Starch can be temporarily replaced by flour, corn flour, lotus root starch or horseshoe powder, but the effect is far less than that of starch. For example, the viscosity of flour is high, and the thickening effect is not good at all. But if the flour is wrapped in woven fabric and washed with water, a lot of white pulp will be washed out. Clear water, pour off the excess water, and the rest is water starch. Or if you have potatoes around you, you can take 1-2 potatoes, wash them, peel them and shred them, then soak them in clear water for about 30 minutes before taking them out, then let the soaked water stand for about 10 minutes, and then pour out the clear water on them. Water starch under them can also be used to temporarily replace starch.

Second, the difference between starch and starch

The difference between starch and starch is that starch belongs to starch and starch is a subclass, which is used in food processing. There are many kinds of starch, such as corn starch and mung bean starch.

Third, the difference between starch and flour

Flour is a powder directly ground into wheat or other grains after peeling, which is slightly yellow; Starch is a polysaccharide obtained by separating protein and other substances from flour, and its color is purer and whiter.

4. Is starch the same as raw flour?

Raw flour is different from starch. Although there are many similarities between raw flour and starch, and their uses are mainly used for thickening and sizing, there are still great differences between them. Starch does not refer to a single powder, but generally refers to it. Common edible starches in our life are corn starch, sweet potato starch and potato starch. The starch used in vegetables in different places is different. For example, the starch used in Sichuan cuisine is mostly sweet potato starch, while the starch used in northern Shandong cuisine is mostly corn starch. As for raw flour, it is similar to starch, but it mainly refers to white flour in Taiwan Province Province, and its purpose is mainly to thicken.

To sum up, we know what kind of starch can be used instead, so if we run out of starch in our daily life, we can seek its substitute to make the dishes have a corresponding taste. At the same time, we should also pay attention to the storage of starch and ensure a dry storage environment to ensure its quality. If starch is yellow, wet and caked, try not to eat it.