There are so many varieties of starch, which one is suitable for frying and which is suitable for th

Starch is an essential ingredient in the kitchen, with a wide range of common ones, including mung bean starch, potato starch, tapioca starch, sweet potato starch, wheat starch, lotus root starch, corn starch and so on. Just listening to these names makes people feel a little bit like they are coming and going.

There are not only many types of starch, but the methods used for each starch are also very different, some are suitable for hanging paste and frying, some are suitable for marinating meat, some are suitable for stir-frying, some are used to make soup, ordinary people may not know when to use which.

In fact, ordinary people don't need to figure out the role of all starches, they only need to figure out the three starches that are our most common, such as corn starch, potato starch and sweet potato starch, which is basically very powerful, because other starches are not used in general life.

Below, I will introduce you to the characteristics, uses and usage methods of the above 3 starches, I hope it will help you.

First: potato starch. It is characterized by strong viscosity.

Potato starch has a delicate texture, good viscosity, white color and good transparency, and is mainly used for fryer meat, making sauces and so on. One is to make sauce: potato starch is a good thickener, by being used to make sauce, its transparency is high, and the color of the sauce made is transparent, which looks like it makes the mouth water; Second, if you want to make pot-wrapped meat, it is best to use potato starch, because it is swollen and sticky, and it is not easy to fall off when hanging the paste. Third, it is used to marinate all kinds of meat, such as shredded meat, meat slices, beef, and so on.

The purpose of marinating meat with it is mainly to lock in the moisture in the meat and make it tender and refreshing, which is somewhat similar to the role of corn starch.

The second: cornstarch. The biggest feature of corn starch is that it is hygroscopic, and it is also the most widely used starch in cooking, mainly used for thickening, marinating meat, hanging paste, etc.

First, it is used, for example, when making some stir-fried vegetables and soups, cornstarch is often used to thicken the soup to make the soup thicker, thereby improving the taste; The second is the batter: due to its strong hygroscopicity, it is coated with a layer of corn starch on the surface of the food, and the taste will be crispy after frying; The third is cured meat: when marinating raw meat such as pork and beef, some cornstarch will be added, so that the fried meat will taste more tender and soft.

The main ingredient of tender meat powder sold on the market is cornstarch, but I think it is more safe to use starch.

The third: sweet potato starch. Its largest is especially strong water absorption.

Sweet potato starch is generally granular, dull, and the viscosity is difficult to control after huning, so it is generally not used in thickening. It is mainly used for frying and making Chinese dim sum, vermicelli, noodles, etc. Due to the strong water absorption of sweet potato starch, the fried food is drier, without excess moistness, and the skin is more crispy, such as when used to make pineapple grunt meat.

Sweet potato starch can also be used for deep frying, for example: it can be used to make radish balls, oyster roasting, etc.

Deep-fried batter is best usedCornstarch, and thickening is the best choicePotato starch。There are many varieties of starch on the market, such as common corn starch, pea starch, potato starch, sweet potato starch, etc., many people do not know how to choose starch, and mistakenly think that they are all the same thing, but in fact, this is not the case, because the different varieties use the way of transportation and width are also different, if used wrong, it may lead to the failure of the whole dish.

1. Corn starch.

Cornstarch is the most suitable for making fried food, this is because the food made with it has a golden and crispy appearance, and it makes people feel very appetizing just by looking at it, plus it is cheap, so it is popular among the people.

Love. Corn starch has poor viscosity among many starch varieties, and is not suitable for thickening, and the soup will appear darker in color, and there will be a certain gap in taste and color.

2. Potato starch.

Potato starch has a good viscosity, it is suitable to thicken it, the soup made is shiny and transparent, and the taste will be better than corn starch, in addition, potato starch can also be used to marinate other meat foods, which can lock in the moisture in the meat very well, so that the taste of the meat is more tender.

3. Other starches.

In addition to Yulu rice starch and potato starch, there are many other starch varieties, such as sweet potato starch made of food is darker and more expensive, so the frequency of use in daily life is not high, and it is often used to make bright sweet potato starch, and the taste is smooth. Wheat starch is also known as flour.

Because the food made with it is crystal clear, it is often used for Guangzhou rice rolls and shrimp dumplings.

and other food. Pea starch is not common in life, but it is made from a cold skin.

Jelly is definitely an indispensable food in summer, soft with some flexibility.

It's both nice and delicious.

It can also be seen that each starch has different properties and therefore different ways of use. As long as you understand their characteristics, you can make the food more delicious.

I think that the jade ribbon is very suitable for frying. Tapioca starch is great for thickening. Because the former is full of fragrant after frying. The cassava is particularly crispy after thickening the starch.

Starch, mainly used for thickening, curing meat, hanging paste, etc., is the most widely used starch in cooking. Cornstarch, or corn flour, is the most widely used starch in delicious dishes. Using cornstarch to fry some delicacies can achieve a crispy texture, so if you want to eat some crispy fried food, this is a good choice.

Tapioca starch (water chestnut), pea starch, sweet potato starch, and sweet potato starch are generally used to make vermicelli, vermicelli, and cold powder. Wheat starch is also called Cheng Flour, which will be used to make some Cantonese dim sum, crystal shrimp dumplings and the like, with good transparency, and Yu Rang makes it look good.

Common starches are potato starch and corn starch, and the starch varieties that can be bought in the supermarket are Toyomori Fu, and I think that the high-viscosity starch like potato starch is suitable for frying and can wrap the ingredients, while the cornstarch is more suitable for thickening.

Sweet potato starch is suitable for frying because the fried thing from this starch will be very crispy, and the cornstarch will be good for thickening and the soup will become thicker.

Corn starch is used for thickening, the biggest feature of corn starch is that it is highly hygroscopic, and it is also the most widely used starch in cooking, mainly used for thickening, marinating meat, hanging paste, etc.

1. Prepare a clean empty bowl and socks.

2. Pour a small amount of starch into an empty bowl and add water. The ratio of water to starch is usually 4:1.

3. Stir with chopsticks until there is no starch sedimentation and accumulation, and the water quality becomes turbid.

4. Pour into the pot along the wall of the pot.

Potato starch is the best for thickening, because 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 the ingredients.

Starch. Starch is a high-molecular carbohydrate, a polysaccharide formed by the polymerization of glucose molecules, and its basic unit is -d-glucopyranos.

Many chemical properties of starch are similar to glucose, but because it is a polymer of glucose and has its own unique properties, two important types of starch deep processing products can be obtained by changing starch molecules by changing starch chemical properties in production.

Starch is the most important component of human food, but also an important industrial raw material, starch is mainly made by crops through photosynthesis, solar energy, carbon dioxide and water.