If you don t have starch at home, can you replace it with other flour or something?

If you don't have starch at home, you can make fish, for example, we can steam fish, grill fish, these are all without starch, if you make something into sauerkraut fish, I suggest that you can simply wash the white noodles, and you can also add Qing Dynasty eggs to the flour, which can't be said to be much better than starch. But the final effect is also okay, I do it myself, and if you make fish, it's even simpler, you can also use white noodles instead, you can also add eggs, add any home-cooked condiments, and finally fry fish, it is also delicious, of course, for the family, there is no need to be too demanding.

The starch used to make fish, yes, the fish plug-in, the powder, or the order of the fish, to ensure the smoothness of the fish fillet and the starch added first, if it is fish, it can be completely put into the flour, add an appropriate amount of eggs, so that the fried fish, the skin is more crispy, and golden, if it is a salted fish fillet. Then it is not recommended to use flour, because flour is easy to paste, and if the fish is cooked like this, it will appear more viscous, if there is no starch at home, as long as the appropriate amount of egg white.

That's it, keep the fillet tender, keep the moisture in the fillet and don't know what your fish is going to eat. Steamed, grilled and stewed fish can be done without starch. Generally, I would apply a small amount of oil directly to the surface of the fish after the pan was heated.

Fry the fish directly in the pan, then do not turn it before designing, and then stir-fry the seasoning and stew after frying. As for fish fillets or pieces of fish, you can boil them directly, or you can add egg whites to grab them, and then stew them again. If you really like to fry with starch, you can use a small amount of flour if you don't have one.

I don't know what fish you want to do. If it's fried in brown soy sauce, I use plain flour at home. Wash and dry the fish.

Cut on both sides. Marinate with salt and add wine, onion and ginger and marinate for half an hour or more.

Wipe dry with kitchen paper and set aside. Now teach you a little trick, prepare a strong enough plastic bag, put an appropriate amount of ordinary flour, put the fish in, turn it back and forth, so that the surface of the fish is covered with flour, and then take out the fish, shake off the excess flour, there will be a thin layer of flour on the body, you can fry it in the pan until golden brown on both sides. If there is more flour in the plastic bag, you can save it for the next time you cook fish, and it will not be wasted, but it is best not to add too much flour at a time, not enough to add more, and try to use it up all at once.

Corn starch, which is more common among everyone, is cheaper than others. This one is made from corn and contains protein and a small amount of fat. Corn starch is generally suitable for sizing meat, which can keep the meat fresh and tender, and the fried meat will be smoother and tenderer, which is the starch used by many people in the family.

Sweet potato starch, this ** will be more expensive, this is made from sweet potatoes, containing very trace elements. There are many types of sweet potatoes sold on the market, and its applicability is relatively strong, and it can be used to make vermicelli. Sweet potato starch is generally more suitable for hanging paste, wrapping the meat with sweet potato starch, and after frying, the meat is also very crispy.

Potato starch, also known as potato starch, is made of potatoes, which will have a faint potato flavor, its viscosity is large, the gelatinization temperature is low, and the water absorption capacity is strong. Potato starch is suitable for thickening, and adding some potato flour when cooking vegetables can maintain the original flavor of the dish, and the taste is also better.

The difference between these three types of starch is still quite big, and many people don't know how to use these starches, thinking that they are all the same, no matter what they cook, they are just put in it. In fact, there is a difference between the three types, cornstarch is suitable for sizing, sweet potato starch is suitable for hanging paste, and potato starch is suitable for thickening, so don't make a mistake when stir-frying.

If there is no starch, you can use glutinous rice flour or flour instead, of which flour is the most common, both of which have a thickening effect, but pay attention not to use too much, otherwise it is easy to clump.

You can't use other flour or the like, you can use egg whites, and the dishes made with flour are not good-looking.

I think of course it is, flour can be used instead of starch to a certain extent, but the effect will not be so good.

Starch should not be replaced with flour. The starch is not the same as the flour, the effect is not the same, the starch is generally used to thicken, make the food thicker, the flour used is some of the pasta we usually eat, mostly used for steamed buns and the like. Therefore, the two are not the same, and they cannot be replaced together.

