Is there a difference between flour and wheat flour? Is flour the same as wheat flour?

The trick to frying chicken wings.

Tip 1: Pickle.

The main seasoning of chicken wings is in the pickling step, so whether the marinade is good or not, whether it is enough to taste, will have a great impact on the taste, the marinade of marinated chicken wings usually uses materials with a strong flavor, although there are many items but the amount is usually not much, so as to maintain the original flavor of the chicken itself is not lost in the marinade, in the case of a small amount of marinade, it is relatively not so easy to marinate evenly and taste. The trick to master in the process of marinating is that the marinade should be mixed evenly first, so that the taste of each component in the marinade is uniform, and then put the chicken wings in, and then try to spread the marinade evenly on the surface of the chicken wings.

Tip 2: Adjust the batter.

The batter is a very commonly used skin wrapping of fried chicken wings, whether the fried chicken wings are delicious or not has a lot to do with the uneven adjustment of the batter, the batter should be evenly and meticulously adjusted, the skin can be thin and crispy, if the batter also has flour particles or large bubbles, the skin will be easy to break, not only the skin itself becomes unpalatable, but also because it cannot be tightly wrapped to protect the chicken wings, and the chicken wings lose their delicacy in the process of frying. When mixing the batter, you can use a spoon to draw a circle along the bottom of the container and stir it, so that the clumpy part can be crushed, and if there are large bubbles, you can gently tap the bottom of the container to let the bubbles come out.

Tip 3: Dip in powder.

In addition to the batter, the coat of fried chicken wings also often needs to be dipped in flour, whether it is dipped in flour, bread flour or other powders, there are two tricks to master, that is, uniform and dense, uneven powder will make the coat thick and thin, and the taste is naturally not good, and the powder is too loose It is easy to peel off during frying, and after frying, not only the skin will fall off, but also the whole pot of oil will be turbid. If it is too thick, you can gently pat it to let the excess powder fall naturally, and when the powder is evenly stained, you should gently press the powder with your hand.

Tip 4: Deep frying.

When it comes to frying, there are more places to pay attention to, first of all, the oil temperature is about 180, too high will make the skin too dark, or even can not be cooked through, too low will the fried meat will be too old and greasy. When you put it in the pot, you should put it slowly one by one, so that it will not stick to each other, and it can also avoid the oil temperature from dropping too much at once. If you like to eat a crispy texture, you can fry it in two parts, remove it halfway through, let the chicken wings cool down slightly, and then put it back in the pan and fry it until it is cooked through.

Delicious and spicy fried chicken wings.

Ingredients: Fresh chicken wings, red dried chili peppers, Sichuan peppercorns, green onions, ginger, garlic, egg greens, salt, cooking wine, breadcrumbs.

Preparation: 1Wash the chicken wings and make a few cuts on the surface with a knife, add cooking wine, salt, green onions, and ginger slices and marinate for 30 minutes. Remove the green onion and ginger slices, then stir in the egg greens and sprinkle with breadcrumbs.

2.Heat up the wok and add more oil to submerge the chicken wings. Wait until the oil is very hot (you can see that it is smoking), add the chicken wings and fry them, until the surface of the chicken wings is golden brown, remove the chicken wings and set aside.

3.Leave a little oil in the wok, heat it, put in the dried chili pepper segments, Sichuan peppercorns, green onion segments, garlic slices, burst the fragrance, immediately put in the chicken wings, quickly stir-fry well, and remove from the pot.

Reminder: When making fried chicken wings, turn on medium heat first, put the chicken wings in to fry, see the surface is discolored, turn on low heat and cover the pot, simmer for about 2-3 minutes, and then open the lid and fry it over high heat, so that it will be colored immediately, and the skin will be very crispy.

Three. Fried chicken wings.

Ingredients: Chicken wings.

Seasoning: soy sauce, garlic, wine, pepper, salt, lemon juice, chicken essence, cooking wine.

