1. Sweet potato starch

Sweet potato jelly

Ingredients

100 grams of sweet potato starch, 450 grams of water, 35 grams of light soy sauce, 15 grams of sesame oil, 15 grams of chili oil

Method

1. Pour sweet potato starch into a container. Sweet potato starch usually has small lumps. It doesn’t matter;

2. Pour water into the sweet potato starch;

3. Filter it through a sieve, and the little lumps will disappear;

4. Then Put the filtered water in a container, preferably a thick-bottomed pot;

5. Stir constantly over medium-low heat;

6. Stir until it changes color. Pour it into a container and put it in the refrigerator after cooling;

7. Take it out from the refrigerator and place it on the chopping board;

8. Cut it into strips;

9. Add seasonings on top. If there are chopped peanuts, add cucumber shreds and so on.

2. Potato Starch

Guobao Pork

Ingredients

Main Ingredients

Pork Tenderloin 400g

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Accessories

Potato starch 200g corn oil 600ml sugar 100g 9 degree rice vinegar 50ml salt 2g cooking wine 5ml onion 5g ginger 5g garlic 5g carrot 5g coriander appropriate amount

Steps

1 Wash the tenderloin, remove the tendons and cut it in half diagonally (that is, cut the rectangular meat diagonally into two triangle-shaped pieces of meat).

2 Cut the meat into thin slices with the back of the knife.

3 Add cooking wine and 1g of salt to the meat slices and mix well.

4. Select Northeast pure potato starch.

5. Pour the starch into a bowl, add an appropriate amount of water and soak the starch for more than half an hour.

6. After more than half an hour, the water will float on the starch, pour away the water. At this time, the starch will be a little dry and difficult to grasp, but you can grab it with force. Catch it and mix it into the meat.

7. Grasp the soaked starch into the meat slices and wrap them evenly.

8. Cut the onions, ginger, carrots, and coriander stalks into thin strips, and cut the garlic into small slices.

9. Pour oil into the pan and heat until cooked.

10. Put the meat slices into the pot one by one and fry until they bubble and float.

11. Put the fried ground meat in a bowl.

12. After frying the meat in batches for the first time, continue to heat the oil to the highest temperature. The oil surface is completely calm and there is a little smoke. Then fry the meat again in batches until it is mottled. Remove the burnt red color to control oil. (About 20 seconds)

13. Pour out the oil, add sugar and vinegar and simmer over medium heat until some juice becomes thick, then add all the seasonings

14. Pour in the meat slices and cook over high heat Quickly remove the sauce from the pan. (It’s best if you can shake a large spoon. If you don’t have the energy, you can only stir-fry the meat as quickly as possible to distribute the juice evenly and take it out of the pot)

3. Corn starch

Oil-free and low-fat Yogurt cake

Ingredients

25g low-gluten flour, 10g corn starch, 2 eggs, 100g homemade yogurt, 5g sugar (egg yolk), 25g sugar (egg white), 3 drops of white vinegar

1. Keep ingredients aside.

2. Use an oil-free and water-free basin to separate egg whites and egg yolks. Add sugar to the egg yolks and beat with your hands until even and light in color.

3. Add yogurt and mix well.

4. Sift in the flour and cornstarch, stir until there is no dry powder and it becomes a fine egg yolk paste.

5. Add three drops of white vinegar to the egg whites and mix evenly. When the egg whites become fish-eye bubbles, add one-third of the sugar and beat; when the egg whites are fine, add one-third of the sugar and beat with a whisk; when the egg whites are swollen and have lines, add the rest of granulated sugar and continue to beat until wet peaks form.

6. Take one-third of the meringue and put it into the egg yolk paste, and mix evenly. Finally, pour the egg yolk paste into the meringue and stir to form a uniform batter.

7. Pour into the mold and shake lightly a few times.

8. Preheat the oven to 150 degrees for 5 minutes. Take a deep baking pan, fill it with one-third of the water, and place it into the mold. Place the baking sheet in the middle and lower part of the oven at 150 degrees for 60 minutes. Observe the color of the cake, then increase the oven to 170 degrees and continue baking for 15 minutes.

9. The color is nice.

10. Let cool and remove from the mold.

11. Moist and soft texture, great taste.