Starch and cornstarch are made from different raw materials.

The raw materials of starch are sweet potatoes, kudzu, cassava and other potato foods with relatively high polysaccharide content. Cornstarch is generally made from potatoes.

Function:

Starch has strong water absorption capacity, but poor viscosity. When making fried fish, crispy meat, and fried foods, you need to add sweet potato starch so that the fried dishes will not become soft. If you are sizing fish fillets, you also need to use sweet potato starch, which can make the fish fillets more tender and less brittle. If you are frying pork, liver, beef and other relatively fresh ingredients, it is best to use mung bean starch, which will make the meat taste more tender.

Cooking flour has poor water absorption capacity but good stickiness, and is generally used to thicken dishes.