If you are good at cooking, you should be familiar with cassava starch. Especially for some cooking, cassava starch is also needed to carry out thickening with starch. So, do you know what starch is for cooking? When it comes to this issue, actually everyone has never cared about it. Today, we are going to introduce the key types and operation methods of cassava starch to you. We hope that we can help you master cassava starch to some extent.
 The flour milled from cereals is different from cassava starch obtained from cereals, just as wheat starch is different from flour. The flour milled from cereals is generally sold together with rice, wheat flour and various coarse grains. The operation method is similar to that of flour. It can be made into various miscellaneous grain bread, fresh noodles, steamed cakes, etc. While cassava starch, salt, chicken essence and other condiments are sold together, which is the key to add water and starch to thicken the sauce, make soup and congee, or configure noodles on the surface of fried food in new Chinese cooking. Cassava starch is also the raw material of vermicelli, sweet potato flour and cold skin. Cheese powder and mung bean starch are the general names of various cassava starches. For the actual raw material composition, the packaging shows that some cassava starches have unique effects in making snacks.
 Sticky rice flour: the flour milled from the seeds of rice (glutinous rice), also called Jiangmi flour, is the raw material for Tangtuan and Lantern Festival. Glutinous rice flour: the flour milled from the seeds (rice) of the gramineous plant rice, also known as rice flour, is the raw material of radish cake.
 Mung bean starch: It comes from the seed of mung bean, a legume plant, and is used to make mung bean vermicelli and mung bean jelly, but it is different from the mung bean flour immediately ground from mung beans and used to make rice cakes. Corn flour, also known as millet flour, is derived from the seeds of gramineous plants, which can reduce the gluten of wheat flour when mixed with wheat flour. It can thicken the filling of western pastries such as cream pudding filling, pineapple honey filling, egg yolk crisp, cake cake, and is also one of the raw materials of ice cream. Corn flour is the component of cassava starch obtained from corn, which is milky white, different from the pale yellow stick flour immediately milled from corn. Corn starch: tubers derived from Solanaceous plants potato (potato, potato). Horseshoe cassava starch: It comes from the bulb of water chestnut (also known as horseshoe), a green plant of Cyperaceae, and is the raw material of horseshoe cake. Cassava starch of lotus root: it is lotus root powder, which originates from the root and stem of lotus, a green plant of Nymphaeaceae, and can be washed with boiling water immediately.