Cornstarch and potato starch each offer their own unique charm and delicious cooking methods in the fields of cooking and baking.
CornstarchIt is a natural grain starch made by traditional Chinese production methods, and occupies a pivotal position in the local culinary arts. The preparation process of this starch is simple but full of craftsmanship, mainly from the corn harvested in the autumn harvest season after drying and precision grinding. Compared with other starches, corn starch has a purer texture and strong adhesion, so it is often used in making delicate cakes, breads and various small pastries and other sweet dishes.
And the oppositePotato starch, which is extracted and fatted from potatoes. The starch has the properties of being dense and resistant to high temperatures, and plays an irreplaceable role in the cooking process of staple foods such as Chinese dim sum and bread. In addition, potato starch is also suitable for making puddings and biscuits in Western confectionery, and has a wide range of applications in the manufacturing of daily necessities and the food industry due to its superior quality and function.
Whether in cooking or baking, cornstarch and potato starch have their own properties and uses. Here's a look at the amazing role these two starches play in the creation of gastronomy and how they are cooked
1.Shredded pork with potato starch and fish flavor
The required raw materials are as follows:
100 grams of lean shredded pork.
15 grams of shredded carrots.
15 grams of fungus shreds.
A pinch of green onion, ginger and garlic.
Soy sauce, Shao wine, rice vinegar, salt, sugar, and monosodium glutamate.
Potato starch to taste.
The specific production process is as follows:
Put the shredded lean pork in a bowl, add an appropriate amount of salt and soy sauce to marinate for about 10 minutes, and then add potato starch and mix well.
When the pot is hot, add an appropriate amount of cooking oil, pour the marinated shredded pork into it, stir-fry until the meat turns white and all the meat turns white, then remove it and set aside.
In addition, in the same pot, first add shredded carrots and shredded fungus to stir-fry until cooked, and then add an appropriate amount of soy sauce, Shao wine, rice vinegar, salt, sugar and monosodium glutamate according to personal taste, until all the seasonings are evenly combined.
Next, return the previously fried shredded pork to the pan and stir-fry, so that all the ingredients blend with each other, and you can taste the tempting potato starch and fish-flavored shredded pork.
2.Corn starch brown sugar steamed buns
The required raw materials are as follows:
500 grams of wheat flour.
80 grams of brown sugar.
10 grams of cornstarch.
5 g of active yeast.
Appropriate amount of lukewarm water. The specific production process is as follows:
First, mix the wheat flour, cornstarch, brown sugar, and yeast in the same proportions and stir thoroughly.
Warm water is then slowly poured into the mixture, stirring gradually until the wheat flour is as light as a snowflake.
Knead until the surface is smooth enough, cover it with plastic wrap and let it sit in a warm place and wait for the dough to rise to twice its original size.
Take out the proofed dough, squeeze the gas out of it, roll it into strips, and divide it into several small doughs of the same size.
Each small dough is then repeatedly kneaded into a dough ball, placed in a steaming drawer, also covered with plastic wrap, and fermented again until it reaches twice the size of the original proportion.
Finally, add enough water to the steamer, wait until the water boils, put the dough in it after the second fermentation, and steam it on high heat for about 15 to 20 minutes, then you can enjoy the delicious cornstarch brown sugar steamed buns.
The above are the wonderful applications and cooking methods of corn starch and potato starch in the field of food preparation, no matter what kind of ingredients, as long as they are properly added to them, they can add mellow taste and sweet flavor to dishes, and at the same time further enhance the nutritional value of food.