Starch is a common ingredient in our lives, a rough count, there are more than a dozen kinds of starch in the heating, viscous, pasty characteristics, you can increase the luster of the dishes, to enhance the taste of a certain amount of, take the corn starch, the price is cheap, but also the most common, frying the vegetables on the way out of the pot, thickening a little bit on the enough, the texture of the smooth, very tasty, different kinds of starch, from different foods, processed from each other, there are also different characteristics of the common corn starch, potato starch, groundnut starch, wheat starch, in cooking how they are used. Processed from different foods, each other, there are different characteristics, common corn starch, groundnut starch, clarified powder, potato starch, pea starch, etc., in the cooking, they should be how to use? Today to focus on the introduction, so you read the knowledge.

Starch

Starch is a general name, as if the car, electric car, bicycle, are collectively known as the car, whether potato starch, corn starch, sweet potato starch, or pea starch, are collectively referred to as starch, usually used for thickening with the starch, usually we go to the supermarket to buy starch, the sales clerk will ask a sentence: "What kind of starch do you want"? The meaning is that there are many kinds of starch, you need to bring out the first two words to distinguish.

Powder

Powder is also starch, from the name of the two have no problem, but subdivided, there are some differences, there are many kinds of starch, just said, they are collectively known as starch, powder is usually said to be potato starch, corn starch, is used to thicken the use of more than can be used as a stir-fry seasoning, like soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce and so on. There are soy sauce, soy sauce, Aida beauty, raw flour is the general term for two kinds of starch, that is, corn starch, and potato starch mixture.

Sweet potato flour

Groundnut flour is also called sweet potato flour, it is a powder made of sweet potato, generally coarse and fine two kinds of common in our life, sweet potato starch absorbent capacity, masterpiece: do snacks, fans, vermicelli, sweet potato vermicelli long time to cook does not rot, fragrant and tasty, eating method is diverse, is the use of sweet potatoes as a raw material, the taste of smooth and tough! In addition, sweet potato flour can also be used for cooking, marinated ribs dipped in coarse grained sweet potato starch, after deep frying, a bite crunchy.

Corn starch

Corn starch, is made from corn through a series of processing, containing a small amount of fat and protein, in our usual recipes, often used in the thickening of the first choice, because of the consistency of corn starch, good to master, generally 1:5, a spoonful of starch 5 spoons of water, thickening in the sauce, you can increase the aroma! Characteristics, in French cuisine, it is also used as a thickener, marinated meat can also play a role in tenderizing the meat, in our ordinary life, the most used is corn starch.

Clarifying Powder

Clarifying Powder is also known as clarified flour, if the label is wheat starch, there is no mistake, exactly the same thing, only the name is not the same, it can be used to make a variety of snacks, such as shrimp dumplings, vermicelli, rice noodle and so on, usually we touch the steamed dumplings, from the outside you can see the stuffing, the translucent kind, it is made with clarifying powder, the use of boiling water, the use of boiling water to make the dumplings. The use of boiling water to steep a little, the chenggong powder is in fact wheat starch, is a kind of gluten-free flour.

Potato starch

Potato starch, also known as potato starch, which is characterized by a strong viscosity, mainly used in the production of soy sauce, high transparency, the production of the sauce color translucent, it looks more appetizing, there is also a northeastern dish of pot meat, wrapped in potato starch coating, hanging paste is not easy to fall off, but not too suitable for thickening the sauce. suitable, because the viscosity is not good control, in addition, potato starch, but also often used in candy, for filling.

Pea starch

Pea starch, more expensive than other starches, mostly used in the production of soft and hard, smooth and tasty, high value-added cold noodles, cold skin, although it can also be hung on the paste, thickening, but generally do not recommend the use of pea starch out of the color of the white some, it is mainly used in the production of special flavor of food, such as cold skin, cold noodles, pea cake, and the use of pea starch. , cold noodles, pea cakes.

Mung bean starch

Mung bean starch is mainly used to make cold noodles and cold skin, its characteristics and peas are similar, viscous enough, absorbent small, white and shiny color, and very high nutritional value, but the general life of the uncommon, thickening, batter can not be used, the general business to use more.