Corn starch is used to thicken gravy. The biggest feature of corn starch is its strong hygroscopicity. It is also the most widely used starch in cooking. It is mainly used to thicken gravy, marinate meat, paste, etc.

1. Prepare a clean and empty bowl.

2. Pour a small amount of starch into an empty bowl and add water. The ratio of water to starch is usually 4:1.

3. Stir with chopsticks until there is no starch deposition and the water becomes turbid.

4. Pour the food into the cooking pot along the wall of the pot.