The difference between various starches: teach you to correctly understand the corn starch, starch, corn flour and other starches want to understand their differences, figure out when to use the right starch, then you continue to look down, delay your time for two or three minutes, let you use the right starch, cooking will also be brilliant.

Are you still struggling with when to use potato starch, corn starch, sweet potato starch, etc.?

<h1 class="pgc-h-arrow-right" data-track="2" > want to understand the difference between them, figure out when to use the right starch, then you continue to look down, delay your time for two or three minutes, let you use the right starch, cooking will also be a lot of color. </h1>

Our common starch types on the market are: corn starch, potato starch, sweet potato starch, wheat starch, mung bean starch, tapioca starch, etc., although they are all starchy, but their difference can be big, because the raw materials for making them are different. You may have found that the color of starch is white, whiter than flour, just like sweet potato starch needs to steam, dry, grind into powder and so on, and finally a white powder is obtained.

1. Corn starch

Corn starch is extracted from corn kernels. Usually, the "water starch" we use when stir-frying or cooking soup is corn starch, and using it to outline the soup will play a tender and thick role in making the soup thick, and the food looks brighter.

At the same time, corn starch can also be used to marinate meat, and in the process of marinating with other seasonings, corn starch will also play a role as a "tender meat".

In addition, "fried fresh milk" and "roasted fresh milk" that have been popular some time ago, in which corn starch needs to be added to the boiled dairy products, because it will become more and more viscous with the increase of temperature, thus achieving a fixed role.

2. Potato starch

Speaking of potato starch, you will think of pot wrapped meat, when frying meat wrapped in a layer of potato starch water, that is called a crisp, but potato starch should be mixed with water before use, let stand for 20 minutes, and then pour off a layer of water on the surface, so that you will get a viscous potato starch water, the most suitable for making pot wrapped meat.

Potato starch is also called "corn starch" and "potato starch", which can also be used to hook and cur meat, but if it is used to hook, the effect is not as good as potato starch, but its hanging effect is stronger than corn starch.

3. Sweet potato starch

Sweet potato noodles are made of sweet potato starch, which need to be made of sweet potatoes with relatively high starch content, and the flour rate is very small, generally sweet potato starch or sweet potato noodles are sold very expensive, and this aspect is also related.

Sweet potato starch is also called "sweet potato powder", sweet potato starch is particularly viscous, and strong adsorption, more suitable for making fried food.

4. Tapioca starch

Although the name and sweet potato starch are similar, but the use is completely different, usually we eat shrimp chips are mixed with tapioca starch to make, in addition to milk tea in the common pearls, taro balls need tapioca starch.

5. Wheat starch

Two days ago, I came out with a video tutorial on intestinal powder and cool skin, and many friends asked what is wheat starch?

Wheat starch is also called "cheng powder", belongs to gluten-free flour, because it is extracted from the flour, so explain it to everyone, usually when we do wash the face and cool skin, we need to precipitate water, use the following layer of starch to make cool skin, then this is wheat starch.

Therefore, the transparency of wheat starch is particularly good, and it can be used to make all kinds of Cantonese dim sum, such as intestinal powder, crystal shrimp dumplings, etc. are particularly suitable.

6, mung bean starch

The transparency of mung bean starch is better, it is also called "pea starch", and the more famous Northeast big pull is made of mung bean starch.

In addition, there are a variety of ready-made mixed powders on the market, such as intestinal powder mixed powder, mooncake cake mixed powder, etc., this powder is used to make these foods, do not need to go to the ratio, it is more convenient to use. For example, to make intestinal powder, you need at least three kinds of sticky rice flour, flour, and wheat starch to make, so the ready-mixed powder is included.

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