What can be used instead of starch and can flour be used instead of starch What can starch be substi

Flour, corn flour, lotus root flour, water chestnut flour, tapioca starch, etc., but they can only be used as a temporary substitute, because the thickening effect is far less than that of starch.

Starch is made by polymerizing glucose molecules and is the most common form of carbohydrate storage in cells.

In addition to edible, it is used in industry to make dextrin, maltose, glucose, alcohol, etc., and is also used for the preparation of printing pulp, the sizing of textiles, the gluing of paper, and the pressing of pharmaceutical tablets.

Starch can be replaced with flour, corn flour, lotus root flour or water chestnut flour, but the effect of making dishes is not as good as starch. For example, flour is sticky, suitable for replacing starch for fried food, not for thickening.

There are many types of starch, the common ones are sweet potato starch, potato starch, etc. It is often used in daily life to thicken the meat, make the meat more tender, and make the dishes more delicious. If there is no starch when cooking, you can also use flour, corn flour, lotus root flour or water chestnut flour to replace it, but the effect is not as good as starch.

How to eat starch.

1. Starch thickening, when the dish is ripe, pour the evenly mixed starch juice on the dish or in the soup, which can make the soup thicker and make the dishes with more moisture juice in time.

2. Wrap fried food, when you need to fry it, you can add an appropriate amount of starch, mix it and then put it in hot oil to fry, which can not only make the fried food form, but also will not affect the color of the food itself.

3. Starch-cured meat makes the meat more smooth and tender, usually when stir-frying meat foods such as chicken and pork, a little starch will be added to the cut meat, and then grasped evenly, and then stir-fried in the pot. This will make the meat more tender and refreshing.

Starch can be used flour,Corn flour, lotus root flour or water chestnut flour and other temporary substitutionsBut the effect is far less than starch, for example, flour has a large viscosity, so it is not good to thicken the effect at all, but wrap the flour in fine gauze and wash it in water, it will wash out a lot of white pulp, the water is clarified, and the excess water is poured out, and the rest is water starch.

Or if there are potatoes next to you, you can take 1-2 washed, peeled and shredded, and then soak in clean water for about 30 minutes before taking out, and then let the soaked water stand for about 10 minutes, and then pour out the water above, the bottom is water starch, which can also be temporarily used to replace starch.

Difference Between Starch and Starch:

The difference between starch and starch is that starch belongs to starch, which is a subcategory of it, which is used for food processing, and there are many types of starch, such as corn starch.

mung bean starch, etc.

Difference Between Starch and Flour:

Flour is a powder made by directly grinding wheat or other grains after peeling, which is slightly yellowish; Starch is an egg white isolated from flour.

A polysaccharide substance obtained after substance and other substances, the color is purer and whiter.

Starch can be replaced with the following:

1.Mung bean starch: Mung bean starch is the best starch, generally rarely used, characterized by sticky feet, low water absorption, white and shiny color. It can be used as a chemical raw material in medicine, such as mumps, influenza vaccine, etc.

2.Potato starch: Potato starch is a starch commonly used in households, which is made by grinding potatoes, kneading and precipitating. The characteristics are: sticky enough, delicate texture, white color, luster is better than mung bean starch, but poor water absorption.

3.Wheat starch: Wheat starch is made by precipitating or flour after the dough has been washed out of gluten. The characteristics are: white color, but poor luster, the quality is not as good as potato flour, and it is easy to precipitate after thickening.

In addition, sweet potato starch, water chestnut starch, lotus starch, corn starch, etc. can be used instead of starch.

No, you cannotStarch is sticky and can adhere to the surface of food. Flour tends to clump and does not adhere evenly to the surface. Starch is the polymerization of glucose molecules, which is the most prevalent storage form of carbohydrates in cells.

Starch is also known as starch in the catering industry, the general formula is (C6H10O5)N, the hydrolysis to the disaccharide stage is maltose, the chemical formula is C12H22O11, and the monosaccharide (glucose) is obtained after complete hydrolysis, and the chemical formula is C6H12O6. There are two types of starches: amylose and amylopectin. The former is a spiral structure without branches, no, the starch is sticky and can be attached to the surface of food.

Flour tends to clump and does not adhere evenly to the surface.

Starch is the polymerization of glucose molecules, which is the most prevalent storage form of carbohydrates in cells. Starch is also known as starch in the catering industry, the general formula is (C6H10O5)N, the hydrolysis to the disaccharide stage is maltose, the chemical formula is C12H22O11, and the monosaccharide (glucose) is obtained after complete hydrolysis, and the chemical formula is C6H12O6.

Starch effect: whether the thickening is appropriate or not has a great impact on the quality of the dish, therefore, thickening is one of the basic skills of cooking. Thickening is mostly used in cooking techniques such as boiling, smoothing, and stir-frying.

The common denominator of these cooking methods is that they are fast and fast. Dishes cooked in this way are basically free of soup.

However, due to the addition of certain sauces and seasonings and the water of the ingredients themselves during cooking, the dish looks like the soup has increased, and by thickening, the consistency of the juice increases, and it adheres to the surface of the raw materials, so as to achieve the glossy, smooth, tender and delicious flavor of the dish.

Yes, if you are not engaged in scientific research, or you have to keep improving, flour can be used as starch, we know that ordinary flour is 99% starch and 1% of other tissues combined, so most of the ingredients in flour are starch.

Flour should not be used as a substitute for starch, and flour contains protein in addition to starch. Because they don't work the same way and what they do. Starch is used to thicken soups, coat foods to be fried, and make meats soft and tender, while flour does not.

