What's the difference between flour, starch and raw flour in cooking? What should I choose for sizing, thickening and hanging? With the development of the times, our living conditions are getting better and better, and the Internet has greatly changed our lives. In life, many people are particularly interested in food, and they also like to cook some food by themselves at home. At this time, we will go online to ask for some recipes, and we will use flour, starch and raw flour when cooking. However, there are some general practices in the recipe, so I won't introduce them too much. What kind of flour should be used, between the three kinds of flour? When cooking, we sometimes need sizing, sometimes thickening, and sometimes hanging paste. How should they choose? Today, we will look at how to choose "powder" in cooking.

I believe that flour is the most familiar flour in our life, and it is also the flour ground after wheat is peeled. The steamed bread and noodles we usually eat are all made of flour, and the main ingredients are protein and carbohydrates, so when we eat flour, we will eat it as a staple food, which can provide most calories for our bodies.

Then there is the starch we use for cooking. It is a carbohydrate extracted from some rhizomatous plants, usually a polymer of glucose molecules, so if a person eats too much starch, he will easily gain weight and be absorbed by the human body. Now the starch we sell in the market is divided according to their raw materials, such as sweet potato starch, potato starch, corn starch, mung bean starch and so on.

Finally, when cooking, we often mix it with starch. A raw flour is actually starch, but not all starch can be called raw flour. Generally, raw flour refers to corn starch and potato starch, which are also the names in Cantonese cuisine, especially some starches that are not particularly big and have bright colors in a year. Therefore, when we are cooking, the three most commonly used methods are general thickening and pasting. How should they choose the corresponding powder?

When sizing, it is usually cooking. For example, when we fry shrimps, in order to make the shrimps taste more tender and smooth, we will spread a layer of pulp on the surface to protect the shrimps and keep the moisture of the shrimps. Therefore, this layer of pulp should not be too thick. Generally, we will use a combination of raw flour and egg white, and the taste will be better after adjustment.

Generally, when frying food, a thin layer of starch or batter is hung in advance, which is not only to lock the moisture, but also to form the pastry, so it should be hung slightly thicker than the sizing. Using corn starch will make it more sticky, golden yellow after frying, more delicious and more beautiful.

Finally, thickening, which is also used by many chefs before cooking. Is to make the soup thicker, but not discolored. Generally, potato starch is used, which is delicate and white, and the lines drawn will be particularly thin. It is a common thickening material in our family. I wonder if you have carefully distinguished when you eat and cook?