Method: 1. Wash the chicken wings and marinate them in soy sauce, garlic, wine, pepper, salt, chicken essence and cooking wine for about 1-2 hours;

2. Spread the lemon juice evenly on the submerged chicken wings;

3. Spread a layer of butter on a baking tray and place the chicken wings one by one in the pan for 10 minutes.

Generally speaking, it is better to eat less fried things, but compared with other commonly eaten meats, chicken still belongs to the calories and fats are relatively less, and chicken has a special advantage, that is, chicken is suitable for almost any fruit except bananas, so if you like to eat fried chicken, you may wish to cut the fried chicken into strips or cubes after frying the chicken, mix it with lettuce and grapes into a salad, or directly on the fried chicken with lemon juice, which can make the fried chicken taste tender and not greasy.

Flour is flour made by peeling wheat and grinding it. If you want to fry chicken, there is a special fried chicken powder, go to the supermarket and ask, in addition, the proportion is very important, I don't remember how to match it, check it on the Internet, and there may be instructions on the fried chicken powder. I wish you success.

Go to the supermarket and ask, in addition, the proportion is very important, I don't remember how to match it, check it on the Internet, and there may be instructions on the fried chicken powder.

For the same flour mill, refined flour is the flour extracted closer to the wheat core, which is of good quality and high quality; Ordinary flour ** is low, generally called flour. Ordinary flour and fine flour from different manufacturers are not easy to compare.

The difference between flour and wheat flour:

When we say "flour", we often mean wheat flour, that is, flour made from wheat milling.

Wheat flour is a flour made directly from wheat with the outer skin and middle part of the wheat.

Wheat flour (1) After wheat is milled and processed, it becomes wheat flour, also known as wheat flour or flour.

2) Nutrients: mainly starch, followed by protein, fat, vitamins, minerals, etc.

3) Suitable for people: It can be eaten by ordinary people, especially for picky eaters.

4) Therapeutic effect:

Wheat is sweet, cool, enters the heart, spleen, kidney meridian, nourishes the heart, benefits the kidney, removes heat, quenches thirst, treats irritability, heat irritability, thirst, diarrhea, carbuncle, traumatic bleeding and scalds, etc.

Flour (1) Flour is a powder made from wheat ground.

2) Classification: According to the protein content in flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

3) Cake flour:

Low-gluten flour is also called cake flour, because low-gluten flour has no strength, and the bread or cake made is very soft, so low-gluten flour is usually used to make cakes or biscuits.

The difference between wheat flour and flour is that one is made by hulling and grinding, and the other is made without hulling, which directly causes a difference in taste. I often hear people say that wheat flour is delicious to eat, and many people may think that wheat flour is flour, and often confuse wheat flour with flour to talk about it. But in fact, wheat flour is wheat flour, flour is flour, and the two are not the same thing.

Difference Between Wheat Flour and Flour:

1. Wheat flour usually refers to the flour made directly from wheat, and there are many wheat husks in the wheat flour. It has certain nutritional value for the human body, and can promote the digestive function of the human body.

2. Flour is the flour that is polished after the husk of wheat is removed, and the flour is relatively delicate and smooth, and the flour is also divided into three types: high, medium and low. The color of the high-gluten flour is relatively dark, and it will not form a dough when grasped by hand, which is suitable for making bread and snacks. The all-purpose flour is milky white in color, which is very suitable for making steamed buns and noodles.

The color of low-gluten flour is relatively white, it is easy to form a clump when grabbed by hand, and the protein content is also low, which is more suitable for making cakes, muffins, biscuits, etc.

Wheat flour is often referred to as white flour, which usually refers to white flour, but sometimes there may be water starch, cornmeal, buckwheat flour and so on.

The main raw material of flour is wheat flour, so wheat flour is also called flour!

In fact, when wheat flour and flour are put in front of everyone, many people find it difficult to distinguish clearly, and they also think that there is not much difference between the two, so is wheat flour the same as flour? In fact, wheat flour and flour are not the same, there will be a big difference between the two, first of all, the composition is different, wheat flour is the abbreviation of barley and wheat made of flour, flour is to peel the seedlings to obtain the middle part, and then grind into powder. Secondly, the difference in nutritional value, wheat flour has a high fiber content, and the nutritional content is higher than that of flour.

