Sweet potato starch can be used as marinating ingredients in most of the common Chinese stir fry recipes like beef and Chinese broccoli, pork, and mushroom stir fry.
It is the best type of starch for all Sichuan-style water-boiled dishes, working also as a protection for meats. Example: Sichuan boiled pork.
When used in desserts, sweet potato starch usually helps to create a chewy texture, like Taiwanese taro balls.
In the Sichuan area, we love to use sweet potato starch in a deep-frying batter and make delicious Sichuan-style crispy pork.
Like other starches, sweet potato starch can be also used to make jelly.
Sweet potato starch can be mixed with an appropriate ratio of water and further make noodles. Sweet potato starch noodle is the key ingredient for Sichuan style Hot and Sour Noodles.
Steamed noodles can be also made with a thin sweet potato starch batter. Which is further cut into large pieces and usually cooked in soups and hot pots.
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