starch
Starch is a general term, just like cars, electric cars and bicycles are all called cars. No matter potato starch, corn starch, sweet potato starch or pea starch, they are all called starch, which is usually used for thickening. Generally, when we go to the supermarket to buy starch, the salesperson will ask, "What starch do you want"? It means that there are many kinds of starch, and you need to bring out the first two words to distinguish them.
Cornflour
Raw flour, which is starch, is no problem from the name, but there are still some differences under the subdivision. There are many kinds of starch, which are collectively referred to as starch. Raw flour is usually referred to as potato starch and corn starch, which are mostly used for thickening and can be used as seasoning when cooking. Just like soy sauce has soy sauce, soy sauce and delicious taste, raw flour is the general name of two kinds of starch.
Sweet potato powder
Sweet potato powder, also called sweet potato powder, is a powder made of sweet potato, which generally has two kinds of thickness. It is common in our lives. Sweet potato starch has strong water absorption ability and unique skills: making snacks, vermicelli, vermicelli, etc. Sweet potato vermicelli can not be cooked for a long time, which is fragrant and delicious, and has various eating methods. It uses sweet potato as raw material and has a smooth and tough taste. In addition, sweet potato powder can also be used for cooking, and pickled ribs are stained with coarse particles.
corn starch
Corn starch, which is made from corn through a series of processing, contains a small amount of fat and protein. In our usual recipes, it is often used as the first choice for thickening. Because the viscosity of corn starch is easy to master, it is generally 1:5. One spoonful of starch and 5 spoonfuls of water can thicken the flavor in the vegetable juice, which can enhance the flavor characteristics. In French cuisine,
Chengfen
Chengfen, also known as Chengmian, is not wrong if it is labeled with wheat starch. It is exactly the same thing, but its name is different. It can be used to make all kinds of snacks such as shrimp dumplings, fenguo, rice rolls, etc. Usually, the steamed dumplings we contact can see the stuffing from the outside. The translucent one is made of Chengfen. When it is used, it is brewed with boiling water. Chengfen is actually wheat starch, a kind of gluten-free flour.
Potato starch
Potato starch, also called potato starch, is characterized by its strong viscosity, which is mainly used to make soy sauce with high transparency. The sauce is transparent in color and looks more appetizing. There is also a famous dish in Northeast China, which is wrapped in potato starch, and the paste is not easy to drop, but it is not suitable for thickening because the viscosity is not easy to control. In addition, potato starch is often used in candy and filling.
Pea starch
Pea starch, which is more expensive than other starches, is mostly used to make bean jelly and bean jelly with moderate hardness, smooth and delicious taste and high added value. Although it can also be used for hanging and thickening, it is generally not recommended. The color of pea flour is brighter, and it is mainly used to make foods with special flavors, such as bean jelly, bean jelly and pea cake.
Mung bean starch
Mung bean starch is mainly used to make bean jelly and cold rice noodles. Its characteristics are similar to peas, with sufficient viscosity, small water absorption, white and shiny color and very high nutritional value. However, it is not common in general life, and it is not used for thickening and batter, so it is often used by ordinary merchants.