In life, when it comes to seasonings, the first thing many people think of is oil, salt, sauce, vinegar, sugar and other condiments. In fact, in daily life, there is a kind of seasoning that is closely related to us, but we always ignore their existence. This

Sowing something is starch.

Starch, some people call it starch, and some people call it cornstarch.

More professional people will distinguish between corn starch, tapioca starch, sweet potato starch, potato starch, pea starch, wheat starch and other names.

So there are so many types of starches, and what are their uses?

Now let the food guy talk to you in detail!

1. Cornstarch, potato starch. Cornstarch and potato starch are what we usually call cornstarch. If you go to the supermarket to buy cornstarch, its ingredients are either cornstarch or potato starch. In other words, we can directly take these two

Grow starch to use as cornstarch.

Corn starch and potato starch can be used to marinate meat to make the meat taste more tender. It can also be used to thicken the soup to make the soup thicker. It can also be used to make some fried foods.

2. Sweet potato starch Sweet potato starch is the starch precipitated from sweet potatoes. It is generally used to make fried meats, fried pork, fried fish and other fried foods.

The slurry of sweet potato starch is more sticky than corn starch and potato starch, and can be firmly wrapped on the surface of the food. In this way, the fried meat will be very crispy, and the shape will be maintained better, and it will not be easy to melt and loosen.

Use sweet potato starch to deep-fry the meat into crispy pieces, which won’t burn even if you use it in hot pot later.

3. Tapioca starch There is only one word difference between tapioca starch and sweet potato starch, but their usage is completely different. Tapioca starch is generally used to make desserts. For example, the pearls, taro balls and adah seeds in our usual milk tea are all made with tapioca starch.

Yes, because the tapioca starch will turn into a transparent state after being cooked, so it will look better and taste both elastic and chewy.

Tapioca starch can also be added to flour to make mala cake, which is more elastic than ordinary steamed cakes.

4. Both pea starch and mung bean starch can be used to make jelly. Gourmet fans often make it and eat it. Mixed with cold salad, it is a beautiful cold dish in summer.

Just add an equal amount of starch to water and stir evenly, then use a pot to boil water four times the weight of the starch. After boiling, pour the starch water into it. Generally, simmer it over low heat while stirring, and cook until it becomes thick and transparent, then take it out and refrigerate it.

Once solidified, cut into pieces and mix with juice for serving.

5. Wheat starch Wheat starch is pure flour, and it will become transparent after being cooked. Crystal dumplings made in restaurants are generally made of wheat starch.

There is also the popular Liangpi, which is made by kneading flour into a dough, then kneading it in water and washing it. The washed water is starch water. After settling, the slurry can be used directly to make Liangpi.

But with wheat starch, we don’t have to be so troublesome when making cold skin. We can just add an appropriate amount of water and stir evenly.

Although many people do not have these starches in their homes, they must be exposed to them in life because starch has so many uses.

The most common method is to use starch (cornstarch) to marinate meat. A tip to note is that when marinating meat, we should add seasonings and stir evenly, then add cornstarch, mix well and marinate. If you stir first

Without cornstarch, the surface of the meat will be coated with starch. If you season it later, the flavor will not penetrate into the meat.