1. Potato starch: also known as corn starch, because of its high transparency, it is often used to thicken and make dishes more delicious.
2. Corn starch: the best choice for sizing, which can make the meat more tender, especially suitable for the pretreatment of diced meat or meat slices.
3. Pea starch: excellent water absorption, especially suitable for making steamed vegetables or fried foods, adding a crispy texture to dishes.
4. Sweet potato starch: high viscosity makes it the first choice for fried food, making the skin of fried meat, fried shrimp and other foods more crispy.
5. Rice starch: The delicate texture makes it shine in the making of pastries and desserts, bringing a more delicate taste to the food.
6. Tapioca starch: suitable for making vermicelli and transparent pastries, because of its high transparency and Q-elastic taste, it is especially favored by Southeast Asian dishes.
7. Mung bean starch: used to make cold powder and pastries, its smooth taste makes it the first choice for cool snacks in summer.
8. Wheat starch is widely used in cooking, not only for making meatballs, fish balls, vermicelli, cold skin and other delicacies, but also for making tofu and pancakes and other pastries.
Different types of starch have their own characteristics and uses, and choosing the right one is the key to successful cooking.