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

The raw materials of starch generally include sweet potato flour, Ge Fen, cassava flour, etc.

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

Generally speaking, the academic concept of corn starch thickening is that starch has the characteristics of water absorption, cohesiveness, smoothness and cleanliness under the condition of thermal gelatinization.

When the dishes are close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dishes.

Extended data:

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 frying, sliding and frying. What these cooking methods have in common is that the dishes made in this way basically do not contain soup.

However, due to the addition of some seasonings and the moisture of raw materials, the soup in the dish is increased. By thickening, the juice is sticky and attached to the surface of raw materials, thus achieving the luster, smoothness and deliciousness of dishes.

the answer to the question

First, master the thickening time, which should generally be carried out when the dishes are nine ripe. Too early thickening will scorch the marinade, and too late thickening will easily make the dishes heated for a long time and lose their crisp and tender taste.

Second, the thickened dishes should not use too much oil, otherwise the marinade will not stick to the raw materials easily, and the purpose of adding umami flavor 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, thus affecting the quality of the dishes;

Fourth, when using pure flour juice to thicken, you must first adjust the taste and color of the dish, and then pour in wet starch to thicken it, so as to ensure the delicious taste and bright color of the dish.

Starch has strong hygroscopicity and peculiar smell absorption, so it should be well preserved, moisture-proof, mildew-proof and odor-proof. General room temperature 15C, humidity below 70%.

When cooking, another requirement is to thicken the oil, that is, after cooking, pour in all kinds of seasoning oil to make it dissolve or adhere to the thick stuff. It has the functions of enhancing fragrance, refreshing, coloring and brightening dishes.

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

Pay attention to oiling, and be sure to pour it after cooking, so that it will be bright and shiny. Don't refuel too much and too fast at a time, or it will leak oil. Because cooking methods are different, there are different ways to refuel.

Generally, cooking and cooking are cooked and then poured with bright oil on the spoon. Dry cooking, the dish is to take out the spoon, pour the remaining juice in the spoon into the oil and pour it on the dish. After Ming oil is added to the sauce, it should not be stirred too fast to avoid oil analysis.

References:

Baidu encyclopedia-thickening