first of all, it's legal. The so-called "wordy powder" means eating powder, but the powder you eat is different in different places. For example, the hot and sour powder eaten in Hunan and Chongqing is spicy; Snail powder eaten in Guangxi is famous for its smelly bamboo shoots; Rice rolls, Guangdong, is light and nutritious.

But no matter what kind of powder it is, it is the favorite of local people. It tastes smooth and delicious, and it makes a sizzling sound, which is why it is called "Suofen".

9% of hot pot restaurants eat "Sichuan powder"

But there is one kind of powder that can be eaten by hot pot restaurants all over the country, and that is "Sichuan powder".

Fuzai once again stated that this "Sichuan powder" refers to China's "Sichuan", not the "Sichuan" in the lighthouse country.

"Chuanfen" is a common rinse on the hot pot table. With the growth of the "Suofen" family, it is loved by more and more customers, especially by female customers.

Just like the last egg soup at the banquet, the "Sichuan powder" of hot pot often represents the end of a hot pot meal. At the end of eating, the pot is rinsed and filled with soup sauce, and the beauty and satisfaction of hot pot reach its peak in this root Sichuan powder.

1. Sichuan flour should also be "fresh"

Under the general trend of pursuing "fresher" ingredients in the hot pot industry, Sichuan flour has quietly turned into "fresh flour".

unlike the dry powder with hard texture, which needs boiling water for 2 hours before boiling, the fresh powder of Jingfushun can be eaten in 2-3 minutes without soaking, and it will not rot after long cooking. To a certain extent, it shortens the dining time of diners, and more importantly, it tastes better and can leave memories for diners.

Although many manufacturers in the market have introduced fresh flour products, all of them are "Sichuan flour" and it doesn't mean the same quality. The key here is water content.

2. Good Sichuan vermicelli is soft and tough in the middle

Good Sichuan vermicelli tastes soft and tough in the middle. To have the natural taste of raw materials, sweet potato flour should have the taste of sweet potato, and besides, it should not have the sense of impurities.

This also requires water quality and raw material treatment. Water needs multiple purification, and starch raw materials need to be fully filtered through a fine screen of 1 meshes.

traditional dry powder is usually dried naturally or dried in a drying room to remove water; However, fresh flour needs to retain a certain proportion of water during processing. Once the water content is too high, the toughness of the powder will be damaged and it will easily deteriorate; When the moisture content is too low, the taste tends to be dry powder texture, and the entrance lacks freshness and softness.

jingfushun only chooses Sichuan flour with a water content of 51%, because it can maintain fresh color, taste and smell, and good ingredients are visible, ensuring the original ecological presentation to the greatest extent.

3, eating Sichuan flour, eating gluten

In this respect, machines have more advantages than manual work. The machine can complete 72 times of kneading and squeezing for no less than 2 minutes, so that the starch can be fully energized and the taste is strong.

After it is kneaded, it is squeezed and leaked by the machine. Compared with the traditional molding by gravity leakage of the powder slurry, the machine operation can improve the density, making it more elastic when bitten off and not rotten after long cooking; After steaming, Sichuan flour will absorb water and expand, and then it will be drenched twice to cool down, and the excess water will be separated out in the cold storage at MINUS 18 degrees.

Through precise temperature and time control, Sichuan flour in the cold storage will be sent to remove ice, then evenly cut into standard lengths of 17 cm, and finally packed in vacuum.

How to choose Sichuan flour

If you eat Sichuan flour as you cook at home, there is no way for us to help you check the quality of the product. This requires everyone to have some ability to distinguish and pick out high-quality Sichuan flour. Here are some tips for Fu Zi to choose:

1. Look at the price

Because the cost of sweet potato starch is high, the market price is generally not lower than one catty in 1 yuan, so.

2. Look at the color

After the pure sweet potato starch is cooked, the color is blue and gray, and the color is dark and dark. If it is too bright, it may be fake.

3. Feel

Good flour feels dry and hard and rough after freezing and dehydration; On the contrary, sweet potato powder that feels smooth may use additives.

4. Look at the status

Haochuan powder tastes sweet and chewy, and it is very resistant to cooking. It won't rot after a long time, and it won't paste soup, and it will remain the same overnight. Inferior powder will quickly lump into a ball.

well, I believe everyone has a more specific understanding of Sichuan flour after seeing this. Let's verify one or two, and realize the freedom of "wordy flour" with Fuzai. Ok, that's all for today's sharing. I'm Fuzai. Pay attention to Jing Fushun, a surprise and a blessing; Eat a sense of happiness and eat a good blessing!