Raw flour is starch. Generally, it depends on what dishes are fried. Vegetables with high water content need to be thickened. Put the dry starch into a bowl (about 2 teaspoons) and melt it with water (not much water, warm water is the best). When thickening, pour it into the plate bit by bit, and then stir it evenly with a shovel. The function of raw flour is mainly used for thickening. It can be used as a seasoning for cooking or as bean jelly. It can also be used to spread pancakes. Mainly used for the sizing and thickening of meat raw materials, it contains more minerals and can play a better role, so the role of raw flour is still very strong. 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.