1, frying things with batter both starch and flour. Frying things in the frying pan before the step is called hanging batter, this step of the processing of deep-fried materials into the corn starch and flour (starch and flour ratio of 1:1) modulation into the flow of the batter, generally a very thick layer, such as sweet and sour carp, the surface of the food to form a thicker layer of starch, the deep-frying process becomes golden and crispy, so that the dishes present a crispy outside and inside the tender texture. If you only use starch, the outer skin of the fried food will be softer, not crispy enough, after softening the outer skin is also easy to absorb water to become wet and sticky; and only use flour deep-fried, the outer skin of its food will be harder, not fluffy enough, it is best to use a mixture of flour and starch, so that the fried food has a crispy and tender texture.

2, starch: starch is generally called flour, mostly extracted from the seed tuber plants in a glucose powdered objects, or from the separation of proteins and other substances in the flour obtained after a polysaccharide, according to different processing materials can be divided into: potato starch, corn starch, sweet potato starch, mung bean starch, tapioca starch, wheat starch.

3, flour: flour is a kind of wheat or other grains after peeling directly into the powder, according to the amount of protein content in the flour, can be divided into high-gluten flour, gluten flour, low-gluten flour and gluten-free flour.

4, starch: starch granules are not soluble in cold water, damaged starch or chemically modified starch can be dissolved in cold water, but the dissolved runny starch is not reversible, generally with the rise in temperature, starch expansion increases, the solubility of the starch increased, suitable for thickening, sizing, hanging paste, etc., the starch into the food, you can lock its moisture, does not affect the color of the ingredients, such as fried meat, boiled fish, boiled meat, smooth meat soup and so on. Meanwhile, starch can also generate dextrin, oligosaccharides, maltose, glucose and many other products.

5, flour: flour is more versatile, in addition to thickening, can also be used to make noodles, steamed bread, bread, cakes, sweet pastries, cookies and other foods.