The difference is:

Raw flour is generally made of potato flour and corn flour.

the materials of starch are generally sweet potato flour, Ge Fen, cassava flour and so on.

Raw flour and starch are mainly used for thickening and sizing when cooking, and there are many kinds of raw flour, such as sweet potato starch, water bean powder used in Sichuan cuisine and corn starch.

generally speaking, the academic concept of corn starch thickening is that starch has the characteristics of water absorption, adhesion, smoothness and cleanness under the condition of gelatinization under heat.

When the dish is close to maturity, pour the prepared powder juice into the pot to make the marinade thick and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the dish soup and improving the color and taste of the dish.

Extended information:

Whether thickening is appropriate or not has a great influence on the quality of dishes, so thickening is one of the basic skills of cooking. Thickening is mostly used in cooking techniques such as stir-frying, sliding and frying. The similarity of these cooking methods is that the dishes cooked in this way basically do not contain soup.

However, some seasonings are added during cooking and the raw materials themselves produce water, which makes the soup more attractive. By thickening, the juice is thick and attached to the surface of the raw materials, thus achieving the luster, smoothness, tenderness and delicious flavor of the dishes.

The key problem

First, it is necessary to master the thickening time, which should generally be done when the dishes are nine-ripe. If the sauce is thickened too early, the marinade will be burnt, and if it is thickened too late, the dishes will be heated for a long time and lose their crisp and tender taste.

Second, you should not use too much oil in the thickened dishes, otherwise the marinade will not stick to the raw materials easily, and the purpose of adding freshness and beauty will not be achieved;

Third, the soup should be appropriate. Too much or too little soup will cause the sauce to be too thin or too thick, which will affect the quality of dishes.

fourth, when using pure powder juice to thicken, the taste and color of the dishes must be adjusted first, and then wet starch is added to thicken the dishes, so as to ensure the delicious and colorful taste of the dishes.

starch has the characteristics of strong hygroscopicity and odor absorption, so it should be kept well, and it should be moisture-proof, mildew-proof and odor-proof. Generally, the room temperature is 1.5 C and the humidity is lower than 71%.

There is also a requirement to make the oil thicken in cooking, that is, after the dishes are cooked, pour in various seasoning oils to make them dissolve in or adhere to the thicken. It plays a role in enhancing fragrance, refreshing, coloring and brightening dishes.

when using, the two should be combined well, and different colors of edible oil should be poured in according to the taste and color requirements of the dishes, such as chicken oil (yellow), Chili oil (red), tomato oil, sesame oil and pepper oil.

pay attention to the oiling, and it must be drenched after it is cooked, so as to make the oiling bright. Don't refuel too much and too quickly at a time, otherwise there will be oil leakage. Because of different cooking methods, the method of refueling is also different.

In general, stir-fried and stir-fried dishes are often topped with clear oil. Dry cooking, the dish is after taking out the spoon, pour the remaining juice in the spoon into the oil and pour it on the dish. After the Ming oil is added into the sauce, the stirring should not be too fast to avoid the separation of the oil.

Resources: Baidu Encyclopedia-Gouge

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