1. Corn starch
Corn starch is extracted from corn kernels. The "water starch" that we usually use when cooking or cooking soup is corn starch. Using it to thicken the soup will have a smooth and thick effect, and the food will look brighter. At the same time, corn starch can also be used to cure meat. In the process of curing with other seasonings, corn starch will also play a "tender meat" role. In addition, the "fried fresh milk" and "baked fresh milk" which have been very popular some time ago need to add corn starch when cooking dairy products, because it will become more and more viscous with the increase of temperature, thus achieving a fixed effect.
2. Potato starch
Potato starch is a kind of starch commonly used in families, which is often used to thicken and size meat, and its transparency is very high, which will make the dishes look brighter and better without affecting the color of the dishes, and because of its strong viscosity, it will also be used to make potato powder common in mala Tang.
3. Sweet potato starch
The granules are relatively large, have strong water absorption, and taste smooth after gelatinization. They can be used to make boiled fish, vermicelli, etc. It is also used to size and fry food in northern areas, but the food fried by it has strong skin toughness and a chewy granular skin, and is often used to make salted crispy chicken and small crispy meat.
4. Cassava starch
Cassava starch is an important member in dessert shops. It is found in taro, sago and pearls that people usually like to eat. Cassava starch can make the ingredients appear translucent and Q-bomb is delicious. It is worth noting that although there is only one word difference between cassava starch and sweet potato starch, they are completely different, and it is impossible to replace cassava starch with sweet potato starch.