Corn starch, sweet potato starch, all kinds of starch are used when?

There are many kinds of starch, mainly mung bean starch, tapioca starch, sweet potato starch, sweet potato starch, potato starch, wheat starch, water chestnut starch, lotus starch, corn starch, etc., is it a little cloudy to listen to the name.

In our lives, the most commonly used three kinds of starch are mainly: corn starch, potato starch, sweet potato starch, if you can distinguish these three kinds of starch, basically very powerful.

Corn starch (cornstarch) is characterized by: strong moisture absorption corn starch is the most widely used starch in cooking, mainly used for thickening, curing meat, hanging paste and so on. 1. Thicken: When doing some stir-fried dishes and soups, corn starch is often used to thicken the soup, thereby improving the taste. 2, cured meat: when marinating pork, beef and other raw meat, will add some cornstarch, so fried meat taste more tender and smooth. The main ingredient in the tender meat powder sold on the market is corn starch. Representative dishes: stir-fried shredded pork with green pepper 3, hanging paste: because of its strong taste hygroscopic, wrapped in a layer of cornstarch on the surface of the food, after frying, the taste will be more crisp. Representative dish: Fried chicken steak

Potato starch (potato starch) is characterized by: strong viscosity potato starch has strong viscosity, white color, good transparency, mainly used for making sauces, fryers wrapped meat and so on. 1, the production of sauce: potato starch is a good thickening agent, is widely used in sauce food, its transparency is high, the sauce out of the book is transparent, looks more appetising. 2, if you want to do pot package meat, it is best to use potato starch, because of its strong viscosity, large expansion, hang the paste is not easy to fall. Pay attention to the saving method.

Sweet potato starch (sweet potato starch, sweet potato starch) features: strong water absorption capacity Sweet potato starch is generally granular, dull, and the viscosity is difficult to control after husting, so it will not be used in thicken, mainly used for frying and making Chinese snacks, vermiculas, powder crust, etc. 1, frying: due to the strong water absorption of sweet potato starch, the fried food is more dry, there is no excess moist feeling, the skin is harder and more crisp. 2, Making Chinese dim sum: mountain flour dumplings, because of its smooth and tough taste, it is also very suitable for making vermicelli, powder and so on. Representative dish: Hot and sour powder

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