Bean jelly: Also known as bean flour, cassava starch is made from lentil seeds. White color, fine material, smooth feel, no odor, less residue, good viscosity and good swelling, which is a good product in water starch. Potato starch: casserole potato powder, it is made of potato roots. Ultra-white color, luster, delicate texture, relatively large viscosity and general expansibility, and it is a good product in water starch. It is widely used in cooking, which can absorb water, enhance the water-holding ability of dishes, maintain the moisture, layering and environmental temperature of raw materials, and highlight the characteristics of soft, tender, crisp and fresh dishes. Cassava starch is often used to thicken raw materials in cooking. It can also be used to make processed dishes such as velvet, mud and pills. It can also be used to bond and set raw materials.

Corn starch is mainly used for desizing meat products and thickening all water starch in dishes. Because corn starch is relatively thick, and the color of the thicken is completely transparent and beautiful, it is very sticky, which can maintain the appearance of Chinese restaurant dishes for a long time, while the other two cassava starches will be worse. If the other two kinds of cassava starch are used to thicken water starch, the fried dishes will not be very bright in color. Therefore, the key of casserole potato powder is the optimization of corn flour for Chinese restaurant cooking. The key to making fried dishes, such as soft-fried, burnt-fried and crisp-fried dishes, is to mix a layer of paste on the surface of the material, so that this layer of paste can firmly wrap the food, so that the water in the food will not flow out too much because it is kept under the condition of continuous high-temperature frying.

Only in this way can we keep the fresh and tender taste, and at the same time, because the paste made of corn flour is more brittle than other cassava starches after frying, corn flour is mainly used for frying things. Starch: Also called cassava starch. The raw material of water chestnut starch is cassava starch. It is characterized by clear and transparent after being cooked with water and high viscosity. The prepared ingredients have elastic taste and no peculiar smell. Its main uses are: suitable for making Q-bomb-flavored, sticky and easy-to-cook foods, such as black bean jelly, rice flour and milk pudding: wheat starch, corn starch and gluten-free flour. Its main uses are: low viscosity, strong water absorption and high definition.

Wheat starch is transparent, but the gloss is poor, and the overall quality is not as good as corn starch. The actual effect of water starch thickening is wrong, and it is very easy to deposit. A large number of wheat starch can be reused as food gelling agent, adhesive, emulsifier and thickener. There are great differences between them in characteristics, processing methods and uses. The only difference is that the ingredients are the same. Simply and accurately, wheat starch is cassava starch, and wheat flour (sticky rice flour, glutinous rice flour, also known as wheat starch) is a gluten-free wheat flour. Wheat flour is often used to make crystal shrimp dumplings, instant noodles, sausages, ice cream and other foods.