The role of cornstarch

Do you know what cornstarch is? This term is commonly used in Hong Kong recipes. Cornstarch is usually used for thickening. The thickening starch usually used in Hong Kong is corn starch. In our daily cooking, using cornstarch can make food smoother and taste better. Not only that, cornstarch can also be used to marinate meat. Many people may not know about this use.

In our daily life, we may not know much about cornstarch, but cornstarch has many functions. It is usually used when cooking. It is a seasoning and can also be used for thickening, which has the same effect as the starch we usually use. It can also be used to marinate meat.

Cornstarch (also known as cornstarch), also known as bean flour and water chestnut flour, is made from broad beans or water chestnuts. Cornstarch has a wide range of uses. It can be used as a seasoning for cooking, to make jelly, and to make pancakes. It is mainly used for sizing and thickening when processing meat raw materials. In Chinese cuisine, it refers to starch, which is used for thickening and coating when cooking. There are many kinds of starch, such as sweet potato starch, water bean powder used in Sichuan cuisine, and corn starch and other raw powders. There are many kinds of starch, generally referring to corn starch. The academic concept of thickening is: with the help of starch, when it gelatinizes when heated, it has the characteristics of water absorption, adhesion, and smoothness. When the dish is almost cooked, pour the prepared starch sauce into the pot to thicken the marinade and increase its adhesion to the ingredients, thereby increasing the starchiness and concentration of the dish's soup and improving the color and taste of the dish.

The starch used for thickening, also called dough flour, is a polysaccharide polymer formed by the condensation of multiple glucose molecules. The starches used in cooking mainly include mung bean starch, potato starch, wheat starch, water chestnut and lotus root starch, etc. Starch is insoluble in water. When heated to 60°C with water, it gelatinizes into a colloidal solution. Thickening sauce utilizes this property of starch.

Mung bean starch is the best starch but is rarely used. It is made by grinding and settling mung beans in water. It is characterized by high viscosity, low water absorption, and a white and shiny color.

Potato starch is the most commonly used starch in households. It is made by grinding, kneading, washing and sedimenting potatoes. It is characterized by high viscosity, fine texture, white color and better luster than mung bean starch, but poor water absorption.

Wheat starch is made by washing the gluten from wheat bran and precipitating it or by using flour. It is white in color but has a poor luster and is not as good as potato flour in quality. It is easy to precipitate after thickening.

Sweet potato starch is characterized by strong water absorption capacity, but poor viscosity, dullness, dark red with black color, and is made by grinding fresh potatoes, kneading, washing, and precipitating.

The starch used for thickening, also called dough flour, is a polysaccharide polymer formed by the condensation of multiple glucose molecules. The starches used in cooking mainly include mung bean starch, potato starch, wheat starch, water chestnut and lotus root starch, etc. Starch is insoluble in water. When heated to 60°C with water, it gelatinizes into a colloidal solution. Thickening sauce utilizes this property of starch.

Mung bean starch is the best starch but is rarely used. It is made by grinding and settling mung beans in water. It is characterized by high viscosity, low water absorption, and a white and shiny color.

Potato starch is the most commonly used starch in households. It is made by grinding, kneading, washing and sedimenting potatoes. It is characterized by high viscosity, fine texture, white color and better luster than mung bean starch, but poor water absorption.

Wheat starch is made by washing the gluten from wheat bran and precipitating it or by using flour. It is white in color but has a poor luster and is not as good as potato flour in quality. It is easy to precipitate after thickening.

Sweet potato starch is characterized by its strong water absorption capacity, but poor viscosity, dullness, dark red with black color, and is made by grinding, kneading, washing and sedimenting fresh potatoes.

Through these introductions, everyone should know the role of cornstarch, especially in Hong Kong where cornstarch is widely used. Cornstarch has a wide range of uses. Adding some cornstarch when cooking can make the food more flavorful. It can also be used to make jelly. I believe many people like to eat jelly, especially in summer, you might as well eat more appetizers.