The functions are different: because flour contains protein, it cannot protect the nutrition and taste of food. Starch has a strong gelling effect and hangs on the surface of food during cooking, which can protect the nutrition and taste of the food inside.

Different uses: Flour has a wider range of uses and can be used to make noodles, steamed buns, bread and other foods. ?Relatively speaking, starch has limited uses. For example: starch can be used to make jelly and crispy meat, but flour cannot be used to make jelly and other foods.

Common cooking methods for starch

Hanging - the ultimate secret of crispy on the outside and tender on the inside: hanging on the surface of the cut raw materials is to hang a layer of flour paste like clothes on the surface. Usually, the flour paste (such as egg white paste, egg yolk paste, sweet potato flour, etc.) is mixed first, and then evenly wrapped on the surface of the food to form a protective layer on the surface of the food. It can make fried food golden and crispy, crispy on the outside and tender on the inside, such as crispy meat.

Sizing - making stir-fry dishes smooth and tender: Sizing refers to coating the surface of ingredients with a thin layer of slurry to lock in the moisture and nutrients of the ingredients during cooking. Make it taste softer, smoother and more tender. Commonly used sizing materials include: water starch, egg white, baking soda, etc.