1. Starch is mainly used for thickening, sizing, and battering. It can lock the moisture in the ingredients, making the ingredients more tender and taste better.

2. Water starch is a mixture of corn flour and water. It uses starch to be insoluble in water. When it is heated to 60C with water, it will gelatinize into a colloidal solution. Thickening is made using this property of starch. Mainly used for techniques such as popping, frying, and stir-frying. After thickening, the soup of the dish becomes thicker. Generally speaking, water starch is dry starch plus water, and when combined together, it is called water starch. Fried things are usually made of dry starch, or egg liquid and dry starch are used. Water starch means starch plus an appropriate amount of cold boiled water, and it must be cool boiled water.

3. There is no certain standard for the ratio of water to starch. When preparing, use more starch, add less water, and have a high concentration of gravy, which is called thick gravy. Mainly used for techniques such as popping, frying, and stir-frying. After thickening, the soup of the dish becomes thicker. When preparing, use less starch, add more water, and the concentration of gravy is small, which is called thin gravy. Suitable for braised dishes and stewed dishes.