Flour
Flour is a common term used in Hong Kong-style recipes, and is often used for thickening food. In Hong Kong, it is known as cornstarch, and in Taiwan, it is commonly used as tai pai flour. In Chinese cooking, in addition to thickening food to create a smooth texture, it is also commonly used as a marinade to soften meat. Vermicelli (i.e. rice flour), also known as bean flour, is made from fava beans or diamond horns. Raw flour has a wide range of uses, can be used as a seasoning for stir-fried vegetables, can also do cold noodles, can also be used to spread pancakes. It is mainly used for meat raw material processing when sizing, thickening and so on.
In Chinese food is the starch, stir-fried vegetables for thickening, sizing, etc., there are a variety of, such as sweet potato starch, Sichuan cuisine in the use of water bean flour, as well as corn starch and other powder is starch, there can be many kinds of, generally refers to the corn starch thickening of academic concepts: with the help of starch in the case of heat pasteurization, has the characteristics of water absorption, adherence and smooth and clean. When the dishes are close to maturity, the adjusted powder juice is drizzled into the pot to make the marinade thick and thick and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the dish soup and improving the color and flavor of the dishes.
Starch
The starch used for thickening, also known as the powder, is a polysaccharide polymer condensed from multiple glucose molecules. Starch used for cooking, mainly mung bean starch, potato starch, wheat starch, lozenge starch, lotus root starch, corn starch and so on. Starch is insoluble in water, in and water heated to about 60 ℃ (starch type different, paste temperature is not the same), then paste into a colloidal solution. Thickening is the use of this property of starch. In addition, there are corn starch, rhododendron starch, lotus root starch, water chestnut starch and so on.
Cornmeal
Corn is recognized as the world's "golden crop", its fat, phosphorus, vitamin B2 content of the cereal food in the first. Cornmeal contains linoleic acid and vitamin E, can make the body cholesterol levels lower, thus reducing the occurrence of atherosclerosis. Cornmeal contains more calcium and iron, which can prevent hypertension and coronary heart disease. Modern medical research shows that cornmeal is rich in glutathione, which is an anticancer factor that can combine with a variety of foreign chemical carcinogens in the human body to make them lose their toxicity, and then be discharged from the body through the digestive tract. Coarsely ground cornmeal contains a large amount of lysine, which can inhibit tumor growth. Cornmeal also contains the trace element selenium. Selenium can accelerate the decomposition of oxides in the body and inhibit malignant tumors. Corn flakes are a new type of convenience food, the raw material used is corn coarsely ground or finely ground, containing almost all the nutrients of cornmeal.
In summary, raw flour and starch can be generalized, and there is a kind of starch is corn starch, and there is a difference between pure cornstarch, please use discretion.