There are three main methods of thickening water-starch:

1. Add condiments to starch juice, commonly known as "pairing juice". It is mostly used for dishes cooked with strong heat and fast cooking methods such as frying and popping.

Preparation method: Take appropriate amount of water, starch, light soy sauce, salt, cooking wine and other seasonings to prepare.

2. Simple starch juice is also called "wet starch". Mostly used for general cooking.

Preparation method: Generally, the ratio of starch to water is 1:5, but the ratio can be adjusted appropriately according to the moisture content of the dish.

3. Pour juice, also known as thin gravy and glazed gravy. It is mostly used for simmering, roasting, grilling and soup dishes.

Preparation method: Take an appropriate amount of starch according to the amount of the dish, add water and mix evenly, then pour it into the soup. Stir while pouring, do not pour it all at once.

Extended information:

Precautions for thickening

Starch is the most important source of sugar in the human diet. Foods containing high starch have lower fat and calorie content. It is not necessarily high. Only when eaten in excess will high fat and calories be formed. Gorgon powder originally refers to powder made from gorgon seeds, used to thicken gorgon, but it also generally refers to all powders used to thicken gorgon. The dough is highly hygroscopic and has the ability to absorb odors. Care should be taken to prevent moisture, mildew, and odors. Do not eat if moldy or smelly.

Reference: Baidu Encyclopedia-Water Starch