Potato flour: It is a famous traditional snack. Originated from the court of the Ming Dynasty, it was introduced to the people after the death of the Ming Dynasty. Because of its unique taste, it has won praise from the world and has become a famous food in China.

Water starch: it is dry starch with water, and together it is called water starch. Fried things are usually dry starch, or dry starch with egg liquid. Starch used for thickening, also called dough powder, is a polysaccharide polymer condensed from multiple glucose molecules.

Starch is a storage polysaccharide stored in cells in the form of starch granules during plant growth. It is particularly abundant in organs such as seeds, tubers and tubers.

2. Different characteristics

Potato powder: exotic, potato powder broth collects the essence of bone soup, and uses secret technology to maximize the magic and bone fragrance, and the soup is fragrant. It is mellow, fragrant and not greasy, delicious and not dry, transparent and long, violent and lasting. Nutrition, potato flour is rich in various nutrients, including a kind of "chondroitin", which can greatly enhance the activity of bone cells.

Water starch: high nutritional value.

Starch: By thickening, the consistency of juice is increased and attached to the surface of raw materials, thus achieving the luster, smoothness, tenderness and delicious flavor of dishes. It is often used as diluent, adhesive and disintegrant, and can be used to prepare dextrin and starch slurry.

3. Different functions

Potato flour: protein in potatoes is better than soybean, closest to animal protein, and rich in lysine and tryptophan. It is praised by nutritionists as "perfect food". Potato flour is nutritious and one of the anti-aging foods. When it comes to nutritious and anti-aging foods, people tend to think of high-grade rare foods such as ginseng, bird's nest and royal jelly, but rarely think of "popular goods" like potatoes.

Water starch: due to the treatment of starch, flour, paste, juice and thicken, it can also play the role of a protective layer, which not only prevents the loss or destruction of nutrients, but also avoids the unhealthy substances caused by the contact of animal proteins with high-temperature burnt paste.

Starch: When the sauce is hooked into the dish, it will tightly wrap the raw materials, thus preventing the water from overflowing inside the raw materials, which not only keeps the flavor characteristics of the dish fresh, fragrant and tender, but also makes the dish full and not easy to break. Because of the gelatinization of starch, it has transparent colloidal luster, which can reflect the color of dishes and seasonings more vividly and make the color of dishes brighter and more beautiful.

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