The difference between fried stuff potato starch and corn starch is different raw materials, ? different taste and different uses.

Corn starch is made by impregnating corn kernels with 0.3% sulfite, through crushing, sieving, precipitation, drying, and finely grinding, etc. It is highly hygroscopic and has the shape of a white and slightly yellowish powder. Potato starch is obtained by boiling potatoes (including potato skins), after drying and fine grinding and other processes, it can be used as a thickener, with the flavor of potatoes, it has a strong water-absorbing capacity, viscous enough, the color of the more white, good transparency.

Corn starch is the most widely used starch in cooking. Corn starch is crispier after deep frying, so deep fried dishes that need a crispy skin usually need to add corn starch to the batter, such as sweet and sour crispy fish, using corn starch and pea starch mixed with the batter. Potato starch makes a very smooth potato flour, which is great in hot pots and casseroles, but is not as good for battering and thickening as tapioca starch and corn starch.

Potato starch and corn starch uses

Corn starch can make the raw materials in addition to the foreign and increase the aroma, can maintain the true flavor of the food, so that the texture of the more tender and fresh crisp. It is suitable for dishes made of tender texture or selecting tender parts of chicken, duck, fish and shrimp as raw materials. Potato starch, i.e. raw potato starch, is mainly used for marinating meat and making sauces. After the meat is basted with potato starch, it can increase the water retention effect, and the meat tastes not firewood, and the organization is even and delicate, elastic, and fresh and tender.

Potato starch is a good thickener, more suitable for the production of sauces, and its high transparency, the color of the sauce produced by the translucent good-looking; with potato starch marinade meat can make the meat products taste better, more tender. Corn starch is more suitable for making soup thickening, so that the soup is more thick, thus enhancing the taste, in the production of fried food can also be used to do fried food corn starch hanging paste.