Starch: generally extracted from corn or sweet potato;
Flour is processed wheat;
Raw flour: Strictly speaking, it is the general name of various starches, mainly used for thickening and dessert. In the north, it is called flour, which is actually no different from starch.
The words raw flour and starch often appear as the same cooking condiment in some recipes, but they are called differently according to different regions. But strictly speaking, there are still some differences between raw flour and starch in making materials.
1. If you pay attention to the recipes, you will find that raw flour usually appears in the recipes of Hongkong and Taiwan Province. It refers to an ingredient used for sizing and thickening. The raw flour used by Hong Kong people in cooking is generally corn flour, while people in Taiwan Province province generally like to use too white powder. The function of raw flour of Hong Kong and Taiwan cuisine is to increase the smooth taste of food and soften the meat quality. In addition, raw flour can also be used to make bean jelly and spread pancakes.
2. The biggest advantages of sweet potato flour, Ge Fen and cassava flour are strong water absorption and good viscosity, but the disadvantages are dim color, red with black, which is easy to destroy the color of dishes. Starch made from sweet potato powder can be divided into thick and thin types. Cooking at home, generally choose coarse sweet potato starch. In addition, sago coconut starch is also one of the materials for making starch, which is not common in our life and is more common in the ingredients of some high-end restaurants.
3. Look at the difference between raw flour and starch. Do you know how to distinguish raw flour from starch? In fact, the raw flour or starch used for thickening in the market in various regions is relatively simple, which is mostly related to local eating habits. We don't have to pay too much attention to the difference between raw flour and starch.