Starch can be used to make cakes or some snacks. Starch can be used as food: steamed bread, jiaozi, steamed bread, noodles, fried dough sticks, moon cakes, jiaozi and other foods. Starch can be used as an ingredient to increase the viscosity of soup and reduce the juice and consistency. When you fry meat, you should coat it with starch. The meat will be tender. You can spread starch on things when frying. What comes out is tender and tender. Carbohydrate accounts for 60% of our dietary energy requirements, and starch is the main component. Considering the other two, protein can be used alone occasionally, and the grease basically does not exist.

So almost all steamed bread, bread, cakes, jiaozi and noodles use starch. Mung bean starch is used to make northeast noodles, wheat starch is used to make shrimp dumplings, and even more exaggerated is that wheat starch, cassava starch and corn starch are used to make Cantonese sausage noodles. Although you can't count the types of starch on the one hand, ordinary families have corn starch, potato starch, sweet potato starch and cassava starch, which are enough to meet the daily cooking needs.

Used for thickening, so that food has a smooth taste and greasy color; Used as marinade to soften meat and make it smoother; Used to hang paste, so that the surface of food is covered with a protective paste, and fried to achieve the effect of crispy outside and tender inside; It is used to make food itself (mung bean starch is used for cosmetic surgery and cassava starch is used for taro balls). In many formulations, the final step is thickening. What is water starch?

What does it do? In general, water is three to four times that of starch, which can be increased or decreased according to the cooked dishes. If you want thick soup, drink less water (thick), otherwise, drink more water (thin). The purpose is to thicken the soup and stick it on food to make it more delicious. In particular, the ingredients themselves do not absorb the taste, and the gimmicks of corn starch will be used to increase the taste. In addition to cooking, some soups, such as corn chowder, will be thickened to make the soup smoother.