1. The starch used for cooking is potato starch. Potato starch is made by grinding potatoes, washing them, and precipitating them. Its characteristics are: sufficient viscosity, fine texture, white color, and gloss better than mung bean starch, but poor water absorption. Starch is insoluble in water. When it is heated to about 60°C with water (different starch types have different gelatinization temperatures), it will gelatinize into colloids. Thickening takes advantage of this property of starch.

2. Starch is also called gorgon powder. It mainly has the functions of sizing, thickening and pasting. It can be used to make cold skin and bake desserts. There are many varieties of starch, such as corn starch, mung bean starch, Sweet potato starch and wheat starch, etc. Starch is a polymerized form of glucose molecules. It is the most common storage form of carbohydrates in cells. It is also one of the most basic ways for the human body to obtain glucose. Starch is also a nutrient stored by plants. The content of starch is relatively high in all types of plants. .