Starch can be temporarily replaced by flour, corn flour, lotus root starch or horseshoe powder, but the effect is far less than that of starch. For example, flour has a large viscosity, so the thickening effect is not good at all. However, if the flour is wrapped in spinning cloth and washed in water, a lot of white pulp will be washed out. Clear the water, pour off the excess water, and the rest is water starch.

Or, if there are potatoes beside you, you can take 1-2 potatoes, wash them, peel them and cut them into shreds, then soak them in clear water for about 30 minutes before taking them out, then let the soaked water stand for about 10 minutes, and then pour off the clear water above, so that the water starch below is available, which can also be used to temporarily replace starch.

Starch is different from raw flour.

Although there are many similarities between raw flour and starch, and their uses are mainly used for thickening and sizing, there are still great differences between them. Starch does not refer to a single powder, but a general term. The common edible starches in our life are corn starch, sweet potato starch and potato starch.

Starch used in dishes in different places is different. For example, most of the starch used in Sichuan cuisine is sweet potato starch, while most of the starch used in Shandong cuisine in the north is corn starch. As for raw flour, it is indeed similar to starch, but it mainly refers to the white powder in Taiwan Province, and the purpose of raw flour is mainly used for thickening. ?