Corn starch: This kind of starch is the most common and cheapest in the market. It is usually used to "thicken" or make dry fried food because this starch is white. If you put it in water, it is like milk. If it is dry fried food, almost no surface color can be seen, and it belongs to translucent powder.
The use of corn starch:
Thickening is more common, which can make the soup thicker and brighter when put into the soup. Usage: Generally, the ratio of starch to water is 1: 1. Because starch has strong coagulability, it needs to be broken up by hand and then boiled in soup. If you add dry starch, you can't put it directly into the soup. Starch will agglomerate quickly when it meets hot water.
Sweet potato starch:
This kind of starch is very different from corn starch, one is flour-like and the other is granular, and the color of sweet potato starch will be darker. This sweet potato starch is made of pure grain without adding anything. If you find that it has the same powder as corn starch and the color is very white, then you must have added other foods. Pay attention to the details of the food ingredient list.
The use of sweet potato starch:
The most common sweet potato starch is used to make "vermicelli" or vermicelli. Of course, there are other uses. For example, sweet potato starch is used in dregs noodles, Hu spicy soup, crisp meat and other foods. The viscosity of sweet potato starch is much higher than that of corn starch. If it is thickened, use corn starch, which has high transparency. If you need high viscosity, use sweet potato starch, the color is dim.