There is a big difference between starch and flour, starch is mainly used to thicken, can make the soup sticky, can also be used to marinate meat, can make meat soft and tender.

In addition to starch, flour also contains protein, which has a certain gluten, and cannot be used to thicken and marinate meat.

No. When the starch is gone, you can't replace it with flour. Flour and starch are two different things, they are widely used, but they have their own characteristics and cannot replace each other.

Flour is one of the most common staple foods in life, and starch is not, starch is mostly used as a condiment in cooking, and the most widely used in life is corn starch, which can make the ingredients tender and refreshing, but flour is not. Flour is mostly used to make steamed buns, steamed buns, etc.

The efficacy of starch.

Starch can add a lot of energy to the human body, because the main component of starch is the polymer of glucose, which belongs to a kind of long-chain sugar, after people eat starch, it can be converted into glucose in the oral cavity and gastrointestinal tract, and can be quickly converted into energy in the human body, which can meet the energy consumption of the human body when working normally, and can replenish energy for the human body and relieve physical fatigue.

If people have hypoglycemia, they are prone to a variety of adverse symptoms such as limb weakness and dizziness, at this time, you can eat some starch in time, because starch will react with saliva in the mouth, and a large amount of maltose will be produced, and these maltose can be converted into glucose after entering the stomach and intestines, which can meet the body's need for carbohydrates and make the glycemic index rise as soon as possible.

Flour should not be used as a substitute for starch because it does not work the same as the one used by Lingso. Starch is used to thicken soups, coat foods to be fried, and make meats soft and tender, while flour does not.

Starch should not be replaced with flour. Flour is very sticky, so it's not good to thicken or something, but it's okay to fry chicken thighs or something.

In fact, when a small amount of Yonzi local flour is applied, flour can be used instead, but the amount should be less than starch, and it must be eaten while it is hot.

If you really don't have any starch at hand and you are in a hurry to use it, you can take two potatoes or one, peel them, wash them and cut them into shreds or slices.

Then soak the shredded potatoes or potato chips in clean water for a while, then remove the shredded potatoes or potato slices and let the soaked water stand there for 10 minutes. Traces of Wang.

Then slowly pour out the consommé on top, and the rest below is water starch.

It can be used for cooking. The longer you soak, the thicker the starch becomes.

Flour can be mixed with flour and egg white, but the effect is still not as good as starch, so it's best to buy some. Generally, there is starch and some egg white is better. If you have sweet potato flour at home, you can also do it.

I suggest that you add some chicken and braised fish when you cook fish in the future, and you can wrap some ordinary all-purpose flour on the fish before frying. If you need starch to thicken the soup at the end, then add more sugar and dark soy sauce to the seasoning when you cook the fish, and the soup is also thick at the end, so it doesn't matter if there is no starch.

<>If you want to make sauerkraut fish, I suggest that you can wash white flour and simply thicken it and then add egg white, which can not be said to be much better than starch, but the final effect is also OK, I have done it myself, and if you are pickling fish fillet, it is not recommended to use flour, because flour is easy to get out of the paste, so that the boiled fish will appear more viscous, if there is no starch at home, just add an appropriate amount of egg white, it can play the same role to ensure the tenderness of the fish fillet.

The dishes made of powder are crystal clear, bright and shiny, and they look very appetizing. But flour is different, I used to use flour instead, but the dish turned into a paste, and the flour sticky on the top of the dish, which was very unsightly. So experience tells me that you can't use a thin layer of uniform flour, you can fry it in an oil pan until golden brown on both sides.

If there is still more flour left in the plastic bag, you can keep it for the next time you make fish, and it will not be wasted, but it is best not to add too much flour at one time. If you eat sweet and sour fish, sauerkraut fish is best starch, especially the fish fillet of sauerkraut fish, with starch + egg white, the slurry out of the fish fillet should be much smoother and tenderer, this dish is best not to use flour instead of starch, if there is really no at home, and there is no time to go out to buy if you really can't find starch at hand, use flour and baking powder! Baking powder is added, and the flour will swell up when fried, and the effect is similar to that of the starch added, but it is not so crispy, and the baking powder should be aluminum-free!

