Corn starch can be used for thickening

Particularly in our usual frying of lean meat, we add corn starch thickening can be very good to ensure the quality of the meat, to avoid the occurrence of lean meat firewood. Corn starch is mainly used for thickening, and flour is used to make pasta, each kind of starch is different, we should understand the use of corn starch, the correct choice.

Starch

Not only are there many types, each starch is used in a very different way, some are suitable for battering and frying, some are suitable for marinating meat, some are suitable for thickening stir-frying, some are used to make soup, and the average person may not know when to use which one.

In fact, the average person does not have to figure out the role of all the starch, only need to our most common corn starch, potato starch and sweet potato starch and other 3 kinds of starch to figure out, basically it is very powerful, because the other starch is generally life is not used.

Potato starch.

The characteristic of its is to take the big one is viscous. Potato starch has a fine texture, good viscosity, white color, good transparency, and is mainly used for frying meat in pots and pans, making sauces and so on.

Corn starch. The most important characteristic of corn starch is that it is highly hygroscopic, and it is also the most widely used starch in cooking, mainly used for thickening, marinating meat, and hanging paste.

Sweet potato starch.

The biggest special is its strong water-absorbing ability. Sweet potato starch is generally granular, lusterless, and the viscosity is more difficult to control after huizing, so it is generally not used in thickening. It is mainly used for deep-frying and making Chinese dim sum, vermicelli, vermicelli and so on.