To put it simply, the function of cornstarch is to thicken the sauce.

Cooking flour is a term that often appears in recipes. It is mostly used to thicken gravy. The cornstarch used in mainland China and Taiwan is potato flour, and the cornstarch used in Hong Kong is corn flour. In Chinese cooking, cornstarch not only thickens the food to give it a smooth texture, it is also commonly used as a marinade to soften the meat. Cornstarch has a wide range of uses. It can be used as a seasoning for stir-fries, jelly, and pancakes. It is mainly used for sizing and thickening when processing meat raw materials.

In Chinese food, it refers to starch. It is used for thickening and sizing when cooking. There are many kinds, such as sweet potato starch, water bean starch used in Sichuan cuisine, and corn starch. Cornstarch is starch, which can be of many types, but generally refers to corn starch.

The academic concept of thickening is: when starch is gelatinized by heat, it has the characteristics of water absorption, adhesion and smoothness. When the dishes are close to maturity, the prepared powder juice is poured in In the pot, the marinade is thickened and the adhesion of the marinade to the raw materials is increased, thereby increasing the powderiness and concentration of the soup and improving the color and taste of the dishes.

Thickening is to use starch to gelatinize when exposed to heat, which has the characteristics of water absorption, adhesion and smoothness. When the dishes are close to maturity, pour the prepared powder juice into the pot to make it The marinade is thick and thick, which increases the adhesion of the marinade to the raw materials, thereby increasing the powderiness and concentration of the soup and improving the color and taste of the dishes.