Water starch is raw flour, water starch is dry starch given plus water, and together called water starch. Frying things is usually shot of dry starch, or use egg wash with dry starch, thickening starch by multiple glucose molecules condensed into polysaccharide polymers.
Cooking starch, mainly mung bean starch, wheat starch, diamonds, lotus root starch, etc., starch is insoluble in water, and water heated to 60C when pasted into a colloidal solution thickening is, the use of starch this feature.
Starch is the most important source of sugar in the human diet, food containing high starch and its fat and calorie content is not necessarily high, only when consumed in excess, the formation of high fat and calories.
Expanded Information:
1, thickening is generally used in two ways. One is the starch juice with 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.