Generally want to make the meat fried tender or fried crispy will use a kind of water starch. So, what is water starch? What is the difference between water starch and starch?

What is water starch

In general, water starch is dry starch to add water, and together called water starch, also known as wet starch. Frying things is usually shot of dry starch, or use the egg liquid with dry starch. The starch used for thickening, also called powder, is a polysaccharide polymer condensed from multiple glucose molecules. Cooking starch, mainly mung bean starch, potato starch, wheat starch, diamond, lotus root starch and so on. Starch is insoluble in water, in and water heated to 60C, then paste into a colloidal solution. Thickening is the use of starch this property.

Water Starch Gravy Practice Guide

1. Thickening is generally used in two ways. One is the starch juice with seasonings, commonly known as "juice", mostly used for the fire power, fast speed of simmering, bursting and other methods of cooking dishes. The other is simply starch juice, also known as "wet starch", mostly used for general fried dishes.

2. pouring juice is also a kind of thickening, also known as thin gravy, glazed gravy, mostly used for simmering, burning, steak and soup dishes.

What is the difference between water starch and starch

starch is from flour, sweet potato flour, cornstarch and other starch-rich powders, through the extraction and drying of pure starch; water starch is in the use of starch on the dishes for the "starch", dry starch and water into a white slurry (standing for a while there will be a separation of water, powder phenomenon occurs, the starch will sink into the water, and the starch will not be used for the purpose of the starch, the starch and the starch. phenomenon occurs, the starch will sink to the bottom of the container, the water is in the upper part, the two clearly layered, this time is called "water starch").

Starch in cool water or hot water

Cool water, do not use hot water, it will become a paste.

The starch thickening can be done with tap water, just use cool water, be careful not to use warm water or even boiling water.

The proportion of starch thickening can be whatever, if the water put more that is thin gravy, generally suitable for cooking techniques are simmered and braised. If you put in more water, it's a thick gravy, which is often used in cooking techniques such as popping, stir-frying, and stir-frying.

And then stir fry on high heat, almost out of the pan when pouring the right amount of water starch thickening, the dishes will become very thick, but also can be burned or stewed soup poured into the right amount of water starch, but also able to make the food become thick.