Which one should be used to wrap powder or thicken? Nutritionists explain the differences between sweet potato powder, tapioca powder, Taibai powder and scalyx powder

Whenever I see a food recipe writing "wrapped" or "thickened", I start to wonder: What is the difference between these powders? Nutritionist Gao Minmin pointed out that in fact, different powders have different sources and the taste is much different. Only by using the powder can you fry it crispy, cook it, thicken it smoothly and smoothly. Come and see which one is the best photo shoot for your cooking!

1. Sweet potato powder: Fried spirit

Source: Sweet potato

Features: The grains are thicker, crispy on the outside and tender on the inside, with a little Q-sensation

Uses: Salt chicken, fried chicken steak and other fried spirit

2. Cassava flour: QQ dessert artifact

Source: Cassava root

Features: Delicate texture, transparent and elastic after being heated

Uses: pearl powder, mochi, soup, and the taste of QQ depends on it

3. Taibai powder: must be used to thicken

Source: Macao Potato

Features: must be used to thicken, so that the sauce crystals are transparent

Uses: thicken dishes (for example: hot and sour soup) The meat makes the meat smoother, but it should be eaten while it is hot, so it will easily hydrate

4. Chicken powder: Commonly seen in Japanese cuisine

Source: Japanese Chicken Plant (macao Potato powder is often used)

Features: Delicate texture, refreshing taste

Uses: Commonly used in Japanese cuisine (Tang cherry chicken, oyster bowl, sauerkraut, etc.) You can thicken or fry powdered with flour