Features: strong hygroscopicity

Corn starch is the most widely used starch in cooking, mainly used for thickening, marinade, hanging paste and so on.

1, thickening: in doing some stir-fried vegetables, soup, often use corn starch to thicken the soup, so that the soup is more thick, thus enhancing the taste. Representative dishes: tofu flower

2, cured meat: in the marinade pork, beef and other raw meat, will add some corn starch, so that fried meat taste more tender. Commercially sold tender meat powder, its main ingredient is corn starch. Representative dishes: green pepper fried shredded pork

3, hanging paste: because of its taste of moisture absorption is strong, wrapped in a layer of corn starch on the surface of the food, after deep-frying, the texture will be more crispy. Representative dishes: fried chicken fillet

Potato starch (potato starch)

Features: sticky

Potato starch viscous is very strong, white color, good transparency, mainly used in the production of sauces, deep-fried pot roast, etc..

1, making sauces: potato starch is a good thickener, is widely used in sauces food, its transparency is high, writings out of the sauce color transparent, looks more appetizing.

2, if you want to make pot roast, it is best to use potato starch, because of its strong viscosity, swelling, hanging on the paste will be less likely to fall.