Four cannot replace water starch. Starch is generally used to thicken gravy. Thickening can make dishes more tender, but flour does not have this effect. Therefore, in daily life, if there is no water starch, flour cannot be used instead.

Water starch is dry starch plus water, and together it is called water starch. When frying things, dry starch is usually used, or egg liquid and dry starch are used. Water starch is a unique starch when cooking. This starch mainly includes mung bean starch, potato starch, wheat starch, water chestnut, lotus root starch, etc.

Starch is insoluble in water, but when the water is heated to 60 degrees, it will gelatinize into a liquid. Thickening takes advantage of this property of starch.

There is no certain ratio when preparing water starch. During preparation, more starch is used, less water is added, and the concentration of gravy is high, which is called thick gravy.

If it is a thin gravy, less starch is used and more water is added. In this way, the concentration of the gravy is smaller and it is naturally more delicious.

When thickening the sauce, you need to quickly pour the good sauce into the pot, and quickly stir the dishes to coat them with the sauce. This method covers a wide area, and the thickened starch juice can be cooked quickly. In addition, you can also slowly pour the thickening starch into the dishes. This method is also good.