The best way to use corn starch for deep frying is to use corn starch, and the best way to use potato starch for thickening is to use potato starch. More varieties of starch on the market, such as common corn starch, pea starch, potato starch, sweet potato starch, etc., many people do not know how to choose the starch, mistakenly believe that they are the same thing, in fact, this is not the case, because of the different varieties of different paths of use are also different, if you use the wrong one may lead to the failure of the whole dish production.

One, corn starch

Corn starch is the most suitable for the production of fried food, this is because it made out of the appearance of the food is golden and crispy, just look at the people feel very appetizing, coupled with the price is cheap, so by the people of the masses of the favorite. Corn starch in many varieties of starch viscosity is poor, and is not suitable for thickening, the soup will appear darker, taste and color will have a certain gap.

Two, potato starch

Potato starch has a very good viscosity, with it thickening is appropriate, the production of soup glossy transparent, taste compared to corn starch will be better, in addition to potato starch can also be used to marinate other meat food, so that it can be very good to lock the meat in the water, so that the meat texture is more tender and smooth.

Three, other starches

In addition to corn starch and potato starch, there are many other varieties of starch, for example, sweet potato starch to make the food color is darker, more expensive, so the frequency of use in daily life is not high, often used to make sweet potato starch, the taste of Q smooth. Wheat starch, also known as clarified flour, is often used for food such as Guangzhou intestinal noodles and shrimp dumplings because the food made with it is crystal clear. Pea starch is not common in life, but it is made out of cold skin, cold noodles is absolutely essential to the summer food, soft with some flexibility, both good-looking and delicious.

It can also be seen that each starch because of the nature of different, so the use of the way will be different. As long as you figure out their characteristics, you can make the food you make more delicious.