What is the starch for cooking?

Cassava starch is used to thicken water starch, also known as dough powder, which is a polymer with high sugar content formed by the condensation reaction of several glucose molecular structures. Cassava starch for cooking mainly includes mung bean starch, starch, sweet potato cassava starch, sweet potato powder, potato starch, wheat cassava starch, corn cassava starch, lotus root cassava starch, corn flour and so on. Cassava starch is insoluble in water, but it melts into colloidal solution when heated to about 60℃ with water (different kinds of starch have different melting temperatures). Thickening of water starch is a characteristic of cassava starch. Mung bean Mung bean starch is the best cassava starch, which is rarely used. It is made by soaking mung beans in water, crushing them and then precipitating them. Features: enough viscosity, small water absorption and white color. Potato potato starch is a common cassava starch at present, which is made by crushing, kneading, washing and settling potatoes. Features: sticky enough, fine material, white color, better gloss than mung bean starch, but poor water absorption. Wheat-wheat starch is made from batter, washed noodles, sediment or wheat flour. The characteristics are: the color is white, but the luster is weak, the quality is not as good as potato flour, and water starch is very easy to precipitate after thickening. Sweet potato cassava starch is characterized by strong water absorption, but weak viscosity, dark red and black color. It is made of fresh potatoes through crushing, kneading, washing and settling. In addition, there are corn flour, corn cassava starch, lotus root cassava starch, water chestnut cassava starch and so on. Cassava starch is a kind of powder obtained by dehydration and drying after cassava starch is obtained. Starch includes cassava starch and various modified starches, which are widely used in food industry and non-food industry. Modified starch can be customized according to the actual requirements clearly put forward by customers to adapt to unique main uses. What color is the starch used for cooking? Starch is milky white. Odorless: Starch is odorless, suitable for food, skin care products and other commodities that need fine seasoning. Dull taste: starch is tasteless and has no aftertaste (such as corn), which is more suitable for goods that need fine seasoning, such as milk pudding, birthday cake and stuffing cake. Clear batter: The batter produced by steaming starch is clear and transparent, suitable for melanin tone. This characteristic is also very important for starch to be used in high-end paper sizing. Viscosity: Cassava starch has a peak viscosity because the ratio of amylopectin to amylose reaches 80:20. This function is suitable for many main purposes. In addition, starch can also remove viscosity according to modified materials, resulting in loose structure, which is very important in many food production and processing. The reliability of freezing-thawing is high: cassava starch paste, the raw material of cassava, mainly shows great reversibility and low correlation, so water loss can be avoided in the freezing-thawing circulation system. This feature can be further improved according to the modified material. Whether water starch is suitable or not has a great influence on the quality of dishes. Therefore, thickening water starch is one of the basic skills of cooking. Water starch thickening is mostly used in cooking techniques such as frying, sliding and frying. The common characteristics of this cooking method are: fast cooking speed. The dishes made in this way basically have no soup. However, due to the addition of some juice condiments and the water output of raw materials during cooking, the dishes seem to increase the juice. According to the thickening of water starch, the consistency of juice thick slurry is improved and attached to the surface of raw materials, thus achieving the luster, smoothness and deliciousness of dishes. How to thicken water starch Generally speaking, there are two ways to thicken water starch. One is tapioca starch juice with seasoning, alias "mixed juice", which is mostly used for cooking by frying and frying with strong firepower and faster speed. The other is simple cassava starch juice, also called "starch and flour", which is mostly used in general cooking. Pouring juice is also a kind of thickening of water starch, also known as dilute thickening and sulfur glass thickening, which is mostly used for stewing, burning, roasting and soup making. According to the cooking methods and the characteristics of dishes, there are roughly the following ways to use vegetable juice: usually wrap the dishes cooked in oil. The powder juice is the thickest, and the purpose is to make the sauce decoration all wrapped in raw materials, such as kung pao chicken, fried kidney flower, etc. They are all wrapped in thick, and after eating the dishes, there is basically no marinade at the bottom of the dishes. Pea starch pea starch paste is a dish, which is usually cooked by frying, sliding, stewing and stewing. Powder juice is thinner than bread, and its purpose is to make vegetable juice thick, make soup juice combine and taste smooth and tender, such as sweet and sour pork ribs, sweet and sour carp and so on. Running water starch juice is relatively thin, generally used for large and medium-sized dishes or whole dishes, and its function is to improve the taste and luster of dishes. Generally, after the dishes are set, the gravy in the pot is heated and thickened with water starch, and then poured on the dishes, some of which are in the form of sulfur glass, and some juice can be left in the dishes after eating. Milk soup is the thinnest juice, so it is also called thin soup. Generally used for stews, such as spicy tofu, fresh shrimp and spiced beef jerky. The purpose is to make the vegetable juice thicker, more delicious and fresher. Water starch thickening is the whole process of pouring the evenly stirred cassava starch juice on the dishes or juice when the dishes are close to maturity, so that the juice of the dishes is sticky and adheres or partially adheres to the dishes. Yuan Mu said in "Instructions for the Use of Single-fiber in Suiyuan": "Those commonly known as soybean meal fibers are also boat pulling fibers. Just to be clear. Because the meat therapist should make balls instead of balls, and make soup instead of being tired, it should be combined with powder. When steaming and frying, I was worried that the meat would stick to the pot and paste, so I used powder to hold it. This kind of fiber is also meaningful. " It is made of fiber sound, so it is now commonly known as "water starch thickening". Due to the different taste regulations of dishes, the key function of water starch thickening is as follows: 1. Improve the viscosity of fruit juice. In the whole process of heating dishes, the juice in the raw materials will be lost and combined with the added nourishing soup and liquid seasoning to produce marinade. Generally, the marinade in cooking is relatively thin, and it is not easy to adhere to the surface of raw materials, which will cause the feeling of "no taste" after cooking. After the water starch is thickened, the melting of the juice improves the viscosity of the marinade, which makes the marinade more attached to the dishes and improves the taste of the dishes. 2. When the juice is hooked into the dish, it will tightly wrap the raw materials, thus discouraging the outflow of water inside the raw materials, which not only keeps the delicious and tender taste of the dish, but also makes the dish round and not easy to break. 3. After the water starch is thickened, due to the melting of cassava starch, it has a completely transparent colloidal solution luster, which can more uniquely reflect the colors of dishes and seasonings, making dishes more bright, beautiful and generous. 4. Thickened plant starch can make the juice sticky, relieve the internal heat release of raw materials, make dishes have heat preservation, increase the cold storage time of dishes, and help customers eat hot dishes.