1, wheat starch
Wheat starch, also called Chengfen, is white and delicate in color and has a very good luster. When it meets water, it becomes transparent and is often used in Cantonese dim sum and rice rolls formula. For example, transparent shrimp dumplings and transparent rice rolls all have the addition of Chengfen, so there will be a glittering and translucent beauty. In addition, many glittering and translucent snacks and cakes will use Chengfen.
2. Corn starch
Corn starch is pale yellow in white, which has good water absorption, but it is generally sticky, almost opaque when it meets water, and crispy after frying, so it is often used to hang paste and make crispy baked cakes. For example, corn starch is added to shortbread and Margaret biscuits, which can make the taste more crisp and melt in the mouth.
3. Sweet potato starch
Sweet potato starch granules are coarse, dark in color, very absorbent, high in viscosity and very resistant to high temperature, so it is most commonly used to paste fried ingredients and size meat ingredients, such as making crispy meat and stone fish. The texture of sweet potato starch becomes hard after frying and cooling, so it is very chewy, the more chewy it is, the more fragrant it is, and it will not rot after long cooking, which is tasteful. Sweet potato starch has high viscosity, so it can't be used for thickening.
4. Mung bean starch
Mung bean starch is white and shiny, full of viscosity, but poor in water absorption. It tastes smooth and tender when it meets water, so it is often used to thicken dishes, increase the smooth taste and make dishes shiny. Fried shrimps, broccoli and boiled bean curd soup can all be thickened with corn starch. And corn starch is the most expensive, and it is not widely used in general families.
5. Potato starch
Potato starch granules are slightly larger, with white color, high viscosity, very strong water absorption capacity, transparent and shiny color after meeting water, and good water-locking ability, so it is often used to marinate meat ingredients, increase luster and viscosity, and lock water in meat to maintain a smooth and tender taste. Stir-fried fish-flavored shredded pork, sliced meat and fried beef can be marinated with potato starch in advance.
6. Cassava starch
Cassava starch is white in color, odorless, sticky and elastic. When it is made into paste, its color is crisp and transparent, and it is widely used. It can be used not only to thicken dishes, size and paste, but also to make transparent desserts, cakes and snacks, such as taro, crystal dumplings, shrimp slices and potato balls.
Summary:
Mung bean starch is most suitable for thickening, followed by cassava starch and potato starch. Sweet potato starch is most suitable for hanging paste, followed by corn starch. Potato starch (too white powder) is most suitable for sizing meat slices. Wheat starch (corn starch) is the most suitable for making transparent food, followed by cassava starch. Corn starch is suitable for making crisp cakes. That's all.