Difference:

Starch: generally extracted from corn or sweet potatoes.

Flour: made from wheat after processing.

Flour: flour is starch, mainly for thickening, snacks, the north is called dough powder, in fact, and starch is no difference.

In essence, flour is usually wheat peeled and milled, starch is stored in the plant nutrients in the plant seeds and tubers in all types of plants in the starch content is high, starch is starch-containing material to separate proteins and other substances obtained from a glucose starch is a plant polymer. Such as wheat, rice, sweet potato, potato, cassava, and even lotus root can be extracted to separate starch out. Our so-called raw flour is a collective term for all starches, usually refers to more corn starch.

Expanded:

Raw flour is a term that often appears in recipes, mostly for thickening, the raw flour used in mainland China is potato flour, in Hong Kong it is cornstarch, and the usual gravy in Taiwan is tai pai flour, made from potato or cassava. In addition to thickening food to create a smooth texture in Chinese cooking, it is also commonly used as a marinade to soften meat.

Vermicelli has a wide range of uses, including as a seasoning for stir-frying, as a cold noodle, and for spreading pancakes, but it is mainly used to thicken and thicken meat when processing raw materials.

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