1, corn starch
It is the most widely used starch in cooking, mainly used for thickening, curing meat, hanging paste and so on.
2. Potato starch
Potato starch is made from potato by grinding, kneading and washing, and precipitating, and is characterized by sufficient viscosity, fine texture, white color and high gloss.
3. Lotus root starch
It is a starch product, which is made by mixing wheat starch and lotus root starch. It has the characteristics of strong water absorption and delicate texture. Compared with other starches, lotus root starch has better quality and taste.
4. Mung bean starch
Mung bean starch is extremely sticky, non-absorbent and white. Although it is a little expensive, it ranks first among starches. Mung bean powder is a kind of starch with good taste and wide use, which is suitable for thickening.
5. Wheat starch
It is a kind of gluten-free flour formed by soaking wheat in water and grinding it, also called chengmian and tingfen. It is characterized by high viscosity, but it should be noted that it is easy to precipitate after thickening.
6, pea starch
It is a kind of starch made from pea seeds, which is characterized by smooth and translucent finished products, cold, tender and refreshing taste, and fine and smooth powder.
Reference to the above content: Baidu Encyclopedia-Mung Bean Starch
Reference to the above content: Baidu Encyclopedia-Corn Starch