There are many types of starch in life, and the main names include, but are not limited to: raw flour, corn starch, potato starch, mung bean starch, pea starch and so on.

Generally in life cooking in many places we can use starch, in general, starch is still very versatile. Starch can be used when we stir-fry vegetables, can be used when we wrap dumplings and buns. Starch is a kind of edible flour, but it does not mean that it can be used directly, usually as an additive to use.

Common Starch Classification and Characteristics:

Potato starch: Taiwan called Taibai powder, can be used for battering, hanging paste, soup thickening, but it will be thinned when cooled down, reducing the texture of the dish. The consistency and brightness are moderate, especially the transparency is very good.

Corn starch: a starch with a wide range of uses; strong hygroscopicity, can be used as marinade, or to make deep-fried dishes (professionally known as hanging batter), after deep-frying to make the dishes crispy; some Western baking will also be involved in some corn starch to make the finished product more fluffy.

Wheat starch, also known as clarified flour, has good transparency and is very beautiful, and can be used to make dim sum, such as crystal shrimp dumplings and intestinal noodles in Cantonese dim sum.

Sweet potato starch: sweet potato starch belongs to the poorer quality of starch, because of its particles are more rough, viscosity is more difficult to control, generally not used for sizing or thickening; paste after the texture of the sticky, but also more slippery, so it is often used in the production of crispy meat.