For water starch, use cold water. Water starch needs to use cold water, and hot water will instantly paste it. Starch is insoluble in cold water, but when heated to the boiling point with water, it will form a paste, which is also called starch gelatinization and has glue properties. This kind of glue has a gelling effect when it encounters cold water. Starch products such as vermicelli and vermicelli are made by utilizing this property of starch. Water starch is a mixture of starch and water in a certain proportion. It is used as a thickening agent in cooking. During the cooking process, water starch can thicken the soup and increase the luster and taste of the dishes. It is commonly used The starches include corn starch, potato starch and potato starch. Corn starch is more commonly used because it is easy to dissolve and is affordable. Potato starch is more suitable for thickening soups because it can provide better consistency. Taiba starch (tapioca) Starch) is often used to make dishes that require high-temperature cooking because it has better stability at high temperatures.