Raw flour is a term that often appears in recipes, which is mostly used for thickening, hanging pulp and making. The raw flour used in Chinese mainland and Taiwan Province provinces of China is potato flour, while the raw flour used in mainland China and Hongkong generally refers to windmill super raw flour (potato starch) and chestnut flour (corn starch) imported from Europe. In China cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, in addition to thickening the food to produce a smooth taste.
Raw flour in Chinese food refers to starch, which is used for thickening and sizing when cooking. There are many kinds, such as sweet potato starch, water bean powder used in Sichuan cuisine, corn starch and so on. Raw flour is the common name of starch, and there are many kinds. Corn starch has low cost and is widely used in all kinds of Chinese food. Potato starch has good properties but high price, which is mainly used in the middle and high-end catering field.
Type introduction
Instant potato starch, potato starch-the most used starch with the most stable quality in China, is called too white powder in Taiwan Province Province. It is characterized by sticky feet, fine texture, white color, better luster than mung bean starch, but poor water absorption. Heating with water will condense into a transparent and viscous state. In China cooking (especially Taiwanese cuisine), white powder is often mixed with cold water and added to cooked dishes for thickening, so that the soup looks thick and the food looks shiny.
Sweet potato powder-also known as sweet potato starch, sweet potato starch-is characterized by strong water absorption, but poor viscosity, dull color and dark red with black. It is a powder made of sweet potato starch. Sweet potato powder is generally granular, with coarse particles and fine particles. Usually, coarse sweet potato powder is better bought at home. Sweet potato powder, like white powder, will be sticky after being dissolved in water and heated, but the viscosity of sweet potato powder is higher than that of white powder. Therefore, sweet potato powder is used less when thickening Chinese dishes, because the viscosity is difficult to control.
The above contents refer to Baidu Encyclopedia-Raw Powder.