Different roles: Flour because it contains proteins, which do not play a role in protecting the nutrition and flavor of the food. Starch has a strong gelatinizing effect and hangs on the surface of the food during cooking, which can serve to protect the nutrition and flavor of the food inside.

Different uses: Flour is more versatile and can be used to make noodles, steamed bread, bread and other foods. And starch is relatively speaking, the use is more limited. For example, starch is able to make cold noodles and crispy meat, while flour is not able to make cold noodles and other foods. Usually, the batter (such as: egg white batter, egg yolk batter, sweet potato flour, etc.) is mixed first, and then evenly wrapped around the surface of the ingredients, so as to form a protective layer on the surface of the food. It allows the fried food to be golden and crispy on the outside and tender on the inside, such as crispy pork.

Battering - making fried food smooth and tender: Battering refers to coating a thin layer of slurry on the surface of the ingredients in order to lock the moisture and nutrients of the ingredients during cooking. Let its taste more soft, more slippery, more tender. Commonly used sizing materials are: water starch, egg whites, baking soda and so on.