Starch is a common ingredient in the process of our food, generally used to give the ingredients on the paste, thickening or hanging paste, but a walk into the supermarket, a lot of people are confused, a variety of types of starch, the supermarket shelves placed on at least four or five kinds of starch, common corn starch, sweet potato starch, potato starch, pea starch, etc., seem to be called starch, but in fact the difference between the big it is, the use of the same is! Different, sizing, hanging paste, thickening in the end which one to use? Today we will figure out the difference between the various starches.
Starch can be divided into four categories, one is potato starch, including sweet potato starch, potato starch, tapioca starch; the second category is bean starch, including mung bean starch, pea starch, etc.; the third category is cereal starch, including wheat starch, corn starch, etc.; the fourth category is the starch of other vegetables, such as hoofsticks, lotus root powder.
Figure out the classification, let's talk about their differences!
One, corn starch
Corn starch is the most we usually use, because corn starch is not only the production of large low-cost, and it is used to thicken the gravy is more uniform, very little sediment; used to batter deep-fried, the food will be very crisp; used to marinade the meat can also be soften the meat, so corn starch utility is relatively strong, but also everywhere you can buy.
Second, wheat starch
Wheat starch, also known as clarified flour, white color, but poor luster, is not suitable for thickening, often used to do snacks, more icy mooncakes, crystal shrimp dumplings, intestinal noodles, etc., made out of snacks was translucent.
Three, sweet potato starch
Sweet potato starch without luster, rough granules, consistency is not good control, generally not used for sizing, thickening. But because of the sweet potato starch paste smooth taste, commonly used to do boiled fish, do fans, vermicelli, vermicelli, etc., especially by the public favorite.
Four, potato starch
Potato starch is also known as potato starch, also known as white powder, delicate white, moderate consistency, batter, hanging paste, thickening can be. The main material of the children's favorite wangzai steamed buns is potato starch, which can also be used to make vermicelli and cold noodles.
Five, tapioca starch
Tapioca starch white color, viscous high, transparent after boiling, more Q bullet, so it is often used to do taro balls, pearl milk tea in the pearl, spuds and other snacks.
Six, mung bean starch, pea starch
Pea starch, mung bean starch, the two are almost the same, white and glossy, small water absorption, viscous, boiled very easy to become a block, it is more suitable for doing cold noodles or Longkou fans.
Seven, horseshoe powder, lotus root powder
In addition to beans, cereals, potatoes, in fact, a lot of vegetables also contain starch, such as our common horseshoe and lotus root, horseshoe powder can be used to do horseshoe cake, lotus root powder can be directly brewed, are very nutritious food.