You can use either high-gluten flour or low-gluten flour to fry things. In addition to flour, the most important things are starch and egg white. Only by adding these things can the food be fried crispier.

Flour is divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. Different types of flour have different uses. Of course, the most intuitive one is the difference in gluten.

The gluten content of flour refers to the protein content of flour. Flours with different gluten contents have different uses, so you should consider them according to your own use.

The protein content of high-gluten wheat flour is about 12%-14%. It is very elastic, has strong ductility, and has a chewy texture. It can be used to fry fried dough sticks, bread, pizza and other foods.

The protein content of all-purpose flour is more suitable. This kind of flour has average ductility and is an all-purpose flour for household use. It can be used to steam steamed buns, make dumplings, make steamed buns, roll noodles, bake flatbreads, etc.

The protein content of low-gluten flour is relatively low. The ductility of this flour is not very good and it is easy to break. However, this flour is easier to expand and has a soft texture. It is suitable for making cakes, waffles, egg tarts and other Western-style delicacies.

In addition, high-gluten flour and low-gluten flour can also be mixed into medium-gluten flour.