What simple and tasty food can be made with cornstarch?

Flour is a term that often appears in recipes, and is mostly used to thicken food. In mainland China, flour is potato flour, in Hong Kong it is cornstarch, and in Taiwan it is customarily used to thicken food, which is made from potatoes or cassava. In Chinese cooking, in addition to thickening food to create a smooth texture, it is also commonly used as a marinade to soften meat. Vermicelli has a wide range of uses, it can be used as a seasoning in stir-fry dishes, as a cold noodle, and for spreading pancakes, but it is mainly used to thicken and thicken meat when processing raw materials. In Chinese food is the starch, stir-fried vegetables for thickening, sizing, etc., there are a variety of, such as sweet potato starch, Sichuan cuisine in the use of water bean flour, as well as corn starch, such as starch is starch, there can be many kinds of, generally refers to the corn starch thickening of the academic concept is: by means of starch in the case of heat pastillation, with the absorption of water, adherence, and smooth and moist characteristics. When the dishes are close to maturity, the adjusted powder juice is drizzled into the pot to make the marinade thick and thick, increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the dish soup and improving the color and flavor of the dishes.

One, you can do cornstarch cooler, specific methods and ingredients: 100g cornstarch, water 600ml.

Cornstarch cooler specific methods:

1, 100g cornstarch + 100g water (100g in 600g of water), mix well, be sure to mix completely, do not have lumps.

2, the remaining 500g of water boiled and turned to low heat, the first step of the mixed liquid slowly poured into the liquid, while pouring quickly stirring, until the liquid in the pot is relatively solidified and transparent.

3, pour into a non-stick pan, I use my gold baking dish put, if not on a regular plate brush some oil on the plate is good, cooled and put in the refrigerator for 2-4 hours after taking out the seasoning.

4, cut strips on the plate, taste according to their own favorite on good.

Second, you can do the golden corn brand, specific methods and ingredients: 300 grams of sweet corn, 40 grams of dry starch, 3 grams of sugar,

Golden corn brand specific methods:

1, sweet corn boiled in water, about five minutes.

2, boiled sweet corn removed and cooled, with a knife against the corn cob to take down the corn kernels, so that the kernels will be taken off the corn will stick together, you need to use your hands to separate them into a grain.

3. Put it in a sieve, rinse the surface of the corn kernels with water, and shake it off a little to get rid of the excess water.

4. Toss the corn kernels with the dry cornstarch so that the cornstarch sticks to the surface of the kernels. (The surface of the corn kernels should not be too dry, it needs to be somewhat wet, otherwise it will not coat the starch).

5. Heat half a bowl of oil in a wok and pour it out.

6, turn on low heat, at this time the pan left a little oil.

7, pour the corn kernels, available back of the hand to gently spread the corn kernels flat. Then fry on low heat for about three to five minutes, so that the corn kernels are stuck together into a whole cake, (frying process can not move the corn kernels, otherwise it will be scattered. You can pick up the whole pan and shake it gently).

8, this time to add just after the heating of the oil, the amount of oil to be no more than corn kernels. Turn to medium heat to raise the temperature of the oil, fry for three minutes until the corn kernels are golden and crispy.

9, turn off the heat, use a spatula to help pour out the oil in the pot.

10, if you like to eat sweet, sprinkle some coarse sugar, prepare kitchen paper on the board, put the corn brand on the top to absorb excess oil, plate can be.　

Cooking tips

1, the surface of the corn kernels must be coated with dry starch, so the surface of the corn kernels can not be too dry, you need to be a little wet in order to wrap the starch. When you add it to the pan and flatten it out, you can't move it or it will fall apart. You can hold the whole pan on end and gently shake it.?

2, corn should be pre-cooked before cooking, so as to remove the raw corn flavor. Don't pour out the water used to cook the corn, you can drink it as a beverage. It can also be used to cook rice or add other things to make a drink to drink.?

3, a lot of people say do this will fail, the reason is simply that the tortilla is difficult to mold, easy to spread. Then here to teach a way to change the dry starch into a mixture of glutinous rice flour and dry starch, the specific proportion of dry starch and glutinous rice flour ratio of 3:1, because glutinous rice flour is sticky, so it is easy to stick to the surface of the corn kernels after moisture, into the pot can also increase the viscosity between the corn kernels.