Starch is a stored polysaccharide that exists in cells in the form of starch granules during plant growth. Starch is one of the most commonly used ingredients in Chinese culinary processing. Although there are various kinds of starch, they are basically used to make various culinary delicacies by pasting them into dishes.

Types of starch

Potato starch: tapioca starch, sweet potato starch, potato starch.

Legume starch: pea starch, mung bean starch

Cereal starch: corn starch, wheat starch

Other starch: kudzu starch, lotus root starch

Difference between various starch

Difference from color:

The gray color: sweet potato starch, sweet potato starch, wheat starch. Grayer color: sweet potato starch, tapioca starch, kudzu starch, root starch

Summary: legume and grain starches are whiter, other potato starches are darker

Difference from water absorption:

Strong: sweet potato starch, root starch, wheat starch, tapioca starch, corn starch,

Weak: potato starch, mung bean starch, kudzu starch, pea starch.

Summary: Potato and grain starches are highly absorbent, and legume starches are less absorbent

Difference from viscosity:

Strong: mung bean starch, potato starch, sweet potato starch, tapioca starch, pea starch

Weak: kudzu starch, corn starch, lotus root starch, wheat starch,

Summary: Legume yams are more absorbent, and cereal grains are less absorbent.

The role of starch

1. thickening: generally used starch and water into a water starch poured into the pan with the dish with the stir-fry is more common.

2. Hanging paste: put the ingredients into the pre-modified starch paste, starch paste will be completely wrapped in the ingredients after frying in the frying pan.

3. Battering: The difference between battering and hanging is the amount and thickness of water starch. Battering is usually done by patting a thin layer of water starch on the ingredients and using it for deep-frying.

How to use various starches?

1. corn starch: used to make deep-fried and crispy dishes more, need to make the chicken, duck and fish smooth texture can also use corn starch to batter.

2. potato starch: because it has enough viscosity, so you can make potato flour, very smooth.

3. tapioca starch: because of its elasticity, it can be used to make a variety of pastry, desserts. The northeast of the big pulled pork is also made of tapioca starch.

4. pea starch: because of its crunchy texture, it can be used to make a variety of braised dishes, but also the best ingredients for making cold skin, cold noodles.

5. Wheat starch: because the viscosity is not very strong, so it is used to make shrimp dumplings, intestinal noodles, pie crust moon cake with more.

6. Sweet potato starch: Because of its strong water absorption, it is suitable for sizing all kinds of meat, and it is also the best ingredient for making vermicelli and vermicelli.