Do you know the differences and uses of various starches? Starch is a kind of food that is often used in daily life. Different starches have different functions, so what are the differences and uses of various starches? Let's take a look at it with us.

Differences and uses of various starches 1 Differences and uses of various starches:

1, potato starch potato starch, which is commonly used in the family at present, is characterized by sufficient viscosity, fine texture, white color, better luster than mung bean starch, but poor water absorption. When heated with water, it will condense into a transparent viscous shape, which is generally used to make light and thin sauce, but it is not suitable for cooking soup and porridge, because it will become thinner after cooling.

2, corn starch corn starch, we can also call it corn flour, it is the most widely used starch when cooking delicious dishes, fried dishes usually add corn starch to hang paste, fried some foods with corn starch, it can achieve a crisp taste, so it is a good choice to eat some crispy fried foods. Corn starch can also be used for curing meat, cooking dishes such as stir-frying and stir-frying, or directly making bean jelly.

3, sweet potato starch Sweet potato starch is actually similar to other starches, and can also be used to make some fried foods. However, compared with other starches, sweet potato starch is a bit coarse and not so delicate, because the viscosity is difficult to control, and it is rarely used for thickening. The vermicelli made of sweet potato is soft, tough and smooth, and has a moderate taste. It is stronger than bean jelly, and it is not as alkaline as rice jelly. It can be served cold or hot, such as common hot and sour powder.

4. Mung bean starch Mung bean starch is the most expensive starch in starch, with sufficient viscosity, small water absorption and white and shiny color. Mung bean starch is mainly used to make bean jelly and cold noodles, and it can also be used to make pancakes and other foods. It can also be mixed with flour to make miscellaneous grains noodles, which is refreshing to eat. If you want to make your own cakes, you can also make mung bean cakes with mung bean powder.

Differences and uses of various starches 2 1, corn starch

Corn starch can be said to be one of the most common starches. The characteristic of corn starch is that it is golden yellow after frying, and its taste is very crisp, so it is very suitable for hanging paste when frying. However, its transparency and viscosity are not very good, so it is not suitable for thickening. If it is thickened with corn starch, the color of the food will be black and not good-looking.

2. Potato starch

Besides corn starch, potato starch is the most common one. Potato starch is just the opposite of corn starch. Its transparency and viscosity are very good, so it is very suitable for thickening, sticky, transparent and shiny. Moreover, it is also very suitable for curing all kinds of meat, which can lock the moisture in the meat, so the meat cured with potato starch will be very smooth and delicious.

3. Sweet potato starch

Then there is sweet potato starch, which is not so high in use because it is expensive and dark in color. However, sweet potato starch is strong and resistant to cooking, so it is very suitable for making sweet potato vermicelli or crispy meat, which is very delicious.

4. Wheat starch

Wheat starch is also called Chengfen, and its transparency is very good. The food produced will be transparent after steaming, so it is generally used to make crystal shrimp dumplings, rice rolls and other foods. The finished product is crystal clear and very beautiful.

5, pea starch

The last one is pea starch, which I use most in summer, because it is most suitable for making cold noodles and bean jelly. The food made of pea starch is soft and tough, bright in color, beautiful and delicious.