Raw flour is mostly used for thickening. In mainland China, raw flour is potato flour; in Hongkong, raw flour is corn flour; in Taiwan Province, raw flour is too white, which is made of potatoes or cassava. In Chinese cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, except for thickening the food to produce a smooth taste.
Raw flour has a wide range of uses, which can be used as seasoning for cooking, bean jelly and pancake spreading, and is mainly used for sizing and thickening meat raw materials.
Extended data:
Starch is used for thickening and sizing in cooking, and there are many kinds, such as sweet potato starch, water bean powder used in Sichuan cuisine, and corn starch. Raw flour is starch, which can have many kinds, generally referring to corn starch.
The academic concept of thickening is that starch has the characteristics of water absorption, adhesion, smoothness and cleanness when it is gelatinized by heat. When the dishes are close to maturity, the prepared powder juice is poured 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.
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