Raw flour is made of corn or potatoes, but it is actually starch made of corn or potatoes. The powder quality of raw flour is more delicate, brighter and whiter than ordinary starch, but its water absorption is not as good as starch. Raw flour and starch have good adsorbability. When cleaning fruits or other viscera raw materials, appropriate amount of starch can be added, which is beneficial to cleaning the mucus on the surface of fruits or viscera. For example, washing grapes, adding starch or raw flour is particularly clean. Cantonese people will add a kind of wheat starch when they make rice rolls. The name is easy to understand, that is, starch extracted from wheat flour, that is, flour.

Potato starch is more suitable for cooking water thickening than corn starch, and the powder mixed with potato starch and water is easier to melt and combine, so potato starch can ensure the original flavor of dishes to the greatest extent. Raw flour is sticky, not suitable for sizing raw materials, but suitable for thickening in restaurants. The product is beautiful, bright and uses little. Even if raw flour is used for sizing and hanging powder, it is added in a small amount and used together. 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.

Raw flour is usually made of starch, which is a special component of thickening. Raw flour includes potato starch and wheat starch. We can say that raw flour is starch, but starch is not necessarily raw flour. Starch is best for cooking soup. Egg soup, seafood soup, hot and sour soup and so on. It is best to thicken with starch! Because the soup doesn't need to be too thick, it's best to hook it into rice soup, which is delicious. Starch is rich in carbohydrates needed by human body, and it is also good for human body to eat, so starch can be seen in many dishes.

Sweet potato starch: it can be made into vermicelli skin, which is relatively strong and sticky, especially suitable for being wrapped on the surface of food and fried. It's not easy to drop, and it's crispy and the food won't fry.