1. Corn Starch
Corn starch, also called cornstarch, is the most widely used starch in cooking. Corn starch has a crispier texture after deep-frying, so deep-fried dishes that need to have a crispy skin usually add corn starch to the batter, such as sweet and sour crispy fish, which uses a mixture of corn starch and pea starch to hang the batter.
2. Tapioca starch
Tapioca starch, before saying what is raw flour, raw flour is in fact specifically referred to as starch used in cooking, most of the general home with starch, can be solved with a packet of raw flour. Raw meal is usually processed with tapioca starch and corn starch alone or mixed, because these two starches belong to the cheaper price, but also very practical. Tapioca starch is also called diamond flour.
3. pea starch
Pea starch belongs to the better starch, fried crispy meat with pea starch is better, one is soft and hard moderately, the texture is very crisp, but not like corn starch is so crunchy and hard. And use pea starch to make crispy meat soup or braised vegetables, the starch skin does not come off. We eat in the snack bar cold noodles, cold skin, mostly made of pea starch.
4. Sweet potato starch
Sweet potato starch belongs to the poorer quality starch, darker color, rougher particles, paste, the texture will be more viscous, sizing thickening will not generally use it. But it has an advantage, that is, after paste sticky at the same time also relatively smooth, with sweet potato starch made of crispy meat, black, the skin is not crispy enough, but used to do casserole, long cooking does not rot, the skin tough, chewy, especially tasty. You think about the kind of black and brown smooth and tough hot pot broad noodles know.
5. mung bean starch
Mung bean starch can almost be said to be the best quality of edible starch, but because it contains more straight-chain starch, branched-chain starch is less expensive, and more expensive, so the kitchen is less used (pasteurization occurs mainly by branched-chain starch). But mung bean starch makes almost the best longkou vermicelli (some add some pea starch as well), and makes it so fine it's not easy to shorten, and the texture is still very strong, which is hard to do with other starches.
6. Potato starch
Potato starch made of potato flour is very smooth, under the hot pot, do casserole is very good, but sizing, thickening is not as good as tapioca starch and corn starch, and prone to aging reaction, reducing the taste of the dishes, so the cooking process is not used much.
7. Wheat starch
Wheat starch, also known as clarified powder, will be used to make some Cantonese dim sum, crystal shrimp dumplings and so on, good transparency, made out of a very good-looking.
8 tender meat powder
Tender meat powder is based on starch with some enzymes, catalytic decomposition of the protein structure of the meat, so that the taste becomes tender.