Raw flour is starch, which can be of many kinds and generally refers to corn starch.

In Chinese cuisine it means starch, which is used to thicken and glaze stir-fry dishes, and there are many different kinds of starches, such as sweet potato starch, water-bean starch used in Szechuan cuisine, and corn starch. Potato starch is used in mainland China and Taiwan, and cornstarch is used in Hong Kong. In addition to thickening food to create a smooth texture in Chinese cooking, it is also commonly used as a marinade to soften meat.

Flour has a wide range of uses, it can be used as a seasoning in stir-fries, as a cold noodle, as a pancake spreader, and most of all, it is used to thicken and thicken meat when processing raw materials.

Expanded Information:

Corn starch mixed with water or milk has a unique appearance and texture. It is often used to mix in powdered sugar as an anti-binding agent and is commonly used as a coagulant for foods such as pudding. Pudding mixes, which are commonly available on the market, contain cornstarch.

A simple cornstarch pudding can be made easily in a doubleboiler with ingredients such as milk, sugar, cornstarch and flavor enhancers.

Cornstarch is also used as a thickener in Chinese and French cuisine. In Chinese cuisine, "thickening" (also known as gravy) is usually made with cornstarch and water.

Baidu Encyclopedia - Starch