Lotus root starch, etc., or use egg liquid and dry starch, also called dough. Thickening uses the characteristics of starch. Wheat starch and potato starch are polysaccharide polymers formed by the condensation of multiple glucose molecules. They then gelatinize into a colloidal solution, and together they are called water starch. The starch used for cooking is usually dried starch when mixed with water and heated to 60C. For frying things. Starch is insoluble in water.

The starch used for thickening mainly includes mung bean starch. Generally, water starch is dry starch with water added