1. both starch and flour should be used to fry things and paste them. The step before frying things in the oil pan is called hanging paste. In this step, the fried materials should be put into a flowing batter made of corn starch and flour (the ratio of starch to flour is 1:1), which is usually a thick layer, such as sweet and sour carp, which forms a thick starch layer on the surface of food, so that the frying process becomes golden and crisp, making the dishes appear tender and tender. If only starch is used, the fried food skin will be soft and not crisp enough, and the skin will easily absorb water and become wet and sticky after being softened; When only flour is used for frying, the skin of the food will be hard and not soft enough. It is best to mix flour and starch, so that the fried food will have a crisp and tender taste.

2. Starch: starch is generally called flour, which is mostly a glucose powder extracted from seed tuber plants or a polysaccharide obtained by separating protein and other substances from flour. According to different processing raw materials, it can be divided into potato starch, corn starch, sweet potato starch, mung bean starch, cassava starch and wheat starch.

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

4. Starch: Starch particles are insoluble in cold water, and damaged starch or chemically modified starch can be soluble in cold water, but the swollen starch after dissolution is irreversible. Generally, with the increase of temperature, the swelling degree and solubility of starch increase, which is suitable for thickening, sizing, hanging paste, etc. When starch is put into food, its moisture can be locked without affecting the color of ingredients, such as fried meat and paste. At the same time, starch can also produce dextrin, oligosaccharide, maltose, glucose and other products.

5. Flour: Flour is more versatile. Besides thickening, it can also be used to make noodles, steamed bread, bread, cakes, sweet cakes, biscuits and other foods.