Amylaceous sort is very much, basically have gram starch, cassava starch, sweet potato starch, yam starch, potato starch, wheat kind amylaceous, water chestnut starch, lotus root starch, corn starch is waited a moment, listen to this name to come with respect to Yun Li having a place go in mist.
And among the life in us, 3 kinds of the most commonly used starch basically are: Yam is corn starch, potato starch, amylaceous, if you can distinguish these 3 kinds of starch, basically very fierce.
Serve as to often prepare food eat these are being distinguished for goods is certain thing, the skin always follows the characteristic that introduces a few of all kinds starch and use below.
Corn is amylaceous (unripe pink)The characteristic is: Hygroscopic strong
Corn starch is most extensive starch is used in cooking, basically use at ticking off Gorgon euryale, brawn, hang paste to wait.
1, tick off Gorgon euryale: When doing a thick soup of a few fried dishes, soup, often use corn starch to tick off Gorgon euryale, make soup juice more concentrated stiff, promote mouthfeel thereby. Represent course: Bean curd is beautiful
2, brawn: Raw meat waits in souse pork, beef when, can add some of jade rice starch, fry the fleshy mouthfeel that come out so more tender slippery. The tender flesh pink that sells on market, its bases is corn starch. Represent course: Green pepper fries shredded meat
3, hang paste: Because its taste is hygroscopic stronger, starch of a corn is wrapped in food surface, after passing deepfry, mouthfeel can compare crisp. Represent course: Fried chicken platoon
The characteristic is: Stickiness is strong
Potato starch stickiness is very strong, lubricious white, diaphaneity is good, basically use at making boiler of sauce makings, blast wrap the flesh to wait.
1, makings of the sauce that make: Potato starch is a kind of good thickener, be used extensively at sauce kind in food, its diaphaneity is tall, the sauce makings colour and lustre that composing comes out is connected fully, look to have appetite more.
2, if you want to do boiler to include the pork, had better choose potato starch, because its stickiness is strong, bilge the gender is big, the burnt paste that hangs is dropped not quite easily.
Characteristic: Bibulous capability is strong
The viscosity after yam starch shows grain shape, lacklustre, Hu Hua commonly compares difficult control, because this won't be used in ticking off Gorgon euryale, basically use at deepfry and mug-up of the Chinese style that make, vermicelli made from bean starch, sheet jelly made from bean or sweet potato starch to wait.
1, deepfry: Because yam is amylaceous water imbibition is strong, the food that scamper comes out is more dry bright, without redundant humid feeling, cuticular more hard solid crisp. Represent course: Pineapple murmur flesh
2, mug-up of the Chinese style that make: Be like hill pink dumpling, because its mouthfeel bright slips,have tenacity, it still suits to do vermicelli made from bean starch, sheet jelly made from bean or sweet potato starch to wait very much. Represent course:
Good, probably introduce with respect to these, do not know everybody looks understood, if do not have clear word to welcome to be in,comment lower part tells me oh ~
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