Water starch refers to starch that is stirred evenly with a little cold boiled water.
Generally speaking, there is more water and less starch, and the specific proportion depends on the situation.
In the preparation, the amount of starch is large, the amount of water added is small, and the concentration of thickener is large, which is called thick thickener. Mainly used in techniques such as explosion and frying. After thickening, the soup of this dish is thick.
Control the temperature during thickening. Generally speaking, after the sauce is put into the pot, it is necessary to quickly raise the temperature of the soup in the pot with fire and keep it boiling all the time, so as to make the color of the sauce brighter.
The academic concept of thickening is that starch has the characteristics of water absorption, adhesion, smoothness and cleanliness when gelatinized by heat. When the dish is close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dish.
References:
Baidu encyclopedia-thickening