Water starch is dry starch given plus water, and together it is called water starch. The dry starch is usually used for deep-frying, or the dry starch is added to the egg mixture. The starch used for thickening, also known as gnocchi, is a polysaccharide polymer formed by the condensation of multiple glucose molecules.

Starch for cooking, mainly mung bean starch, potato starch, wheat starch, diamond, lotus root starch and so on. Starch is insoluble in water, in and water heated to 60C, then paste into a colloidal solution. Thickening is the use of starch this property.

Expanded:

Gravy practice guide

1, thickening is generally used in two ways. One is the starch juice and seasonings, commonly known as "on the juice", mostly used for the fire power, the speed of simmering, popping and other methods of cooking dishes. The other is simply starch juice, also known as "wet starch", more for general fried dishes.

2, pouring juice is also a kind of thickening, also known as thin gravy, glazed gravy, mostly used for simmering, burning, steak and soup dishes.