There are so many different kinds of starch, which one is good for frying and which one is good for thickening, what is the difference?

There are various kinds of cornstarch, groundnut flour, cornstarch and so on, how to differentiate their specific uses?

There are many types of starch, mainly mung bean starch, tapioca starch, sweet potato starch, sweet potato starch, potato starch, wheat starch, diamond starch, lotus root starch, corn starch, etc., is not a little cloudy to hear the name.

In our lives, the most commonly used three starches are: corn starch, potato starch, sweet potato starch, if you can distinguish these three starches, basically very good.

As a frequent cook for the eaters to distinguish these is a matter of course, the following to follow the introduction of some of the characteristics and uses of various types of starch.

Corn starch (cornstarch)

Characterized by: strong moisture absorption

Corn starch is the most widely used starch in cooking, mainly used for thickening, marinating meat, hanging paste and so on.

1, thickening: in doing some stir-fried vegetables, soup, often use corn starch to thicken the soup, so that the soup is more thick, thus enhancing the taste. Representative dishes: tofu flower

2, cured meat: in the marinade pork, beef and other raw meat, will add some corn starch, so that fried meat taste more tender. Commercially sold tender meat powder, its main ingredient is corn starch. Representative dishes: green pepper fried shredded pork

3, hanging paste: because of its taste of moisture absorption is strong, wrapped in a layer of corn starch on the surface of the food, after deep-frying, the texture will be more crispy. Representative dishes: fried chicken fillet

Potato starch (potato starch)

Features: sticky

Potato starch viscous is very strong, white color, good transparency, mainly used for making sauces, frying pot roast, etc..

1, making sauces: potato starch is a good thickener, is widely used in sauces food, its transparency is high, writings out of the sauce color transparent, looks more appetizing.

2, if you want to make pot roast, it is best to use potato starch, because of its strong viscosity, swelling, hanging on the paste will be less likely to fall off.

Sweet potato starch (groundnut starch, sweet potato starch)

Features: strong water-absorbing capacity

Sweet potato starch is generally granular, non-glossy, hu after the viscosity is more difficult to control, and therefore in the thickening of the gravy will not be used, is mainly used for deep-frying and the production of Chinese dim sum, vermicelli, vermicelli and so on.

1, deep-frying: due to the strong water absorption of sweet potato starch, the fried food is drier, without excess wetness, the skin is more hard and crispy. Representative dish: pineapple goulash

2, the production of Chinese snacks: such as mountain flour dumplings, because of its smooth texture and toughness, it is also very suitable for making vermicelli, vermicelli and so on. Representative dish: hot and sour noodles

Well, that's about it for the general introduction,