Starch, corn starch, sweet potato powder, starch powder, corn starch, how are they used in cooking?

Starch is a common ingredient in our lives. According to rough statistics, there are more than a dozen kinds. After heating, starch has the characteristics of sticky and pasty, which can add luster to dishes and enhance a certain taste. , take corn starch as an example. It is cheap and the most common. When cooking, just a little thickening is enough. It has a smooth texture and is very delicious. Different types of starches are processed from different foods and have different effects on each other. There are also different properties among them. Common ones include corn starch, sweet potato starch, starch starch, potato starch, pea starch, etc. How should they be used in cooking? Today I will focus on introducing it so that you can gain knowledge after reading it.

Starch

Starch is a general term, just like cars, electric vehicles, and bicycles are all collectively called cars, whether potato starch, corn starch, sweet potato starch, or pea starch, They are collectively called starch, which is usually used to thicken gravy. Usually when we go to the supermarket to buy starch, the salesperson will ask: "What starch do you want?" It means that there are many kinds of starch, and you need to bring out the first two words to distinguish them.

Cooked flour

Cooked flour is also starch. From the name, there is no problem with the two, but there are still some differences when broken down. There are many kinds of starch, as mentioned earlier Yes, they are collectively called starch. Cornstarch is usually referred to as potato starch and cornstarch. It is mostly used to thicken gravy and can be used as a seasoning for cooking. Just like soy sauce, there are dark soy sauce, light soy sauce, and Weidel. Flour is the general name for two kinds of starch, that is, a mixture of corn starch and potato starch.

Sweet potato powder

Sweet potato powder is also called sweet potato powder. It is a powder made from sweet potatoes. It generally comes in two thicknesses and is commonly seen in our lives. Sweet potato starch has strong water absorption ability. Unique skills: making snacks, vermicelli, vermicelli, etc. Sweet potato vermicelli will not turn bad after being cooked for a long time. It is fragrant and delicious and can be eaten in various ways. It uses sweet potatoes as raw materials and has a smooth texture and toughness. In addition, sweet potato vermicelli can also be used for cooking and pickling. The good ribs are dipped in coarse sweet potato starch and deep-fried, giving them a crunchy bite.

Corn starch

Corn starch is made from corn through a series of processing. It contains a small amount of fat and protein. In our daily recipes, it is often used as the first choice for thickening. Because the viscosity of cornstarch is easy to control, it is usually 1:5, one spoonful of starch and 5 spoons of water. When thickened in vegetable juices, it can add flavor and flavor. In French cuisine, it is also used as a thickening agent for pickling. When preparing meat, it can also tenderize the meat. In our daily life, corn starch is the most used.

Chengfen

Chengfen is also called Chengmian. If it is labeled as wheat starch, there is nothing wrong. It is exactly the same thing, but the name is different. It can be used It is used to make various snacks such as shrimp dumplings, vermicelli, rice rolls, etc. The fillings of the steamed dumplings we usually come into contact with can be seen from the outside. The translucent ones are made of Chengfen and are boiled with boiling water when used. Take a look, Chengfen is actually wheat starch, a kind of gluten-free flour.

Potato starch

Potato starch, also called potato starch, is characterized by strong viscosity and is mainly used to make soy sauce. It has high transparency and the color of the sauce is clear. It looks more appetizing. There is also a famous Northeastern dish, pot-wrapped pork, which is coated with potato starch. The hanging paste is not easy to fall off, but it is not suitable for thickening because the viscosity is difficult to control. In addition, Potato starch is also often used in candies for filling.

Pea starch

Pea starch is more expensive than other starches. It is mostly used to make jelly that is moderately soft and hard, smooth and delicious, and has high added value. It can also be used in liangpi. It is used to paste and thicken, but it is generally not recommended. The color of pea flour is whiter and brighter. It is mainly used to make special flavor foods, such as cold noodles, jelly, and pea cakes.

Mung bean starch

Mung bean starch is mainly used to make jelly noodles. Its characteristics are similar to those of peas. It is sticky, has low water absorption, is white and shiny, and has very high nutritional value. , but it is not common in daily life. It is not used for thickening or batter, and is mostly used by ordinary merchants.