Water starch generally corn starch , mung bean starch, potato starch, sweet potato starch.

The starch used in thickening should be in the right amount so as not to affect the taste of the food. Thickening, also called gnocchi, increases the consistency of the emulsion, thus improving the color and flavor of the cuisine. There are more starches used in thickening, such as mung bean starch, potato starch, corn starch, etc. Among them, potato starch is one of the common starches, which is made from potatoes.

and noodles:

When mixing noodles, you can use cold water (25-30 degrees of cold water or room temperature water) or hot water, that is to say, you can scald the noodles or cold noodles; the cold dough is sinewy and soft; the scalded noodles are soft and sticky; I used spinach juice as warm water and noodles, the temperature of spinach juice is around 50 degrees, which is warm water and noodles. Cold water and noodles or warm water and noodles, you can add a small amount of refined salt, the dough is more tough, strong, soft.