Can the moisture proof bag put peppercorns on the flour in the bag to prevent insects?

If you put Sichuan pepper in the moisture-proof bag and put it in the flour in the bag, it can prevent insects. Like Sichuan pepper, it is the most insect repellent and is a natural insect repellent plant.

No, it doesn't. The moisture-proof bag is not breathable, so there is no way to emit the smell of peppercorns inside, so it cannot have the effect of repelling insects.

The moisture-proof bag is placed on the peppercorns, of course, it can prevent insects! Because Sichuan pepper can inhibit the growth of all kinds of insects.

Absolutely.

As long as it is put on the peppercorns, it must be able to play a role in preventing insects, because the peppercorns will have this special taste, and the taste is also relatively pungent, and it does not like to smell this smell for insects, so putting peppercorns on it will definitely play such a role.

The best way is to try it yourself, and then see if it has produced such an effect, and if it really doesn't work, correct it.

Zanthoxylum pepper has the effect of insect prevention, put the moisture-proof bag on the pepper, and then put it on the bagged flour, which can play an insect-proof role. If the flour can't be eaten in time, it's best to replace the pepper in the middle, because after a long time, the effect of the pepper will be weak.

This method is not able to serve as a destination for insect control.

The correct way to prevent insects is to cool the sneer.

Flour insects are mostly caused by moisture in flour and not other causes. Hope!

Moisture-proof bag, this can be placed under the pepper, so that it can prevent moisture, and it can prevent mosquitoes.

This can also be insect proof, so you are not here, but it is a problem of insect prevention.

Moisture-proof, we will understand that a single item is moisture-proof, but there are many types of items in each court, and it is more difficult to concentrate on moisture-proof every one. In this case, it can be played a good role in the moisture-proof protection of the home environment.

Clever cakes. 1. Mix all the ingredients evenly and knead them into a dough.

2. Cover the kneaded dough with plastic wrap and let rise at room temperature for one hour.

3. After proofing the dough, take it out and knead it with your hands, and keep kneading.

4. The longer the dough is kneaded, the more delicious and white the finished product will be.

5. Cut off a piece of kneaded dough, roll it into long strips, and knead small agents according to the size of the model.

6. Put the small noodle cube into the clip and press it with your fingers.

7. Finally, knock it out, and a row of small cakes is ready.

8. Cover with a dry cloth and let rise for a quarter of an hour.

9. Preheat the oven at 170 degrees for 10 minutes.

Tips. 1. First of all, the dough must be harder, if it is not hard, the mold is not easy to get, the noodles that are too soft are sticky, and they can't be knocked out.

2. The traditional Qiao cake is baked out in a special cauldron, but the pot at home makes Qiao Bi accidentally and it is pasty, so I use a clever method, and the oven is easy to grasp the temperature and time, and it is not used to turn it back and forth, saving time and effort.

3. The cake must be dried naturally, completely cooled to seal and preserve, if it is just for viewing, it can be painted with color, strung into a string, hung up and dried naturally, my family did it before, after drying, it was not bad for a year there.

Hot cowpea buns.

1. Pour boiling water into the flour, stir quickly, knead the dough after it cools slightly, and put it aside to cover the relaxation.

2. Cut the pork into small cubes, put it in a small basin, add minced ginger, cooking wine, light soy sauce, five-spice powder, then add an appropriate amount of water according to the situation and stir well until smooth and not dry, and finally add 1 tablespoon of oil and mix well.

3. Blanch the cowpeas in boiling water for 5 minutes, take them out and cut them into cubes; Cut the onion into small pieces; Soak the fungus, wash it and chop it.

4. Pour all the vegetables into the meat filling, add salt and sesame oil, and mix well.

5. Take out the dough and knead it into long strips, cut into 8-9 small agents, press the flat and roll thin, wrap the filling, and close the mouth and pinch tightly.

6. Bring the steamer to a boil over high heat, put in the buns and steam for 15 minutes.

Steamed buns, steamed buns, cakes, pancakes... You can do a lot of things, and it's up to you to innovate.

Wheat flour, which is commonly known as "flour", noodles, steamed buns, cakes, etc. are all he can make. In addition, there are coarse grain noodles: such as corn flour, millet flour, rice flour, sweet potato flour, and millet flour can be made into similar pasta, but it is still unaccustomed to eating staple food for a long time, and wheat flour is the most suitable for pasta.

Different flours are used in different foods:

High gluten powder: darker in color, more active and smooth, not easy to form a clump by hand; It is more suitable for bread and some puff pastry, such as Danish pastry. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs).

In terms of cakes, it is limited to high-ingredient fruit cakes.

Medium all-purpose powder: milky white in color, between high and low powder, semi-loose physique; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc. (Note:.)

Generally, flour that is commercially available without special instructions can be used as all-purpose flour. And this kind of flour packaging is generally marked on it, suitable for making buns, dumplings, steamed buns, noodles).

Low-gluten powder: the color is white, and it is easy to form a clump when grasped by hand; Low-gluten flour has an average protein content, low protein content, and less gluten, so it is also weak, so it is more suitable for cakes, muffins, biscuits, tart crusts and other pastries that need a fluffy and crispy texture.

Half a pound of flour.

One egg in sugar water (no.)

Du can be icy.

zhi) Method 1 half a pound of flour, dao

Add water to dilute it into a running water form.

2. After mixing evenly, add a handful of sugar (a fist is good, not enough to add) an egg 3 fry in an oil pan, the first oil temperature should be 5 6 into five spoons of oil Like an omelette But this is more likely to absorb oil.

4. Reduce the oil at a time Just one and a half spoonfuls at a time, fry it on both sides and a half golden, this is the best with mung bean soup One is more oily One is very fresh When breakfast is very suitable It's simple and easy.

The pasta in this way is chewy, the filling is fragrant, and the layers are clear, thanks to the family support.

Ingredients: 1 bowl of leftover rice, 2 accessories: pepper, salt, chopped green onion, step 1Prepare a bowl of leftover rice; Within 2Beat the eggs; 3.

Pour the rice into the egg mixture and stir well; 4.Add salt, pepper, chopped green onions, and you can also add carrots, onions, etc. according to your taste; 5.Put a little oil in the pot, pour the rice into the pot, simmer over low heat, and fry until both sides are slightly browned; 6.

Finished product. Tip 1When frying, cook over low heat and fry slowly.

2.This egg rice pancake can be made sweet or salty according to your preference.

1.Add an appropriate amount of baking powder and baking powder to the flour, add water and let it rise for 20 minutes.

2.After proofing the dough, divide it into homogeneous agents on the panel, roll it out into long strips of oil, roll it up, flatten it, spread butter on top, roll it up again and flatten it into a round shape.

3.Brush a layer of cooking oil in the pan, put the cake blank into the pan, and bake it on low heat until golden brown on both sides.

Tips – 1Use all-purpose flour (neither high gluten nor low gluten). Due to the different processing procedures, the flexibility of flour is also different, and it is divided into high gluten, medium gluten and low gluten according to the strength from high to low. I usually use commercially available dumpling flour pancakes, and the hardness is just right.

2.The ratio of flour to water depends entirely on experience and luck, and it is better to be soft than hard. If the noodles are hard, they will lose the whole game. After reconciling the noodles, cover with a damp towel and let rise for 20 minutes.