When looking at recipe websites, you will find that there are many dishes that use water starch when cooking, so? What is the purpose of water starch? My home kitchen will tell you below. Water starch is the raw material for thickening, cooking with water starch, can make the food color and flavor better, increase appetite. Thickening is also called with greasy, or "hook fiber". In Cantonese, it is sometimes called thickening. Thickening is a liquid that is made by adding cool water to powdered thickening powder. It is added to dishes with soup when they are about to be served. The relationship between water starch and starch Starch is a polymer of glucose, also known as gravy powder in the restaurant industry. Powder is a nutrient stored in the plant body, stored in the seeds and tubers, and all types of plants have a high starch content. Generally water starch is dry starch to add water, and together called water starch. Fried things are usually shot of dry starch, or use egg liquid with dry starch. The starch used for thickening, also called powder, is a polysaccharide polymer condensed from several glucose molecules. Cooking starch, mainly mung bean starch, potato starch, wheat starch, diamond, lotus root starch and so on. Starch is insoluble in water, in and water heated to 60C, then paste into a colloidal solution. Thickening is the use of starch this characteristic. China Eat Warm Tips: All rights reserved, reproduced please indicate the source of the statement: this article and China Eat Dining Encyclopedia of all published recipes production methods, articles, knowledge, data is for reference only, please verify the use of the former, the resulting risk are borne by you personally. China to eat network "dining encyclopedia" is committed to become a professional life service platform to provide the best practical food, recipe recipes practice, professional health and wellness knowledge, life tips, ingredients.