The ways to use different starches are: 1. Wheat starch:

Extracted from wheat flour, it is protein-free flour, also called flour. It is gluten-free and highly viscous, so it cannot be wrapped on ingredients alone. It must be evenly mixed with batter before use. The function of clear flour is to prevent the appearance of food from being loose and making the batter appear more transparent. It is also often used in Chinese dim sum such as shrimp dumplings and crystal dumplings.

2. Mung bean starch:

Similar to potato starch, it is better for thickening. It is not as colorful as potato starch, has a smooth texture, good viscosity and low water absorption. The main raw material used to make vermicelli and vermicelli.

3. Corn starch:

Also known as corn starch, it is the corn starch often used in pasta ingredients. It is also called eagle corn starch abroad. Often used to thicken gravy, its color is inferior to potato starch, and the soup will not become thinner after cooling. Cornstarch and flour are mixed to form cake flour, which is used to make cakes and other pastries.

4. Sweet potato starch:

Also called potato starch and sweet potato starch. Not suitable for thickening, but good for frying food.

Extended information:

Usage of starch:

1. Thickening. Add water to the starch, stir until there are no lumps, and then add it to the dish that is about to be cooked. The vegetable juice will become thicker, the color and appearance will be better, and it will also add points to the taste. However, please note that if the water starch is not used, it will precipitate quickly, so before adding it to the pot, you'd better confirm whether the starch has settled or agglomerated.

2. Hanging slurry. The purpose is to lock in the moisture of the meat and make the meat tender. For example, before frying fish, frying shredded pork slices and diced pork, they must be starched. Also, when making meatballs, add starch to act as a binding agent so that the meatballs will not fall apart. When making shredded pork soup, you also need to add watery starch to the meat.

3. Hanging. A layer of coat-like powder paste is hung on the surface of the raw material that has been processed by knife work. Since the temperature of the raw materials is relatively high during frying, the batter will immediately condense into a protective layer after being heated, so that the raw materials are not in direct contact with the high-temperature oil.

Baidu Encyclopedia-Starch