The ingredients in flour contain protein, starch, fat ...... etc. Wheat starch is starch, which is extracted from wheat. Raw flour is a common term used in Hong Kong style recipes, mostly used for hooking up izi. The raw flour used in Hong Kong is cornstarch, while the izi flour customarily used in Taiwan is tai bai powder. In Chinese cooking, cornstarch is not only used to make food smooth and creamy, it is also commonly used as a marinade to soften meat. Vermicelli (i.e. rice flour), also known as soybean flour, is made from broad beans or diamond horns. Raw flour has a wide range of uses, can be used as a seasoning for stir-fried vegetables, can also do cold noodles, can also be used to spread pancakes. It is mainly used to thicken and thicken meat when processing raw materials. In Chinese food is the starch, stir-fried vegetables for thickening, sizing, etc., there are a variety of, such as sweet potato starch, Sichuan cuisine in the use of water bean flour, as well as corn starch, etc. Powder is starch, there can be a variety of, generally refers to the corn starch thickening of academic concepts: with the help of starch in the case of heat pasteurization, has the characteristics of water absorption, adhesion, and smooth and clean. When the dishes are close to maturity, the adjusted powder juice is poured into the pot, so that the brine is thick and thick, increasing the adhesion of the brine to the raw materials, thus increasing the powder and concentration of the soup of the dishes and improving the color and taste of the dishes.