The raw materials of starch are sweet potato, kudzu root, cassava and other potato components with high polysaccharide content. Raw flour is usually made from potatoes.

Function:

Starch has strong water absorption capacity, but poor viscosity. When making crispy fish, crispy meat and fried food, you need to put sweet potato starch, which will make fried food not soft. If you are sizing fish fillets, you need to use sweet potato starch, which will make the fish fillets more tender and crisp. If it is fresh and tender ingredients such as fried pork, pork liver and beef, it is best to use mung bean starch to make the meat more tender.

Raw flour has poor water absorption, but good viscosity, and is generally used for thickening dishes.