From the feel of it, the raw flour twisted up very astringent, while the flour twisted up basically do not have too much feeling;

You can also in the bowl with some powder, and then poured into the cool water, precipitation for a few moments, the water will be poured out, if the precipitation down the powder basically grabbed in the bottom of the bowl is the raw flour, and the powder is very easy to follow the water flow is the flour.

But I think the second method is the easiest to use, when you twist, feel the pain all over the body if it is the raw flour undoubtedly.

Raw flour can not be used as flour, you do not have to rush to make the end, generally raw flour shelf life are longer, you can slowly make. There are potatoes, sweet potatoes, and other beans. Potato flour can be used to make their own cold noodles cold skin, etc. (as long as the raw points with water and then add a little coagulant boil to cool on the line), thickening can also be used to stir fry meat dishes (such as shredded pork with fish sauce) with flour and wine to the meat drowning a little bit, stir fry out of the meat will be particularly tender, and another use, I am at home in the common use of: wrapping dumplings or rolling out the pasta when the surface of the skin always love to stick, generally everyone dipped into the dry flour to solve the problem, in fact, using The raw flour instead of dry flour is more effective