However, if you wrap the flour in washing gauze and wash it in water, a lot of white things will come out, and at the end of the wash, there will be a lump of things in the gauze, that is, proteins, etc. Clarify the water, pour out the excess water, and mix well (leaving a little water) to make the water starch.

Flour should not be used instead of starch. If flour is used, it will turn into a white paste. However, flour and starch can be partially replaced when frying, and the flour is thicker and tougher when fried, because it contains gluten, and the starch is crispy, and the two are generally mixed in proportion.

The flour alone should be fried crispy, and baking powder should be added to make a crispy pulp.

Notes:If there is really no starch at hand, and you are in a hurry to use it, you can take two potatoes, one can also be used, peel and wash them and cut them into shreds or slices, and then soak the shredded potatoes or potato slices in clean water for a while, then take out the shredded potatoes or potato slices, put the soaked water there for 10 minutes, and then slowly pour out the clear soup on top, and the rest below is water starch, which can be used to cook. The longer you soak, the thicker the starch becomes.

When it comes to starch, it is the most commonly used thing in our lives, and it must be indispensable when boiling fish and stewed meat. So what can be replaced without starch?

1. Starch can be made with corn flour.

Lotus root flour, flour or water chestnut flour are temporarily replaced, but the effect is far less than that of starch.

2. If you are in a hurry to use starch and there is no starch around, you can take out two potatoes, peel and wash them and cut them into shreds, soak them in clean water, soak them for about 30 minutes, and then let the soaked water stand for about 10 minutes, pour out the water above, and the water starch below.

It can be used temporarily in place of starch.

3. Starch does not refer to a single powder, but a general term, and the common edible starches in life include sweet potato starch and corn starch.

and potato starch.

For example, most of the starch used in northern Shandong cuisine is corn starch, and most of the starch used in Sichuan cuisine is sweet potato starch, and corn starch is similar to starch, but the use of corn starch is mainly used to thicken, and although flour has a large stickiness, it is not good at all to thicken the effect.

That's all for what you can do without starch.

Potato starch can be used.

Potato starch sticky feet. Specialty: Marinating meats, making sauces and thickening. Potato starch is viscous enough, delicate texture, and low gelatinization temperature, which can reduce the loss of nutrients and flavor caused by high temperature, and can be used to thicken to maximize the original flavor of ingredients.

Potato starch is a modified starch that is a good thickener and is widely used in sauces. In addition, it has high transparency, and the sauce produced is transparent in color, which makes it look more appetizing.

Starch is to make food more crispy and delicious, so the commonly used corn starch and ordinary flour can be replaced, but in terms of overall effect, it is actually inferior to starch.

You can use flour instead, but the flour will be easy to dry out and scorch. The main task of starch is to make the meat tender and refreshing. It's okay to replace it occasionally, but if you use it often, I personally recommend that it can't.

You can use sweet potato starch instead. It is mainly used to increase the consistency of soups and vegetable juices to increase the taste. Flour is not the same in nature and taste. This will make the meat more tender and refreshing.

Flour can be used as a raw material to quickly make starch.

The method is: wrap the flour in fine gauze and wash it in water, which will wash out a lot of white pulp; The water clarifies, the excess water is poured out, and all that remains is water starch. You can also wash the shredded potatoes (slices) with water and precipitate them to obtain starch.

If there is really no starch at hand, and you are in a hurry to use it, you can take two potatoes, one can also be used, peel and wash them, cut them into shreds or slices, and then soak the shredded potatoes or potato slices in clean water for a while, then take out the shredded potatoes or potato chips, put the soaked water there for 10 minutes, and then slowly pour out the clear soup on the top, and the rest below is water starch, which can be used to cook. The longer you soak, the thicker the starch becomes.

It can be replaced with too white powder. Instant raw potato starch. Potato starch is the starch commonly used in the family, which is made by grinding potatoes, kneading and precipitating.

It is sticky enough, delicate in texture, white in color, and glossy better than mung bean starch, but poor in water absorption. In Chinese cooking (especially Taiwanese cuisine), Taibai powder is often mixed with cold water and added to the cooked dishes to thicken, so that the soup looks thick and the appearance of the food looks shiny.

1. Too white powder. Instant raw potato starch and potato starch - the most and most stable quality thickening starch used in households, called Taibai powder in Taiwan. The characteristics are: sticky enough, delicate texture, white color, luster is better than mung bean starch, but poor water absorption.

In Chinese cooking (especially Taiwanese cuisine), Taibai powder is often mixed with cold water and then added to the cooked dishes to make the soup look thick and make the food look shiny.

2. Sweet potato flour. It is also called sweet potato starch and potato starch, which is characterized by strong water absorption, but poor viscosity, dull, dark red with black color. It is a powder made of sweet potato starch, etc., generally sweet potato powder is granular, there are two kinds of coarse and fine grains, usually buy at home to coarse sweet potato powder is better.

3. Tapioca flour. It is also known as water rhombic flour and Thai corn starch, which will be transparent after being cooked with water, and the taste is elastic.

Fabric can be used instead, but it needs to be processed first.

The method is as follows: 1. Wrap the flour in washing gauze, put it in water and wash it, there will be a lot of white things coming out, and at the end of washing, there will be a ball of things in the gauze, that is, protein, etc.

2. Clarify the water, pour out the excess water, (leave a little water) and mix it well, which is the water starch 3. The things in the gauze can actually be steamed to make gluten to eat, that is, we eat the thing in the cold skin.

1.Take two potatoes, peel and wash them and cut them into shreds or slices.

2.Soak the shredded potatoes or potato chips in clean water for a while, then remove the shredded potatoes or potato chips.

3.Leave the soaked water there for 10 minutes, then discard the broth on top.