Raw flour is a term that often appears in recipes, and it is mostly used for thickening. The raw flour used in Chinese mainland and Taiwan Province Province is potato flour, while the raw flour used in Hongkong is corn flour. In China cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, in addition to thickening the food to produce a smooth taste. Raw flour has a wide range of uses, which can be used as a seasoning for cooking, as well as bean jelly, and can also be used to spread pancakes. It is mainly used for sizing and thickening meat raw materials during processing.
In Chinese food, it refers to starch, which is used for thickening and sizing when cooking. There are many kinds, such as sweet potato starch, water bean powder used in Sichuan cuisine and corn starch. Raw flour is starch, which can have many kinds, generally referring to corn starch.
The academic concept of thickening is that starch has the characteristics of water absorption, adhesion, smoothness and cleanliness after being gelatinized by heat. When the dish is close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dish.
Thickening means that starch has the characteristics of water absorption, adhesion, smoothness and cleanliness after being gelatinized by heat. When the dish is close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dish.