Starch is the main auxiliary material in cooking, which has a wide range of uses, can provide essential carbohydrates for human body, ensure the nutritional value of dishes, promote the absorption of food, improve the taste and appearance of food, and plays a vital role in cooking. So what is the role of starch in cooking?

1, resizing. Sizing refers to sticking a thin layer of water starch on raw materials. After the raw materials are put into the oil pan or boiled, the starch is quickly gelatinized to form a protective layer, which locks the moisture in the raw materials and keeps the raw materials soft and tender.

2, hanging paste. Hanging paste refers to a thick layer of starch paste (possibly water starch, egg white starch paste, etc.). ) stuck on the raw material. Hanging paste is generally used for raw materials that need to be fried, such as sweet and sour tenderloin. After the raw materials enter the oil pan, the starch gelatinizes to form a protective layer, and at the same time becomes golden and crisp, making the dishes look fresh and tender.

Step 3 thicken. Thickening refers to pouring water starch into the pot when the dish is about to mature, so that the soup in the pot becomes thick, and the function is to make the thick soup stick to the dish and make the dish more delicious. If it's soup, it's more mellow.

The above is an introduction to the function of starch in cooking, hoping to give you some reference.