The words raw flour and starch often appear in some recipes, which puzzled many friends. What's the difference between this raw flour and starch? In fact, many times, raw flour and starch refer to the same cooking condiment, 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.

First, dry starch is dry starch, which is sold on the street.

Second, the wet starch is dry and water is added.

Third, raw flour = starch.

Dry powder: dip it before frying. The purpose is visible and tangible, and there is no oil leakage.

Wet powder: thicken (before cooking). When making egg soup, in order to make the eggs look good, put some wet starch in the soup first, and then pour the eggs.

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.

The name starch usually appears in Chinese food. And the starch used in different regions is different. For example, the starch in Sichuan cuisine is sweet potato starch made of sweet potato, while in Shandong cuisine, corn starch is used as thickening starch. In Chinese food, some starch is usually used in cooking for thickening and sizing. When a dish is almost ready, you can pour the prepared starch juice into the pot and stir it a little, which can improve the color and taste of the dish.

The difference between raw flour and starch lies not only in the name, but also in the raw materials. Raw flour is generally made of potato flour and corn flour, while starch is made of many materials, such as sweet potato flour, Ge Fen, cassava flour and so on. Raw flour is mostly made of potato flour and corn flour. Their biggest feature is fine texture and white color, but their water absorption is poor, and they are not as good as starch made of sweet potato powder in sizing and thickening.

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.