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, stir-fried 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, processed from different foods, each other, and different Different kinds of starch, 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 that you read the knowledge.
Starch
Starch is a general name, as if the car, electric car, bicycle, are collectively known as the car, whether it is potato starch, corn starch, sweet potato starch, or pea starch, are collectively known as starch, usually used to thicken the sauce with the starch, usually we go to the supermarket to buy starch, the salesman will ask a sentence: "What do you want to be starch What kind of 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.
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 before, they are collectively referred to as starch, starch is usually said to be potato starch, corn starch, is used to thicken the sauce with more than for stir-frying when the seasoning, as soy sauce has soy sauce, soy sauce, Ajisama, the same as, powder is the A general term for two kinds of starch, which is a mixture of corn starch, and potato starch.
Sweet potato flour
Groundnut flour is also known as sweet potato flour, it is a powder made of sweet potato, generally coarse and fine two kinds, commonly found in our lives, sweet potato starch absorbent capacity is strong, masterpiece: to do dim sum, fans, vermicelli, etc., sweet potato vermicelli cooked for a long time, fragrant and tasty, food method is varied, it is the use of sweet potatoes as raw materials, smooth and resilient texture, in addition to the sweet potato flour can 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 the juice in the dish, you can increase the characteristics of the aroma in the French cuisine, it is also used as a thickening agent! Use, 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, also known as clarified flour, if the label is wheat starch, there is nothing wrong, 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 noodles, etc., usually we touch the steamed dumplings, from the outside can be seen in the stuffing, the kind of semi-transparent, it is made with clarified powder, the use of boiled water to steep a little bit, clarified powder, in fact, is the wheat starch. In fact, it is 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 transparent sauce color, looks more appetizing, there is also a northeastern dish of pot meat, wrapped in a coat of potato starch, hanging on the paste is not easy to fall, but used to thicken the gravy is not quite suitable, because the viscosity is not easy to control, in addition to In addition, potato starch is 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 comes out of the color of the white bright, it is mainly used for the production of special flavors of the food, such as cold skin, cold noodles, pea cake.
Mung bean starch
Mung bean starch is mainly used to do 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 is not common, thickening, batter can not be used, the general business to use more.