How to use starch:

1, thickening. Add water to the starch, stir until there are no lumps, and then add it to the dish that is almost out of the pot, the dish juice will become thick, the color will look better, and it will have a plus effect on the taste. But be careful, if the water starch is mixed and not used, it will soon precipitate, so before adding it to the pot, you'd better double-check that the starch has not precipitated lumps.

2, hanging slurry. The purpose of locking the water of the meat, fried meat is more tender. Than before frying fish, fried shredded meat before diced meat to hang slurry. There is also a meat round to add starch to play the role of adhesion, meatballs will not be scattered, do shredded meat meat soup should now add water starch in the meat.

3, hanging paste. After the knife processing of raw materials on the surface of a layer of clothing like powder paste. As the raw materials in the frying temperature is relatively high, that is, the powder paste heat will immediately condense into a layer of protection, so that the raw materials are not in direct contact with the high temperature of the oil.

Expanded Information:

1. Bao gravy Generally used in dishes cooked by the popping method. Powder sauce is the thickest, the purpose is to make the gravy all wrapped up to the raw materials, such as shredded pork with fish, fried cashews, etc. are used to wrap the gravy, eat the dishes, the bottom of the plate basically does not leave the marinade.

2. paste gravy is generally used for simmered, slippery, stewed, braised method of cooking dishes. Powder than the package gravy thin, the use of the soup of the dishes into a paste, to achieve the integration of soup and vegetables, taste smooth and soft, such as: sweet and sour pork and so on.

3. flow thickening powder thinner, generally used for large or whole dishes, its role is to increase the flavor and luster of the dishes. Generally in the dishes on the plate, and then the pot of marinade heating thickening, and then poured on the dishes, part of the dip in the dishes, part of the glazed state, after eating the plate can be part of the remaining juice.

4. milk soup gravy is the thinnest gravy, also known as thin gravy. Generally used for braised dishes, such as: steamed fish, shrimp potpourri. The purpose is to make the dish soup a little thicker to achieve the color of delicious fresh requirements.

Starch in the production of other foods

Starch in addition to cooking, in all kinds of food processing also plays a big role in the use of starch as ingredients or main ingredients in food: a variety of sausage, dunking tripe, cold noodles, jingzi, noodles, vermicelli, ham, Luo Han tripe and so on.

Baidu Encyclopedia - Starch