Longwu Blue Sky City: Shanghai Registration date: 09-01-06 TA’s answer Starch can play many roles in home cooking, and it is mainly used in the following aspects; 1. Making meatballs When adding a little starch, you can increase the smoothness of the meatballs and the tenderness can also be improved a lot. Second, when you add flour to the batter before frying fish and other raw materials, you should also add a certain amount of starch to make the fried meatballs more smooth. The skin of fish and other fish will be more fragrant and crispy. Third, meat, fish, poultry, etc. that require frying (or stewing in soup) to be tender should be mixed with starch before being put into the pot. This can prevent excessive moisture from leaking out of the raw materials and increase the number of dishes. The tenderness. Fourth, if you want to increase the brightness of the dishes after they are mature or extend the time of keeping the dishes warm, you can use starch to thicken the dishes before taking them out of the pot. Fifth, when making certain soups, you need to use soup. To make it thicker, you can use starch to thicken the soup after boiling. 6. Of course, there are some other uses, such as making some home-cooked dishes with special flavors. Sometimes a little starch is also used, such as fried lotus flowers, fried pepper leaves, etc., which do not have starch. The dishes will not be able to achieve the crispy texture effect. There are three ways to use starch when cooking, namely water starch, wet starch, and dry starch; water starch is used for thickening, wet starch is used for mixing paste, and dry starch is used for powdering. (That is, the skin of the fried finished product is required to be particularly crispy.) Water starch refers to starch that is prepared by adding several times of water; wet starch is dry starch that is only swollen with water until it is wet. 2012-02-26 16:58:26