1, raw flour generally refers to potato (potato) starch, corn flour, etc. , commonly used as thickening juice. Its powder is finer than ordinary starch, brighter and whiter in color, but its water absorption is poor. Raw flour will agglomerate when it meets water, and it will be sticky. Cooking soup will definitely not work. Starch can be used in curing meat and sizing to increase tenderness and smoothness, and can also be used in thickening juice.

2. The range of starch is relatively wide, except common sweet potato starch, wheat starch and mung bean starch. There are also potato starch and corn starch, which means that raw flour belongs to a kind of starch.

From the above, we know that raw flour must be starch, and starch is not necessarily raw flour. These two kinds of "flour" have different qualities and characteristics, and their uses are certainly different. If used improperly, the cooked dishes will also have a great impact on the taste and color. Generally, raw flour is more suitable for thickening, and starch is more suitable for frying things with batter.