Then the production process is different, wheat flour is not to go through the process of removing the bran, directly the whole wheat is milled, just after the milling process, the flour is needed, must go through the bran removal program.

The difference between whole wheat flour and ordinary flour is: different processing, different external customs, different taste, and different nutritional value

Now, I will talk about what these four differences are:

First, the processing is different

In the process of wheat milling, whole wheat flour Kai Li Yin only goes through simple grinding and screening, and does not go through processing steps such as bran removal, and the degree of processing is less, and the four components of wheat are completely retained. In the process of processing ordinary flour, the bran in the wheat is disturbed and the embryo is removed, leaving only the endosperm to be ground into powder.

The appearance of whole wheat flour looks light brown, and the flour contains some bran substance, which will be a little rough to the touch because of staring at the feast, and it feels like there are some small particles in it; The appearance and color of ordinary flour looks relatively white, there is basically no bran in it, the powder is delicate, and it is relatively smooth to the touch.

The pastry made of whole wheat flour has a strong wheat flavor, a slightly rough taste, a hard bite, a very chewy taste, and even a little scratchy throat; The pastry made from plain flour has a delicate and fluffy texture and a fluffy structure, making it easy to chew and swallow.

In terms of taste, pastries made of whole wheat flour taste more chewy, and pastries made of ordinary flour taste softer.

Fourth, the nutritional value is different.

Whole wheat flour is less processed, which retains the nutrients contained in wheat bran and embryo, which is rich in vitamins B1, B2, B6, niacinic acid and a variety of mineral elements, and is also a natural ** of water-soluble dietary fiber. Ordinary flour is finely processed, retaining only the starch and a small amount of protein in wheat. From a nutritional point of view, whole wheat flour is richer in nutrients, has a higher nutrient content, and has more nutritional value than ordinary flour.

The above is the difference between whole wheat flour and ordinary flour, I believe that through this introduction, you can easily distinguish it in the future.

First, the production process. 1. Whole wheat flour: that is, the flour contains all the components of wheat, the bran is less (or not at all), and the embryo, endosperm and bran are mixed together.

Whole wheat flour better retains many of the nutrients and active components in wheat. 2. Celery source powder: It is a powder formed after wheat peeling and grinding.

The main purpose of wheat peeling is to remove the bran and the embryo, and the remaining endosperm is ground into flour. Generally, the flour yield is between 60 and 85, and almost all the bran is removed. Second, the structure of the wheat.

To understand the difference between whole wheat flour and flour, you must first know the structure of wheat. The structure of wheat is divided into three parts: bran, germ and endosperm, among which, the bran is the outer skin of wheat, and the bran mainly contains fiber, accounting for about the whole wheat; The main components of endosperm are starch and protein, and endosperm accounts for 85%; The germ includes some vitamins, minerals and oils, and the germ accounts for the whole grain wheat.

Third, nutritional value. 1. Whole wheat flour is to remove less or no wheat bran from the bran. The powder yield is between 90-94%, a small amount of special ones reach 100%, and the content of cellulose, vitamins, oils and proteins is more.

If you judge according to the nutritional value, the nutritional value of whole wheat flour is higher, because the color of steamed bread made from this flour is black, so it is easy to misunderstand. 2. Flour is rich in protein, carbohydrates, vitamins and calcium, iron, phosphorus, potassium, magnesium and other minerals, which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. Efficacy.

It has the effects of nourishing the heart, benefiting the kidneys, removing heat, quenching thirst, treating irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds. It is suitable for the general population and can be eaten by the general population. Contraindicated.

People with digestive disorders (e.g., gastric ulcers, duodenal ulcers) should not eat it. Sneak watching.

Whole wheat flour: that is, the flour contains all the components of wheat, the bran is less removed (or the whole celery is not taken off at all), and the embryo, endosperm and bran are mixed together. Whole wheat flour better retains many of the nutrients and active components in wheat.

Flour: It is a powder formed after wheat is peeled and ground. The main hunger of wheat peeling is to remove the bran and embryo, and the remaining endosperm is ground and rotten to become flour.