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做饭用哪种淀粉好
更新时间： 2020-09-21 00:00:00  

做饭淀粉：

1、豌豆粉。通常用来做凉粉，做出的凉粉洁白如玉；

2、蚕豆粉。统称全青豆粉，全青粉成菜晶莹呈透明色，增加菜肴亮度；

3、普通淀粉。成菜易糊锅，且易掉，做汤类容易混汤；

4、红薯粉。红薯成本低廉，制作简单，食用时方便；

5、藕粉、生粉。是用来炒菜勾芡的好材料，汤芡清亮透彻，十分美观；

6、玉米粉。颜色较清亮些，且粘稠度不高，一般用来浆制肉类食品较好。

关键词： 做饭 淀粉

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