What can be used instead of raw flour?
Corn starch, sweet potato starch and potato starch can all be substituted!
Raw flour is a term that often appears in recipes, and it is mostly used for thickening, including potato flour, corn flour and white powder.
In Chinese cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, in addition to thickening the food to produce a smooth taste. Raw flour has a wide range of uses, which can be used as seasoning in cooking, as well as bean jelly, and can also be used to spread pancakes. It is mainly used for sizing and thickening meat raw materials during processing.
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, which are starch. Generally, the academic concept of corn starch thickening is that it has the characteristics of water absorption, adhesion and smoothness when gelatinized by heat. When the dishes are close to maturity, pour the prepared powder juice into the pot to make the marinade thick and increase the adhesion of the marinade to the raw materials, so as to increase the powder and concentration of the soup and improve the color and taste of the dishes.
What's the difference between raw starch and flour?
Starch is actually a general term, including mung bean powder, millet powder, potato powder, sweet potato powder, pea powder, broad bean powder, arrowhead powder, lily powder, poria powder and taro powder.
Raw flour, on the other hand, is a term that often appears in Cantonese cuisine, and it does not specifically refer to what kind of starch it is. In Hong Kong and the Mainland, raw flour generally refers to corn starch, which is mostly used for thickening. In addition, raw flour can also make food have a smooth taste, and it is often used as one of the cured meat materials to soften the meat quality. Raw flour is indispensable for curing a lot of meat in Cantonese cuisine.
Here, I would also like to mention white powder, that is, potato (potato) starch. Taiwanese cuisine generally uses white powder as raw powder, but the soup thickened with white powder will become thinner after cooling, while the soup thickened with corn starch will not change after cooling.
Too white powder can't be directly heated and mixed with water or put into hot food, but it will immediately condense into pieces and can't be boiled. After the food boiled with too white powder is cooled, the juice will become thinner, which is called "returning water". Therefore, corn starch is generally used to make the material sticky instead of too white powder.
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Can raw flour replace flour?
Can raw flour replace flour?
Raw flour and flour are common ingredients in life, but raw flour can't be replaced by flour. Raw flour is starch, and there are many kinds. It is often used to thicken vegetable juice or soup. The properties and taste of raw flour and flour are very different. Never use raw flour instead of flour, otherwise it will affect the taste and nutrition of dishes. Raw flour can also improve the color of dishes, but flour does not have these functions.
What can be used instead of raw flour?
Corn starch, sweet potato starch and potato starch can all be substituted!
Raw flour is a term that often appears in recipes, and it is mostly used for thickening, including potato flour, corn flour and white powder.
In Chinese cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, in addition to thickening the food to produce a smooth taste. Raw flour has a wide range of uses, which can be used as seasoning in cooking, as well as bean jelly, and can also be used to spread pancakes. It is mainly used for sizing and thickening meat raw materials during processing.
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, which are starch. Generally, the academic concept of corn starch thickening is that it has the characteristics of water absorption, adhesion and smoothness when gelatinized by heat. When the dishes are close to maturity, pour the prepared powder juice into the pot to make the marinade thick and increase the adhesion of the marinade to the raw materials, so as to increase the powder and concentration of the soup and improve the color and taste of the dishes.
What's the difference between raw starch and flour?
Starch is actually a general term, including mung bean powder, millet powder, potato powder, sweet potato powder, pea powder, broad bean powder, arrowhead powder, lily powder, poria powder and taro powder.
Raw flour, on the other hand, is a term that often appears in Cantonese cuisine, and it does not specifically refer to what kind of starch it is. In Hong Kong and the Mainland, raw flour generally refers to corn starch, which is mostly used for thickening. In addition, raw flour can also make food have a smooth taste, and it is often used as one of the cured meat materials to soften the meat quality. Raw flour is indispensable for curing a lot of meat in Cantonese cuisine.
Here, I would also like to mention white powder, that is, potato (potato) starch. Taiwanese cuisine generally uses white powder as raw powder, but the soup thickened with white powder will become thinner after cooling, while the soup thickened with corn starch will not change after cooling.
Too white powder can't be directly heated and mixed with water or put into hot food, but it will immediately condense into pieces and can't be boiled. After the food boiled with too white powder is cooled, the juice will become thinner, which is called "returning water". Therefore, corn starch is generally used to make the material sticky instead of too white powder.