The meaning of bran: bran and wheat are ground into flour, and the skin and debris left after sieving with a sieve are mostly used as feed. Also called bran.

Wheat bran, a by-product of wheat processing flour, is yellow, flaky or powdery.

There are some germs at the end of wheat husk (that is, the part where wheat germinates), accounting for about 5- 10% of the total wheat husk, and a part of flour is about 1/3- 1/2. Wheat bran is divided into six layers, and the outer five layers contain more crude fiber and are not easy to digest.

Wheat bran contains a lot of vitamin B. Rich in cellulose and vitamins, it is mainly used in food, feed raw materials, wine making and so on.

Nutritional components:

Wheat bran is the skin of wheat seeds and a by-product after processing into flour, which is called wheat bran.

The seed coat screened after wheat milling is husk, mainly fiber and batter.

Milk and wheat skin porridge:

Ingredients: wheat bran100g, milk 300ml, sugar100g, butter10g, salt.

Methods: Put the wheat bran into a pot, soak it in clear water for 30 minutes, then boil it with strong fire, add milk and cook for 10 minute, then add sugar, butter and salt and cook until the wheat bran is cooked and sticky.

Wheat bran cake:

Wash pork and chop it into minced meat; Chop vegetables, add wheat bran, wheat flour and eggs, season with oil and salt, stir well, and make several cakes.

Add oil to the wok, and fry the cake dough until it is golden on both sides and the inside is cooked thoroughly. You can eat it.

This kind of cake can be eaten as a staple food, suitable for Chinese food and dinner, and it is not eaten much every time.