Water starch is a mixture of corn flour and water, insoluble in water, and gelatinized into colloidal solution when heated to 60℃ with water. Thickening takes advantage of this characteristic of starch. Mainly used for stir-frying and other processes. After thickening, the soup of the dish is thick.

In general, water starch is dry starch with water, which together is called water starch. Stir-fried things are usually dry starch, or add dry starch with egg liquid.

Water starch refers to starch with a proper amount of cold boiled water, and it must be put in cold boiled water.

There is no standard ratio of water to starch.

In the preparation, starch is used much, less water is added, and the concentration of thickener is large, which is called thickening. Mainly used for stir-frying and other processes. After thickening, the soup of the dish is thick.

When it is prepared, the amount of starch is small, the amount of water added is large, and the concentration of thickener is small, which is called dilute thickener. Suitable for cooking and braised dishes.