If you don't have starch at home, you can also use flour instead. However, there may be some differences in the taste of the food produced.

Without starch, it can also be replaced with other flours and the like. But there will be some differences in the texture, and the taste of the food will not be exactly the same.

No. If you use flour instead, it will look different and taste different.

Yes, it doesn't affect the taste, and many families do it.

Without starch, flour cannot be substituted. Because starch and flour have different effects and effects. Starch is used to thicken soups, to coat foods to be fried, and to make meats soft and tender, while flour does not.

Starch is a high molecular weight carbohydrate and is a polysaccharide composed of a single type of burning sugar unit. The basic composition of starch is -d-glucopyranosyl, and the covalent polymer formed by glucose dehydrated molecules and linked together by glycosidic bonds is starch molecules. <

Without starch, flour cannot be substituted. Because starch and flour have different effects and effects. Starch is used to thicken the soup and wrap the food to be fried, which makes the meat soft and tender, while flour does not.

Starch is a high-molecular carbohydrate and is a polysaccharide made up of a single type of sugar unit. The basic unit of starch is -d-glucopyranoscopyranos, and the covalent polymer formed by the dehydration of glucose molecules and linked together by glycosidic bonds is the starch molecule.

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

Starch is formed by the polymerization of 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, sizing of textiles, gluing of paper with rotten, pressing of pharmaceutical tablets, etc.

1. Flour: Flour is a kind of vertical limb powder made of wheat, there are three kinds of high-gluten flour, medium-gluten flour and low-gluten flour, which have the characteristics of water absorption and viscousity, and the ingredients made are soft and glutinous, chewy, and can be temporarily replaced when there is no Dianzhi Xianchang flour.

2. Corn flour: corn flour is mainly made of corn as raw material, after processing, it can be divided into yellow corn flour and white corn flour according to the color, which contains Zheng Pao vitamins, cellulose, grain alcohol and other nutrients, with viscous water and good water absorption, can temporarily replace starch.

Summary. Hello dear. In some cases, flour can be used instead of starch, but the two are not exactly the same, and the effect may be different.

Here are some factors to consider: 1. Water absorption: Flour has a stronger water absorption capacity than starch, so when using flour instead of starch, you need to pay attention to reducing the amount or increasing the liquid ratio appropriately to avoid food being too thick.

2. Cooking characteristics: starch has good stability and transparency in the heating process, and is often used to make transparent sauces or fried sauces. In contrast, flour may clump, become cloudy, or produce a flour paste when heated at high temperatures.

3 Taste and texture: Flour often has a certain pasty in food, while starch usually makes food more tender and delicate. Therefore, starch may be a better choice for foods that require a more delicate taste, such as pastries, biscuits or puddings.

Hello dear. In some cases, flour can be used instead of starch, but the two are not exactly the same, and the effect of using smearing may vary. Here are some factors to consider:

1. Water absorption: Flour has a stronger water absorption capacity than starch, so when using flour instead of starch, it is necessary to pay attention to reducing the amount or appropriately increasing the liquid ratio to avoid food being too thick. 2 Cooking characteristics:

Starch has good stability and transparency during heating, and is often used to make transparent sauces or fried sauces. In contrast, flour may clump, become cloudy, or produce a flour paste when heated at high temperatures. 3. Dust cavity and texture:

Flour often has a certain batter feel in food, while starch usually makes food more tender and delicate. Therefore, starch may be a better choice for foods that require a more delicate taste, such as pastries, biscuits or puddings.

It is important to note that the use of flour and starch in recipes will vary depending on the ingredients and cooking methods. If you plan to replace starch with Naga flour for Chang Rough Pie, it is recommended to first understand the requirements of the specific recipe and make appropriate adjustments to the stool spike as needed. If you're unsure about the effect of the substitution, it's best to use starch according to the original recipe to ensure that the texture and texture of the food meets expectations.