Starch is made from sweet potatoes, kudzu, cassava, and other potato ingredients with high polysaccharide content. Raw flour, on the other hand, is usually made from potatoes.

Role:

Starch has a strong ability to absorb water, but the viscosity is relatively poor. When making fried crispy fish, crispy meat and deep-fried food, you need to put sweet potato starch, so that the fried dish will not be soft. If it is a fish fillet batter, also need to use sweet potato starch, so that the fish fillets eat more tender and smooth, not easy to break. If you are frying pork, pork liver, beef and some other tender ingredients, it is best to use mung bean starch, which will make the meat taste more tender.

The raw flour has poor water absorption ability, but the viscosity is better, generally used in the thickening of dishes.