Starch is a polysaccharide powder obtained by separating proteins and other substances from crops such as corn, sweet potato, and potato. Its color is white and it feels delicate. Starch is commonly used in Chinese food for thickening, sizing, and gelatinization. Commonly known as cornstarch in Hong Kong, Macao, Taiwan and Guangdong, it is a general term for various starches. Taibai powder is called Taibai powder in Taiwan Province. It can be used to thicken starch, paste, and soup, but it will become thinner after cooling, reducing the taste of the dishes. The consistency and brightness are moderate, and the transparency is particularly good. Previously, potato starch was used to make the meat in the pot. Generally speaking, most of the dry starches mentioned in my tutorials use potato starch.

Widely used starch is highly hygroscopic and can be used as bacon or stir-fry dishes. After stir-frying, the dishes will have a crispy texture. Some Western food baking will also add some cornstarch to make the finished product softer. Also known as powder, it is transparent and beautiful. Can be eaten as snacks, such as Cantonese crystal shrimp dumplings and rice rolls. Sweet potato starch is an inferior starch. Because its particles are rough and its viscosity is difficult to control, it is generally not used for sizing or thickening. It has a sticky texture after gelatinization and is often used to make crispy meat and melon soup. Thickening usually refers to pouring water starch into the soup when the dish is out of the pot to make it sticky and stick to the surface of the dish, thereby making the dish more delicious, more beautiful in color, and extending the holding time. If it is a soup dish, it can make the soup taste smoother and more mellow. Thickening is often used in cooking methods such as stir-frying, sliding vegetables, and stir-frying.

It is actually starch with water. Generally there are no specific regulations on the ratio of water to starch. Normally, the ratio of starch to water is 1:4. If water starch is used in thickening techniques such as frying and stir-frying. Some starch can be added, and if it is diluted with water starch, the proportion of starch can be reduced. Sizing refers to applying a thin layer of slurry on the surface of food to lock in the moisture and nutrients of the food during cooking. Make it feel softer, smoother, and more tender. Commonly used sizing materials include water starch, egg white, baking soda, etc. Hanging paste is to hang a layer of clothing-like powder paste on the surface of cut raw materials.

The starch becomes a thick starch paste after gelatinization, and turns into jelly after cooling. This phenomenon is also called starch aging. Can be used to make vermicelli, vermicelli, and sausage. Starch is the main component of the fruits, seeds, tubers and roots of green plants and is produced through a specific process. Starch is characterized by gelatinization when heated, resulting in a viscous state. Usually, we often hear cornstarch and starch. Starch is a general term, which means that starch includes raw flour, but raw flour is only a part of starch. Common starches include corn starch, corn starch, mung bean starch, wheat starch, etc. My eyes often go dazzled when I see them. Raw flour is generally used by every household for cooking. Every kitchen has a packet of raw flour. The ingredients of cornstarch are mostly corn starch or potato starch. In Taiwan Province, it is called Taibai powder. Raw flour has the lowest viscosity of all starches.