Unique skill: hanging paste and sizing. Corn starch is the most widely used starch in cooking. After frying, it tastes crisp. Therefore, corn starch can be added to all dishes that need to be fried and crispy.

In cooking methods such as stir-frying, stir-frying, vinegar stir-frying and stir-frying, fresh and tender parts such as chicken, duck, goose, pork, beef and mutton, and seafood such as fish, shrimp and crab are all suitable for starch sizing, and the cooked food is very smooth and delicious. ?

2. Potato starch is sticky enough

Unique skills: curing meat, making sauce and thickening. Potato starch has enough viscosity, fine texture and low gelatinization temperature, which can reduce the loss of nutrition and flavor caused by high temperature and ensure the original flavor of ingredients to the greatest extent when used for thickening.

Potato starch is a kind of modified starch and a good thickener, which is widely used in sauce foods. Moreover, its transparency is high, and the sauce made is transparent in color and looks more appetizing. ?

3. Sweet potato starch has strong water absorption capacity.

Unique skills: making snacks, vermicelli, vermicelli, etc. Sweet potato starch is dark in color and coarse in grain, and its viscosity is difficult to control after gelatinization, so it is mostly used to make Chinese snacks, such as mountain dumplings.

Because of its smooth and tough taste, it is also very suitable for making vermicelli and vermicelli. Sweet potato powder, which is commonly used when eating hot pot, is made of it. Sweet potato starch can also be used for cooking. Pickled ribs dipped in coarse sweet potato starch. After frying, the taste is crisp, and the granular skin can stimulate appetite. ?

4. Cassava starch has good elasticity.

Unique skills: making puddings, desserts, etc. Cassava starch tastes transparent and elastic when cooked in hot water. It is usually used to make desserts, such as cake pudding, and sago in sago dew is also made of it.

Extended data

Simple method of thickening

1, stir-fry

After the raw materials are cut off, pour the mixed juice into the pot and stir fry quickly to wrap the juice on the raw materials.

2. Bao Peng

A dish usually cooked by frying. The powder juice is the thickest, and the purpose is to spread the sauce all over the raw materials, such as fish-flavored shredded pork and fried kidney flower. After eating, there is basically no marinade at the bottom of the dish.

Step 3 get soaked

White sauce is usually used. After the raw materials are fried, slowly pour the sauce into the pot and shake the pot at the same time, so that the raw materials and soup can be better blended and the juice is rich.

4. thin.

It is the thinnest way in the sauce. Generally used for stews, such as steamed fish, shrimp and crispy rice. The purpose is to thicken the soup of dishes to meet the requirements of fresh color, fragrance and taste.

What are the functions of human network-thickening? Several simple thickening methods

People's Network-Every starch has its unique skills: corn flour and potato flour are thickened.