Required materials: starch, clear water, sweet noodle sauce, cooking wine, chicken essence, eggs and various ingredients.

Specific steps:

1, the first preparation method of water starch, is also the most common one, which is generally used to thicken the boiled soup.

Demonstration dishes: seaweed egg soup, seafood vegetable soup. According to the amount of soup, take a proper amount of starch, add water and mix well, then pour it into the soup. Remember not to pour it all at once, but stir it with a spoon while pouring it.

2. The second preparation method of water starch is to use it in the cooking of fried vegetables. Take a proper amount of starch and add water, salt, soy sauce, cooking wine and other auxiliary materials to prepare water starch.

Demonstration dish: stir-fry pig's blood. When the pig's blood is almost cooked, pour in water starch and turn the spoon twice to cook it immediately.

3. The third preparation method of water starch is used for cooking spring rolls. Three eggs and 50 grams of starch are mixed into a paste. Dip a little oil in the hot pot with an oil-absorbing paper towel and spread it evenly. Pour a spoonful of egg powder paste to hang the egg skin.

Stir-fry the ingredients on the hung egg skin roll, then add a thin layer of paste made of water and starch, stir-fry until golden, take out, drain and cut into sections.

4. The fourth preparation method of water starch is used for frying oysters. The ratio of starch to flour is 3: 1, and appropriate amount of water is added to make a thick paste.

Stir it into a line with chopsticks. Dip the oyster meat in the batter and fry until golden. Remove and control the oil.

5. The fifth preparation method of water starch is used for cooking vegetables, taking liver tip as an example.

Add starch cooking wine, soy sauce, balsamic vinegar, white pepper, sugar, salt, chicken essence and a little water to make a bowl of juice. Stir-fry onion and garlic, pour into the prepared bowl juice, add the spilled pork liver and turn the spoon twice, and immediately take out the pot.

6. The sixth preparation method of water starch is mainly used for cooking hairtail with pot collapse. The ratio of starch to flour is 1: 1. Add an egg and a little water and mix well to form a thick starch paste.

Soak hairtail in water starch paste and fry until golden. Stir-fry shallots, ginger and garlic, add stock, add fried hairtail, and drain the soup.

7. The formula of the seventh water starch is to fry sardines in a short time. 100g starch, add an egg and appropriate amount of water and mix well. Marinated sardines are dipped in starch paste and fried until golden on both sides.