Fried starch can not be replaced by flour, because the main function of starch is to make the meat of some meat more fresh, tender and elastic, while flour has no such function, and it is sticky, and it will have the feeling of paste when used to thicken. Therefore, in order to improve the taste of meat food, it is best to wrap powder with starch.
When making some fried food, we often use starch. Its main function is to make the meat of some meat more fresh, tender and elastic, but sometimes when it is used up and forgets to buy it, we will want to replace it with other things.
At this time, many people think of flour, but in fact, flour can not replace starch. The functions of the two are completely different. Starch is mainly used to wrap fried food, which will make its meat more tender and smooth. The fried things have a feeling of burning outside and tender inside, but flour has no such function.
The viscosity of flour is relatively large. It can't be used to thicken it. Sometimes it will feel like a paste, but there's no problem using it to wrap chicken legs for frying. As for other barbecues, it's best to use starch, which will taste better.