Cooking starch is the starch in the recipe and is available for consumption. In the human body, it first undergoes a hydrolysis reaction under the action of starch converting enzyme to generate dextrin (which can be used as a food additive, in the manufacture of glue and paste, or in the finishing process of paper and textiles). Dextrin is further hydrolyzed to produce maltose. Finally, maltose can be hydrolyzed to glucose. Therefore, starch is eventually converted into glucose in the human body, which is easily absorbed by the body.

Adding water starch when frying lettuce can increase the viscosity of the juice and make the taste of the soup stick to the ingredients;

When making egg drop soup, add water first Starch can make the egg drop more evenly distributed in the soup.

When making meat, sometimes it is necessary to stir-fry it first. At this time, adding dry corn starch can make the seasoning contact the meat more evenly, and can Get a more "tender" effect;

It seems that not many fried foods use cornstarch