Raw flour can be used for thickening.

Raw flour is actually starch, only in different places called different, in Cantonese cuisine, starch is generally known as raw flour, of course, starch is not exactly the same as raw flour, raw flour is just a type of starch.

In the restaurant industry starch is also known as gravy powder, starch has many types, such as mung bean starch, sweet potato starch, corn starch and so on.

The characteristics of different starches are different, for example, mung bean starch is a little rougher to the touch, and the color is not white, there is a little bit of gray-green, but this starch is very viscous.

Corn starch is a common starch in daily life, the color of this starch is whiter, but the viscosity of corn starch is slightly worse, in the deep-fried tenderloin, you can make some green bean starch.

Sweet potato starch is the better of all starches, this starch color is not particularly good, but the water absorption is better, so in the production of boiled fish dishes, the use of sweet potato starch to make the fish is very tender.

The raw flour is also a kind of starch, this kind of starch is relatively delicate, viscous and strong, used to do thickening just good, the stability of this starch is also relatively good.