Corn starch, also called corn flour, is the most widely used starch in cooking. Corn starch is crispy after being fried, so the fried dishes that need crispy skin usually need corn starch paste, such as the mixed paste of sweet and sour crispy fish, corn starch and pea starch.

2. Cassava starch

Before we talk about cassava starch, let's talk about what raw flour is. Raw flour actually refers to starch used for cooking. Generally, most of the starch is used at home, and a packet of raw flour can solve it. Raw flour is generally made of cassava starch and corn starch alone or after mixing, because these two starches are cheap and very practical. Cassava starch is also called water chestnut powder.

3. Pea starch

Pea starch is a good starch, and it is better to use pea starch when frying crispy meat. First, moderate hardness and crisp taste, but not as crisp and hard as corn starch. Moreover, when pea starch is used to make crispy soup or stew, the starch skin will not fall off. Most of the bean jelly and cold rice noodles we eat in snack bars are made of pea starch.

4. Sweet potato starch

Sweet potato starch belongs to inferior starch with dark color and coarse particles. After gelatinization, the taste will be sticky, and it is generally not used for sizing and thickening. However, it has an advantage that it is sticky and slippery after gelatinization. Crispy meat made of sweet potato starch is black, the skin is not crisp enough, but it will not rot after long cooking, and the skin is tough and chewy, which is especially delicious. Think of the dark brown, smooth and tough hot pot noodles.

5. Mung bean starch

Mung bean starch is almost the best quality of edible starch, but it is rarely used in the kitchen (gelatinization mainly depends on amylopectin) because it contains more amylose, less amylopectin and is more expensive. But Longkou vermicelli made of mung bean starch is almost the best vermicelli (some will add some pea starch). It's not easy to be so thin and short, and the taste is still very strong, which is difficult for other starches to do.

6. Potato starch

Potato flour made of potato starch is smooth and good for making hot pot casserole, but its sizing and thickening are not as good as cassava starch and corn starch, which are prone to aging reaction and reduce the taste of dishes, so it is not used much in cooking.

7. Wheat starch

Wheat starch, also called flour, will be used to make some Cantonese snacks, crystal shrimp dumplings and the like, with good transparency and good appearance.

8 tender meat powder

Tender meat powder is added with some enzymes on the basis of starch, which catalyzes the decomposition of protein structure in meat and makes the taste fresh and tender.