Cornstarch cannot be used as flour, and you don’t have to rush to use it up. Generally, cornstarch has a long shelf life, so you can use it slowly. Cornstarch is divided into those made from potatoes, sweet potatoes, and other beans. Potato cornstarch can be used to make jelly and cold skin by yourself (just add water and a little coagulant to the raw materials and boil it and let it cool). It can also be used to thicken gravy. Use cornstarch to add it when frying meat and vegetables (such as fish-flavored shredded pork). Submerge the meat in cooking wine, and the fried meat will be particularly tender. There is another use, which I often use at home: the dough always sticks when making dumplings or rolling out noodles. Generally, everyone dips it in dry flour to solve this problem. In fact, it is practical It is better to use cornstarch instead of dry flour. Answer: 2005-10-13 14:14