1, thickening: in doing some stir-fried vegetables, soup, often use corn starch to thicken the soup, so that the soup is more thick, so as to enhance 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 taste will be more crispy. Representative dishes: fried chicken cutlet.

4, the production of Chinese snacks: such as mountain noodle dumplings, because of its smooth texture and toughness, it is also very suitable for making vermicelli, vermicelli and so on. Representative dish: hot and sour noodles.

5, make vermicelli, vermicelli, cold noodles

This is made by adding starch to water,

then made into vermicelli, vermicelli shape, and then dried. Mung bean starch made out of longkou vermicelli is almost the best vermicelli, made so fine and not easy to short, the taste is still very strong, other starch is difficult to do.