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How to use cornstarch, corn starch and sweet potato starch?


In our daily cooking, we will encounter all kinds of starches, which are always associated with sizing, pasting and gorging. In fact, the most common starches in our daily life are uncooked starch, sweet potato starch and corn starch. I think most of our friends are in a vague state about the use of these starches. Today, I would like to share with you the three starches What are the specific differences.

Appearance difference of raw flour, sweet potato starch and corn starch

First of all, the most common kind of flour you hear when cooking is "raw flour". It is starch produced by potato processing. Its appearance color is relatively white and delicate. Compared with the other two kinds of starch, the color is the whitest and the most delicate. The sauce extracted by water is more transparent, bright and sticky.

The color of cornstarch is white and delicate

Sweet potato starch, as the name implies, is the starch extracted from sweet potato. Some people will confuse it with sweet potato flour. Simply speaking, sweet potato flour is the flour obtained by crushing sweet potato directly, and starch can only be obtained by crushing, filtering and drying. The appearance of sweet potato starch is white, there are a lot of granules, but it is not ruled out that some are made very fine. There are small particles in the sauce which is drawn out with water, and the melting is relatively slow. If the three kinds of starch are drawn out with the same weight, it will be found that sweet potato starch is the thinnest.



Sweet potato starch

Corn starch is the starch extracted from corn, which is different from corn flour. Corn flour is yellow and starch is white. Corn starch is not only edible, but also widely used in industrial production. Compared with the other two kinds of corn starch, the appearance of corn starch will be slightly yellow and more delicate. The color of the Gorgon juice is not bright enough, a little gray.

corn starch

Usage of raw flour, sweet potato starch and corn starch

Through the previous introduction, we will find that "cornstarch" is the most suitable for "thicken", because compared with the other two starches, the starch is the least used, sticky * * and the most transparent color. It can be used to enhance the color of dishes. But it also has its own disadvantages, that is, the dishes after thickening are easy to become thin after cooling 。 Secondly, corn starch can also be used to thicken, but the color is a little less, the most unsuitable is sweet potato starch, because it melts slowly, there will be small particles, the key is that the sauce is too thin, the amount is also large.

The color of cornstarch thicken is bright

Although sweet potato starch is not suitable for "thicken", it does not mean that it is useless. Sweet potato starch is mostly used to make hanging paste of fried food. For example, "fried crisp meat" as we all know it, should be pasted with sweet potato starch, because there are small bubbles on the surface of the fried surface, while the effect of the other two kinds of starch hanging paste is a thin layer of skin, which can not reach the goal Crisp taste, so fried food hanging paste more use sweet potato starch.

Sweet potato powder can be used to blow out tiny bubbles

In fact, corn starch is also suitable for "thicken", and the dishes after being thickened will not become thinner after cooling, but its viscosity is much worse than that of uncooked flour, and the color is not as bright as that of uncooked flour. However, because it is more delicate, we often use corn starch to sizing, beating and hanging paste, such as the patting powder of braised fish and squirrel mandarin fish, the sizing before frying shredded meat and sliced meat, and fish If you use flour to paste the shredded meat or meat slices, it will stick into a lump when frying, which is not easy to cut off.




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