[does deepfry use unripe pink or starch? ] – of difference of _ amylaceous _

Article introduction

Amylaceous raw material is very much, because this also brings about amylaceous sort,also be very much, have potato white, still have corn flour, cassava pink, those who differ is amylaceous, action and utility also are different, some suit deepfry, some suit to tick off Gorgon euryale, still some return OK and direct edible through making, to at ordinary times the person that not very often cooks will tell, often distinguish Hunan very hard, is that deepfry to use unripe pink or starch after all?

Does deepfry use unripe pink or starch?

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 use1000 beautiful nets of Shanghai

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Corn starch will tick off Gorgon euryale, make soup juice more concentrated stiff, promote mouthfeel thereby. Represent course: Bean curd is beautifulNew love Shanghai is opposite with the city touch forum

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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 slipperyForum of 1000 the Long Feng that spend a net

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. 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

Does deepfry use unripe pink or starch?

Potato is amylaceous (the potato is amylaceous)

The characteristic is: Stickiness 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.

Does deepfry use unripe pink or starch?

Yam is amylaceous (sweet potato is pachyrhizus starch, amylaceous)

Characteristic: Bibulous ability 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 waitLove Shanghai is the same as city forum

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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 murmurs the 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: Love Shanghai is opposite with the city touch

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