Water is about four times as much as starch

When modulating, more starch is used, less water is added, and the gravy has a large consistency and is called thick gravy. Mainly used for popping, stir-frying, frying and other techniques. After thickening, the soup of the dish is thick.

In the modulation, with less starch, add more water, the concentration of gravy is small, called thin gravy. It is suitable for simmered and braised dishes.

Water starch thickening ratio:

Generally, the water is three to four times as much as the starch, but the amount of water is adjusted according to the needs of the dishes being cooked.

Starch is the highest grade of powder is white, chef stir fry thickening, concentrated soup with, cooking japonica is indispensable materials