The common meaning is that the aqueous solution of starch (a small or moderate amount), poured on the food being processed. It can be used in stir-fries and soups. Starch into cold water, stirred, poured into the pot, you can make the pot of rice thickening, typically egg soup, thickening, if the egg and leaves are suspended, the soup is viscous, not thickening, if the egg and leaves will not sink to the bottom in a while. The thickening of stir-fried vegetables can make the dishes look smooth and sticky, and the taste is also good. After soaking the meat in the starch solution, the meat will be tender and flavorful when stir-fried or deep-fried, and the taste will also be good.

Water starch is a mixture of cornstarch and water, he is the use of starch insoluble in water, and water heated to 60C, then paste into a colloidal solution. Thickening is the use of starch this characteristic and production. Mainly used for popping, stir-frying, stir-frying and other techniques. After thickening, the soup of the dish is thick. Generally speaking, water starch is dry starch plus water, and together is called water starch. Deep-frying things is usually patted dry starch, or use egg liquid with dry starch. Water starch is the starch plus the right amount of cold water, and must be cooled boiling water.

There is no standard ratio of water to starch. In the modulation, with more starch, add less water, the concentration of gravy is large, called thick gravy. Mainly used for popping, stir-frying, stir-frying and other techniques. After thickening, the soup of the dish is thick. In the modulation, with less starch, add more water, the concentration of gravy is small, called thin gravy. Applicable to simmered and braised dishes.