How to use starch, raw flour and sweet potato flour in cooking? There are many kinds of dishes in China, rich in raw materials, numerous seasonings, diverse cooking techniques, exquisite cooking and so on, which bring us a lot of fun in our life and countless fun to our taste buds. Today we will talk about raw flour, starch and sweet potato flour at the request of the subject. It can be said that it is difficult for us to distinguish them in our daily life, because they are all white powder, which is difficult for the naked eye to recognize. Moreover, starch is a general term. Starch includes green bean powder, potato powder, sweet potato powder, pea powder, horseshoe powder and so on, all of which can be called starch. In fact, raw flour and starch refer to the same cooking condiment, but they are called differently in different regions. However, there is a difference between sweet potato flour and it is easy to understand literally. Sweet potato is made into white powder.
Nowadays, Cantonese cuisine is active in most hotels. If you pay attention, you will find that raw flour usually appears in Cantonese cuisine, which is mainly used for sizing and thickening. Generally made of potato starch, it can increase the fresh and tender taste of food, soften the meat quality and make the ingredients float and shine. Starch commonly used in Sichuan cuisine is made from sweet potato, which is called sweet potato starch. Starch commonly used in Shandong cuisine is made of corn, which is called corn starch. From the material point of view, there is a little difference between raw flour and starch. For example, raw flour is usually potato starch and corn starch. But there are many kinds of starch, usually sweet potato starch, kudzu starch, cassava starch and pea starch. Raw flour is mainly thickening, sizing and hanging paste. But starch can also be used to make food. For example, the taro balls that we often eat now are made of cassava flour, which is the main raw material and indispensable. And bean jelly, which is made of pea powder and so on.
Next, let's talk about sweet potato powder. As the name implies, sweet potato powder is made of sweet potato and sweet potato, which is widely used in Fujian Province. It can be used for sizing, thickening or making some Chinese snacks. My family likes to knead sweet potato flour and steamed sweet potatoes into dough, and then take some and knead them into circles and stuff them into sweet potatoes to make sweet potato balls and authentic snacks. It can also be kneaded into a snack with taro paste. Sweet potato flour is also outstanding in frying, usually showing a crisp taste, and the frying effect is better than other starches.
Next, we will talk about their respective uses in more detail: corn starch: it is the most widely used in daily cooking, and the ingredients are crispy after being wrapped and fried. In cooking techniques, such as frying, vinegar, explosion, etc. Corn starch is suitable for delicate parts of chickens, ducks, geese, pigs, mutton and seafood. Cassava starch: Because of its unique characteristics, it is deeply loved by China dim sum, and can be used to make taro balls, puddings, sago dew and so on. After heating, it is transparent, tasteless and q-elastic. Sweet potato powder has a wide range of uses and various methods, and can be used for sizing and making snacks. Yan Yan's most famous snack in Fuzhou is made of sweet potato powder and meat. After the sweet potato powder is wrapped in the ingredients and fried, the skin is crisp but a little black, but it will not rot after being stewed for a long time, and the skin is delicious.
Cooking is long, enjoying quietly, and there is always a dish that warms people's hearts.
No matter how time passes, keep the food and the beautiful scenery will always accompany you!
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