Potato starch, corn starch, pea starch, sweet potato starch, rice starch, tapioca starch, and mung bean starch are commonly used starch raw materials, and they play different roles in cooking.
Potato starch, also known as cornstarch, is mainly used for thickening and can add clarity to dishes and make soups, sauces or stir-fries more delicate.
Cornstarch is mainly used for sizing, and it makes the meat more tender. Before simmering or frying meat dishes, a layer of cornstarch is often sprinkled on top of diced meat or slices of meat to enhance the taste and tenderness after cooking.
Pea starch is highly absorbent and is a starch that is often used to make steamed or fried foods. It can increase the crispiness of the dish and make the fried food more crispy on the outside. When making foods such as fried shrimp and fried chicken, adding the right amount of pea starch can make the food more delicious.
Sweet potato starch has a high viscosity and is suitable for frying. Sweet potato starch can make the skin of foods such as fried meat, fried shrimp and more crispy. When making fried foods, adding the right amount of sweet potato starch can play a role in increasing viscosity and providing a better taste.
Rice has a fine starch texture and is suitable for making pastries and desserts. Rice starch is often used to make cakes, puddings and other pastries and desserts, which can make the food taste more delicate and increase the deliciousness of the food.
Tapioca starch is suitable for making vermicelli and clear pastries. Tapioca starch has a high transparency and a Q-elastic taste, making it ideal for making vermicelli and transparent pastries. Tapioca starch is widely used in the cuisines of Southeast Asia.
Mung bean starch is used to make jelly and pastries. Mung bean starch has a smooth taste and is suitable for making cool snacks such as jelly. Especially in the hot summer months, people often make cold powder to beat the heat. Mung bean starch can also be used to make pastries to increase the texture and flavor of pastries.
In daily cooking, choosing the right type of starch according to different needs can enhance the taste and texture of the dish. Hope this information is helpful to everyone.
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