Although fried food is a kind of high oil food, human health has great harm, but also can not deny that fried food can bring people rich taste enjoyment, so most people are still on the fried food rush. If you want to eat fried food, making fried food at home is the safest way, while the production method of fried food is relatively simple, the main raw material used is starch. So what starch will be selected in the production of fried food?

There are many types of starch, mainly mung bean starch, tapioca starch, sweet potato starch, sweet potato starch, potato starch, wheat starch, diamond starch, root starch, corn starch and so on, is not a little cloudy to the fog to go on hearing this name.

And in our lives, the most commonly used three starches are: corn starch, potato starch, sweet potato starch, if you can distinguish these three starches, basically very good.

As a frequent cook for the foodie to distinguish these is a matter of necessity, the next surface of the total skin to follow the introduction of some of the various types of starch characteristics and uses.

Corn starch (cornstarch)

Features: strong hygroscopicity

Corn starch is the most widely used starch in cooking, mainly used for thickening, marinade, hanging paste and so on.

1, thickening: in doing some stir-fried vegetables, soup, often use corn starch to thicken the soup, so that the soup is more thick, thus enhancing the taste. Representative dishes: tofu flower

2, cured meat: in the marinade pork, beef and other raw meat, will add some corn starch, so that fried meat taste more tender. Commercially sold tender meat powder, its main ingredient is corn starch. Representative dishes: green pepper fried shredded pork

3, hanging paste: because of its taste of moisture absorption is strong, wrapped in a layer of corn starch on the surface of the food, after deep-frying, the texture will be more crispy. Representative dishes: fried chicken fillet

Potato starch (potato starch)

Features: sticky

Potato starch viscous is very strong, white color, good transparency, mainly used in the production of sauces, deep-fried pot roast, etc..

1, making sauces: potato starch is a good thickener, is widely used in sauces food, its transparency is high, writings out of the sauce color transparent, looks more appetizing.

2, if you want to make pot roast, it is best to use potato starch, because of its strong viscosity, swelling, hanging on the paste will be less likely to fall.