Potato starch is good.

Potato starch is viscous enough, fine texture, low pasting temperature, can reduce the loss of nutrients and flavor caused by high temperature, for thickening can maximize the original flavor of the ingredients. Potato starch is a modified starch, is a good thickener, is widely used in sauce food. Moreover, it is highly transparent and produces sauces that are translucent in color and look more appetizing.?

When cooking, the minerals, vitamins and other nutrients in the ingredients are lost to the soup. And the gravy is like a "protective clothing", can be more to retain vitamin C. Usually thickening to master the time, should be in the dishes nine mature when carried out. Too early will make the gravy scorched; too late will make the dish heat time is long, easy to lose the crisp flavor.

Expanded

Other common uses of starch

1, corn starch hygroscopic

The masterpiece: hanging paste on the paste. Corn starch is the most widely used starch in cooking, and after deep-frying, the texture is more crispy. Therefore, dishes that need to be deep-fried and have a crispy skin can be battered with cornstarch.

In the slippery stir-fry, slippery buttery, vinegar buttery, blanch, burst and other cooking methods, chicken, duck, goose tender parts, pork, beef, mutton, and fish, shrimp, crabs and other seafood, seafood, river food are suitable for corn starch battering, cooking out of the food is very smooth and delicious.

2, sweet potato starch absorbent capacity

Job: do dim sum, fans, vermicelli and so on. Sweet potato starch is darker in color, rougher in granule, and the viscosity is more difficult to control after pasteurization, so it is mostly used to make Chinese dim sum, such as mountain noodle dumplings. Because of its smooth and tough texture, it is also very suitable for making vermicelli and vermicelli, and the sweet potato flour often used in eating hot pot is made from it.

Sweet potato starch can also be used for deep-frying, marinated ribs dipped in coarse-grained sweet potato starch, deep-fried, crispy texture, granular skin can also stimulate the appetite.?

3, tapioca starch elasticity good

Job: making pudding, desserts, etc.. Tapioca starch in water and heat cooked, transparent, taste with elasticity, generally used to do desserts, such as cake pudding, etc., sago dew in the sago is also processed by it made.

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