Four commonly eaten starches

The starches used for cooking mainly include mung bean starch, potato starch, wheat starch, water chestnut starch, lotus root starch, corn starch, etc. Starch is insoluble in water and gelatinizes into a colloidal solution when heated to 60 ° C with water. Thickening is to take advantage of this property of starch.

mung bean starch

Mung bean starch is the best starch and is generally rarely used. It is made by soaking mung beans with water, grinding them, and precipitating them. Characteristics are: sufficient viscosity, low water absorption, white and shiny color.

potato starch

Potato starch is currently commonly used starch in the family. It is made by grinding potatoes, kneading, washing, and precipitating. Characteristics are: sufficient viscosity, fine texture, white color, better luster than mung bean starch, but poor water absorption.

wheat starch

Wheat starch is formed by washing wheat bran gluten and precipitating or made from flour. Characteristics are: white in color, but poor in luster, inferior in quality, and easy to precipitate after thickening.

sweet potato starch

Sweet potato starch is characterized by strong water absorption, poor viscosity, dull color, dark red and black. It is made from fresh potatoes that are ground, kneaded, washed, and precipitated.

In addition, there are corn starch, water chestnut starch, lotus root starch, water chestnut starch, etc. (Editor in charge: Tian Tian)