Raw flour belongs to a kind of starch. Starch includes many kinds, which are divided into corn starch, mung bean starch, potato starch, sweet potato starch and cassava starch according to their different raw materials. Raw flour is one kind of potato starch, namely potato starch.

Many places will call potato starch raw flour. Raw flour is not everything. It is not necessary to use raw flour to make soup and fried things. Many people ignore this point, and often one kind of starch can fix all dishes. As long as starch is used, it is thought that raw flour is used.

In the north, if you walk around the vegetable market, you will see pieces of potato starch, not in powder, but in small pieces. Other starches are all powdered.

Raw flour can replace starch.

It can't be completely replaced, depending on what you do. If you make bean jelly, you'd better use pea starch, if you make dough stick-proof, you'd better use potato starch, if you fry meat, you'd better use sweet potato starch, if you thicken it, you'd better use raw flour, that is, corn starch.

There are two names, because in the cooking process, raw flour is mainly used as starch, while other powders have different characteristics, so there must be names to distinguish them.

The function of raw flour

1, thicken

The most commonly used way, when cooking, can improve the color of dishes, increase the taste, and make the entrance smoother. At present, this is also the most commonly used statement by chefs.

2. Pat powder

Generally, when frying fish, because the skin of the fish is in direct contact with the bottom of the pot, it will stick to the pot, and this phenomenon can be solved well by patting some raw flour.