Four is a powder ground from wheat. According to the protein content in flour, it can be divided into high-gluten flour, low-gluten flour and gluten-free flour. Flour (wheat flour) is a staple food in most of northern China. There are many kinds of foods made from flour, with various styles and different flavors. So what kind of food can be made with flour? The editor of Kangwang will take you to learn about the staple foods made with flour! 1. Flour Gluten Ingredients: half a pound of flour, sugar water, an egg (cannot be iced) Method 1. Flour Half a catty, add water to dilute it to a liquid consistency 2. After mixing evenly, add a handful of sugar (a fist is enough, add more if there is not enough), an egg 3. Fry in a pan, the first time the oil temperature should be 50-60%, five tablespoons of oil It’s almost like an omelette, but it absorbs more oil. 4. Just reduce the oil by one and a half spoons at a time, and fry until both sides are golden. 2. Buckwheat flour pancake fruit ingredients: buckwheat flour and flour in a ratio of 1:1, eggs, To make flavored tempeh, minced pork, green pepper, soy sauce, and salt, the tools I used were not professional enough. I used local materials, an electric frying pan and a wooden spatula matching the electric frying pan. The production is a private method for reference only: 1. Wheat flour. Add water to flour at a ratio of 1:1 to make a thin batter, which is slightly thinner than the batter for fried couple boxes and eggplant boxes. 2. Pour an appropriate amount of batter onto the electric frying pan, and use a wooden spatula to evenly spread it into a thin round cake shape. It requires some experience. 3. When the pancakes are about to solidify, spread a layer of egg liquid on top, about the size of one egg. 4. When the egg liquid is about to solidify, turn it over. The fillings can be laid out as you like. This time, I simply added a layer of flavored black beans, stir-fried minced pork, and stir-fried green peppers. It is spicy and very appetizing. 3. Potato flour pimple ingredients potatoes, ham, flour, eggs. Seasoning: Add a lot of potatoes from home according to your favorites, and cook them in different ways. 1. Add eggs to flour to make a paste. Make it earlier, it will be more glutenous, and adding eggs will make the dough taste better. More chewy 2. Peel the potatoes and cut them into strips, not too thin, as they will break easily. Cut the ham into shreds. 3. Add oil to the hot pot, add shredded ham, add shredded potatoes and stir-fry. Add water. Boil the water according to your own needs. The amount is added. 4. When the water boils, you can put the prepared batter into the pot one by one by pulling it very thinly. Watch the dough in the pot turn into yellow and shiny pieces one by one. 5. At this time, You can add seasonings, refined salt, chicken essence, a little soy sauce, soy sauce can enhance the color. If you like spicy food, you can add some dried chili peppers. If you like peppery food, you can add some pepper. When the dough is cooked, add some MSG and sprinkle with chives. . Extended reading: Application of flour Commercially available flour for ordinary steamed buns, dumplings and steamed buns can certainly be used to make bread, but the texture of the finished bread will not have the slight brushing effect and delicate texture of bakery toast. If you pursue the quality of the finished bread, then If possible, it is best to use high-gluten flour, preferably special bread flour. If not, it is the same with all-purpose flour. After all, it is made at home. There are no additives and no professional equipment, so the requirements do not have to be so high. If all-purpose flour is used instead of high-gluten flour to make bread, the amount of water in the original recipe should be reduced as appropriate, because different types of flour have different water absorption rates. Generally speaking, the higher the gluten content of the flour, the higher the water absorption rate; conversely, the higher the gluten content of the flour, the higher the water absorption rate. The lower the gluten content of the flour, the lower the water absorption rate of the flour. In fact, due to the differences in processing techniques and raw materials used by each manufacturer, even flours of the same type from different brands will have differences in water absorption. For example, if they are both high-gluten flour or bread flour, their water absorption will be slightly different, so please Everyone has to explore the characteristics of the flour used and add water correctly, so as to make successful pastries. In China, ordinary household flour is actually not used to distinguish and use "high-gluten flour, medium-gluten flour, low-gluten flour" as trade names, so most of the products you see in supermarkets will be "baozi flour, dumpling flour" or "special one flour". "Powder", "refined flour" and so on. Strictly speaking, such names are not standardized, but fortunately it is easy to understand. Haha, everyone will know what this flour is used for at a glance. The property says "higher gluten", because when you make noodles, dumplings and buns, you also need flour to twist and roll to a smooth texture, so the gluten will indeed be higher (but the gluten will generally not exceed 11), so this does not belong High gluten flour.