There are many kinds of starch: sweet potato flour, sweet potato flour, chestnut flour, corn flour, mung bean flour, and broad bean flour, because each region has different kinds.
But sweet potato powder is the most delicious and sticky.
Bread crumbs are bread crumbs, which are usually sold in supermarkets and places where baked goods are sold. You can also use your leftovers to wrap, dry and break. Some bakeries will also buy that kind of dry bread (small pieces, probably leftover bits and pieces from the bakery, not expensive, cheaper than bread)
Homemade bread crumbs
The leftover bread we usually eat will harden in a day or two. It is most suitable to use these breads as breadcrumbs at this time.
As long as the bread is air-dried (dried) and put into a food processor for crushing, if the texture of the bread crumbs is to be more delicate, the crushed bread crumbs can be put into a blender for crushing again.
Crushed breadcrumbs should be dried in the shade again until crisp, and then stored in a closed container. If it is made in large quantities for later use, it can be put into a sealed fresh-keeping bag and stored in the refrigerator for a period of time.
Homemade bread crumbs
There are dry breadcrumbs on the market, which are golden and dry, but they are hard and black after frying. It is recommended to use homemade breadcrumbs. Remove the edge of the salty white bread, cut it into thin slices, and put it in a blender to break it into fresh bread crumbs. It can be blown dry, and the color is golden and crisp after frying.