Raw flour is a term that often appears in Hong Kong-style recipes, and it is often used for hooks. The raw flour used in Hongkong is corn flour, and the rice flour used in Taiwan Province Province is too white. In China cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, besides making the food taste smooth. Raw powder (white powder), also known as bean powder and water chestnut powder, is made from broad beans or water chestnut. Raw flour has a wide range of uses and can be used as a seasoning for cooking, bean jelly and pancake stalls. It is mainly used for sizing and thickening when processing meat raw materials. In Chinese food, it refers to starch, which is used for thickening and sizing when cooking. There are many kinds of raw flour, such as sweet potato starch, water bean powder used in Sichuan cuisine and corn starch, all of which are starch. The concept of thickening corn starch in general academic circles is that it has the characteristics of water absorption, cohesiveness and smoothness after being gelatinized by heat. When the dish is close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dish.

How to use raw flour

There are usually two kinds of thickeners. One is starch juice with seasoning, commonly known as "juice-to-juice", which is mostly used for dishes cooked by quick frying and stir-frying. One is simple starch juice, also called "wet starch", which is mostly used in general cooking. Pouring juice is also a kind of thickening, also known as thin thickening and glaze thickening, which is mostly used for stewing, roasting, roasting and soup dishes.

According to the cooking methods and characteristics of dishes, the usage of sauce basically has the following kinds:

1. Generally used for cooking. The powder juice is the thickest, and the purpose is to spread the sauce all over the raw materials, such as fish-flavored shredded pork and fried kidney flower. After eating, there is basically no marinade at the bottom of the dish.

2. Paste is generally used for cooking dishes such as stir-frying, sliding, stewing and stewing. Powder juice is thinner than bread, which is used to turn the soup of vegetables into paste, realize the fusion of soup and vegetables, and have a smooth taste, such as sweet and sour pork ribs.

3. The juice is thin, generally used for large or whole dishes, and its function is to increase the taste and luster of dishes. Generally, after the dish is served, the marinade in the pot is heated and thickened, and then poured on the dish, some of which are stained with colored glass, and some juice can be left on the plate after eating. 4. Milk soup is the thinnest sauce, also called thin sauce. Generally used for stews, such as spicy tofu, shrimp and crispy rice. The purpose is to thicken the soup of dishes to meet the requirements of fresh color, fragrance and taste.

When cooking food in China, raw flour is still very common. The food thickened with raw flour is not only smoother, but also more beautiful in color, so we can see raw flour in many recipes, but we should pay attention to the dosage of raw flour in both thickened and pickled foods. Too much will affect the taste.