Corn starch is used for stir-frying because corn starch is the most widely used starch in cooking. Corn starch has a crispier texture after frying, so dishes that are fried and need to have a crispy skin usually add corn starch to hang the batter,such as Sweet and Sour Crispy Fish, which uses a mixture of corn starch and pea starch to hang the batter.

Tapioca starch and pea starch can also be used.

1, tapioca starch: Before saying tapioca starch, let's first say what is the raw flour, raw flour is actually specifically referred to as starch used in cooking, generally most of the home with starch, can be solved with a packet of raw flour. Raw meal is usually processed with tapioca starch and corn starch alone or mixed, because these two starches belong to the cheaper price, but also very practical. Tapioca starch is also called diamond flour.

2, pea starch: pea starch belongs to the better starch, fried crispy meat with pea starch is better, one is soft and hard moderately, the texture is very crisp, but not like corn starch is so crunchy and hard. And use pea starch to make crispy meat soup or braised vegetables, the starch skin does not come off. We eat in the snack bar cold noodles, cold skin, mostly made of pea starch.

The difference between sweet potato flour, starch, flour is:

1, sweet potato flour because it is squeezed from the sweet potato, washed and precipitated, so the color of authentic handmade sweet potato flour gravy is more subwhite, not the kind of bright white, and more granular, crushed and touched with a very smooth hand.

2, starch and flour basically belong to the same substance, from the appearance, the color is particularly white, belonging to the kind of bright white, and more present fine powder, with the hand touch will be a little astringent feeling.