Rice flour is a common staple food with relatively high calories. The calorie of rice flour itself is about 356 calories per100gg. On this basis, if minced meat and vegetable oil are added. Add it when cooking, and the heat will be higher. The main component of rice flour is starch, which is also a food with high gi value.
Rice flour, a special snack of Han nationality, is a very popular food in southern China. Rice flour is a strip and filamentary rice product made from rice by soaking, cooking and layering. Rice flour is the staple food in many areas, so it has also formed different factions, which can be divided into row rice flour, cube rice flour, corrugated rice flour, silver silk rice flour, wet rice flour, dried rice flour and so on.
Selection method of rice flour
1. Appearance: rice noodles with almost uniform shape, straight and loose shape, no scars, no well lines, no brittleness and no mildew are high quality, otherwise they are inferior.
2. Color: rice noodles with bright colors, transparency and no spots are inferior, otherwise they are inferior.
3. Smell: Rice flour without musty, sour and peculiar smell is divination; Otherwise, it is transformed rice noodles.
4. Cooking: Cooked rice noodles are tough, non-sticky, non-mushy, unobtrusive and free of impurities. Otherwise it is inferior.
5. Packaging: The packaging of the product can be sealed in plastic bags or the rest of the packaging according to the requirements of the sales notice, or it can be in bulk. The packaged rice noodles should be marked with the factory name, product name, weight, eating date, detector code and factory certificate.