If you can't distinguish these most basic seasonings clearly and correctly use them, you will never be able to cook good food. Let’s take a look at the specific usage methods of these starch.

What is the relationship between raw powder and starch? There are also the most commonly used corn starch, how should potato starch and sweet potato starch be used correctly? I believe most people don’t know why your slices of meat are not tender enough to marinate? Why are you not getting enough heights? Why is the paste you hung easily dissipated and not crispy enough when it fryed? If you can't distinguish these most basic seasonings clearly and correctly use them, you will never be able to cook good food. Let’s take a look at the specific usage methods of these starch.

Let’s first talk about what raw powder is and what is the relationship between raw powder and starch. We often see that the ingredients of a certain dish are marked with the words "raw flour" and "starch" and "many people can't tell the difference. In fact, raw powder is a type of starch, but starch is not necessarily raw powder. Remember this, raw powder only represents two types of starch, corn starch and potato starch. Starch other than this cannot be called raw powder.

1 Raw powder has two major uses in cooking. First, add it when marinating and processing meat, commonly known as sizing, the purpose is to lock in the moisture of the meat slices and keep the fried meat tender and smooth.

Second, the raw powder has the characteristics of water absorption, adhesion and smoothness. After adding water, it becomes what we often call water starch. Adding it before taking the pot can increase the concentration of the soup, thereby improving the color and taste of the dish. This step is commonly known as thickening and sizing.

Next, let’s focus on thickening. There are generally two types of thickening. One is made of starch in the sauce, commonly known as the sauce, which is generally used for fast-frying and stir-fried dishes. The other type is pure starch juice, commonly known as water starch, which is mainly used in general stir-frying.

In addition, there are four ways to use the sauce. First, wrap the sauce, which is mainly used in stir-fried dishes. The sauce is thick. The purpose is to wrap the sauce all over the ingredients, such as hot loin flower , fish-flavored shredded pork , and basically no soup left after eating the dish.

2, paste, mainly used in slipping, stewing, and stewing. The powdered juice is a little thinner than the wrapping of thickener. The purpose is to turn the soup into a paste, so as to achieve the integration of soup and vegetables, and the taste is smooth and soft, such as sweet and sour tenderloin , etc.

, flowing thickening, generally used in the whole dish, the powder juice is thinner, usually put the ingredients on the plate, heat the soup in the pot and thicken it, and pour it on, such as pickled pepper fish , beanban fish , etc.

. Milk soup is commonly known as thin sauce. It is generally used in dishes that are stewed and roasted. The powder juice is the finest. It mainly adds the soup a little thicker to meet the requirements of delicious and fresh color, such as garlic broccoli , etc.

Overall, corn starch has poor stability and viscosity than potato starch, and the thickening soup is thinner, so it is not suitable for thickening, but it has poor water absorption. It is better to lock water after sizing. While keeping the meat tender and smooth, it has little impact on the original taste of the meat, so it is the first choice for sizing. Potato starch has strong viscosity and water absorption, and is not suitable for sizing, but it can exert its strong characteristics and stability by thickening, so it is most suitable for thickening.

Let’s talk about sweet potato starch. Sweet potato starch cannot be called raw powder. Generally, the sweet potato flour made from traditional processes is granular, and modern processes are all powdery. Sweet potato starch has strong viscosity and water absorption, and its gelatinization temperature is the highest, and the viscosity after gelatinization is difficult to control, so sweet potato starch is not suitable for sizing and thickening.

However, a unique characteristic of sweet potato starch is also not owned by other starches, and it is especially suitable for baking. It is not easy to desalinate with sweet potato starch, and it also has the best appearance and taste, such as making crispy meat, slippery meat , lotus root box, egg white box , etc.

But one thing to note is that when used to dry fried food, it is often marinated and covered with thin starch and fryed in the pot, such as dry fried hairtail , dry fried chicken wings, etc., and this starch requires corn starch. Okay, that’s all for the explanation of starch knowledge. If you like and really learn it, please save it and follow it. See you next time!

Tips:

The three most commonly used starch in home cooking. Corn starch has the lowest price and is most suitable for marinating meats and sizing them. It can also be used as thickening, but the effect is not good. Potato starch is the most expensive and is most suitable for thickening. Sweet potato starch is the most popular and is most suitable for hanging paste.