Potato starch is commonly used in home cooking, and mung bean starch is used less. Potato starch is fine in texture and white in color. The gloss of dishes thickened with potato starch is better than that of mung bean starch, but the water absorption of potato starch is not as good as that of mung bean starch. Starch suitable for dishes can be used according to the actual situation when cooking.
Thickening skills of cooking
First, master the thickening time, which should generally be carried out when the dishes are nine ripe. Too early thickening will scorch the marinade, and too late thickening will easily make the dishes heated for a long time and lose their crisp and tender taste.
Second, the thickened dishes should not use too much oil, otherwise the marinade will not stick to the raw materials easily, and the purpose of adding umami flavor and beauty will not be achieved;
Third, the soup should be appropriate. Too much or too little soup will cause the sauce to be too thin or too thick, thus affecting the quality of the dishes;
Fourth, when using pure flour juice to thicken, you must first adjust the taste and color of the dish, and then pour in wet starch to thicken it, so as to ensure the delicious taste and bright color of the dish.