powder, which is a polysaccharide polymer concentrated by multiple glucose molecules. Cooking starch mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch, lotus root starch, corn starch and so on. Starch is insoluble in water, and when heated to 60℃ with water, it is gelatinized into colloidal solution.

Extended data:

Goutz's specific functions are:

1, increase the viscosity of the soup. When the dishes are heated, the juice in the raw materials will flow out and merge with the added soup and liquid seasoning to form marinade.

2. When the sauce is hooked into the dish, the sauce will tightly wrap the raw materials, thus preventing the water inside the raw materials from overflowing, which not only keeps the flavor characteristics of the dish fresh, fragrant, smooth and tender, but also makes the dish full and not easy to break.

3. After hooking, due to the gelatinization of starch, there is a transparent colloidal luster, which can more vividly reflect the colors of dishes and seasonings, making the colors of dishes more vivid and beautiful.

4. The hook can thicken the soup, slow down the heat dissipation inside the raw materials, make the dishes have thermal insulation, prolong the cooling time of the dishes, and make it convenient for diners to eat hot dishes.