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Corn starch
Also known as corn flour, corn starch soybean meal as well as the local call it (this is indeed rare), is extracted from corn starch - the supply of most of the starch, but not as good good potato starch properties. Hong Kong called the cornstarch is mainly corn starch.
2, Potato Starch
That raw potato starch, potato starch - the most stable family with the most quality thicken starch, Taiwan called cornstarch. Characterized sticky enough, fine texture, color white, gloss than mung bean starch, but poor water absorption. When heated water will condense into a transparent viscous in Chinese cooking (especially Taiwanese cuisine) on cornstarch often add cold water and mix thoroughly after adding cooked dishes do hook Heights, make soup looks thick, while the food may look shiny. Harbour Heights vegetable juice is generally usual cornstarch (corn flour). However, after the cornstarch to thicken the soup and let cool becomes more dilute, and cornstarch to thicken the soup will not change after cool.
Cornstarch can not directly heated or water and mix thoroughly into the hot food, it will immediately condenses into blocks and can not cook scattered. After the addition of cornstarch boiled food cool after Mainz juice will become more dilute, known as the "still water", it is generally in the West Point making more use of corn starch to make the material reaches viscous characteristics without using too white powder.
PS: Note that distinguish potato flour Potato Flour (called "potato flour"), heated water tune boiled restore into mashed potatoes. In addition, frequently used in Western-style bread or cake, can increase the slickness of the product.
3, Sweet potato starch
Also known as sweet potato starch, potato starch, is characterized by strong water absorption capacity, but less viscous, dull, dark red color with black. It is a powder made from sweet potato starch, sweet potato powder, granular general, there are two kinds of coarse and fine, usually home to buy better coarse sweet potato flour.