Starch at home can be identified by its graininess, color and texture.

1. Sweet potato starch

Sweet potato starch is the most granular among the three starches. It has a hard texture and can be large or small. The color is dark gray. Mainly used to paste some fried goods that need to be shaped, such as fried crispy pork. Fried pork ribs, fried crispy mutton, ingredients fried with sweet potato starch. It tastes hard and crisp when eaten directly. It has a unique flavor. It can also be steamed in a pot and made into a steaming bowl. It has a soft and waxy texture and a transparent color. It is also one of the raw materials for making sweet potato vermicelli.

2. Corn starch

Corn starch is the one with the middle graininess among the three starches. It looks similar to flour. The color is whitish and the texture is relatively fine. It feels delicate and smooth to the touch. It is mainly used for powdering, sizing and battering some raw materials, such as powdering in dry-fried hairtail and dry-fried white mushrooms.

3. Potato starch

Potato starch is also called potato starch and cornstarch. Its texture is the most delicate among the three starches. The color is white. Not a single impurity. It feels extremely delicate and smooth to the touch. It is precisely these characteristics of it that make it used as sizing and thickening in Chinese food. For example, starch the shredded pork and sliced ??meat used in some high-end dishes.

The role of starch

1. The role in cooking

China has a long gourmet culture. People have understood the properties of starch a long time ago and have Will be used in cooking dishes. Starch is one of the common auxiliary materials in the cooking process. The most common starch is "thinning". An appropriate amount of starch is added before the dish is cooked to fix the soup and improve the sensory quality and taste of the dish. Starch is also widely used. Used in soups, pickles, various sauces, and seasoning powder.

2. Role in condiments

After being processed by different processes, the properties of raw starch change to varying degrees, which can better adapt to different condiments. Changes in formulas, processing techniques, storage and transportation conditions can improve the quality of condiments.