Raw flour is made from corn or potato, which is actually starch made from corn or potato. But raw flour is finer than ordinary starch and has a brighter and whiter color, but it is not as absorbent as starch. Powder and starch have good adsorption, cleaning fruits or other viscera raw materials, you can add the right amount of starch, is conducive to clean the fruit or viscera surface mucus; for example, cleaning grapes, add starch or raw flour cleaning is particularly clean. Guangdong people do intestinal noodles, will add a kind of wheat starch, this look at the name is also very good to understand, it is from the wheat flour, that is, the starch extracted from the flour.

Potato starch, however, is more suitable for cooking than corn starch when adding water to make powder water thickening, with potato starch and water mixing out of the powder water is easier to melt and combine, so potato starch used to thicken the dishes can maximize the original flavor. The nature of raw flour is relatively sticky, not suitable for sizing raw materials, suitable for thickening the use of the restaurant side, the product looks good, there is brightness, and the amount of less. Even if the raw flour is used for sizing and hanging powder, it is also a small amount of additive, with the use of. Raw flour is usually found in Hong Kong and Taiwan recipes. It refers to an ingredient used for sizing and thickening. The raw flour used by Hong Kong people in cooking is usually made from cornstarch, while in Taiwan people generally prefer to use tai bai powder.

Raw flour is the usual starch that is used as an ingredient specifically for thickening. There are potato starch and wheat starch and so on. We can say that cornstarch is starch, but starch is not necessarily cornstarch. Starch is best used to thicken soups. Egg soup, seafood soup, hot and sour soup, etc. are best thickened with starch! Because the soup does not need to be too thick, thickened into a rice soup gravy for the best, drink up the taste is very good. Starch is very rich in carbohydrates needed by the human body, consumption is also very good for the human body, so we can see the starch in many dishes.

Sweet potato starch: can be made into vermicelli, it and gluten and viscosity is relatively large, especially suitable for wrapped in the surface of the food frying, not easy to fall, there is a sense of crispness, the food will not be fried.