Starch is commonly known as the "gravy" for white, odorless powder, mainly starchy substance extracted from corn and sweet potatoes contain. Can be directly consumed, can also be used for wine, it is also frequented the feast of cooking materials, irreplaceable utility in cooking. But with a good starch but very demanding, Chinese cooking in general there are three methods generally used starch is Guahu, sizing and thicken. Guahu is the raw material in the pot before adding dry starch; sizing is the pot before adding water, starch in raw materials; starch is starch in the pot before adding water to make soup dishes thickens. So in the end what kind of dishes, how to use starch it better?