1. Potato starch for frying things.

2, corn starch. Corn starch is a good thickener, is the most used in the family, the most stable quality of thickening starch, characterized by sufficient viscosity, fine texture, but poor water absorption. It can be used to make sauces, which are highly transparent and produce sauces that are translucent in color and very nice to look at. At the same time, it can also be used to marinate meat, can well maintain the moisture in the meat, so that the taste of meat products is more tender and crisp.

3, potato starch. Potato starch is the most widely used starch in cooking. Potato starch after deep-frying taste more crispy, so deep-fried, need to have crispy dishes usually add potato starch to hang batter, such as sweet and sour crispy fish, the use of potato starch and pea starch mixed with hanging batter.