Tell me about people who love rice noodles.

People, in addition to the most popular three meals a day, there are noodles, flour, jiaozi, jiaozi, jiaozi, rolls and other pasta. Among these staple foods, Lin likes vermicelli best.

What's the difference between flour and rice flour?

1, manufacturing process difference. Generally, rice is washed first, ground into flour, kneaded into dough with water, and then steamed into thin slices in a pot, while rice noodles are generally soaked in rice first, then cooked by themselves, and finally extruded into different processes.

2. Difference in appearance. The shape of river flour is generally wide stick and flat powder, and the shape of rice flour is generally thin stick and round powder.

3. Color difference. The color of ginger powder is generally slightly transparent and shiny white jade, and the color of rice flour is generally pure white, opaque and dull.

4. The taste is different. The entrance of rice noodles is soft and refreshing, generally a little chewy, while the entrance of rice noodles is generally cool and soft, with delicate taste and less gluten than rice noodles.

5. Differences in protein. General 100g flour contains 7.7g of protein, while 100g rice flour only contains 6.2g of protein.

What food is suitable for flour and rice noodles?

1. He fen is suitable for making fried powder and soup powder. The ribs of Jianggelou are bigger than rice noodles, have good toughness and are not easy to break. They are generally suitable for making fried powder and soup powder in Jianggelou. Stir-fried rice noodles should be constantly fried. Generally, rice noodles are low in gluten and easy to break, so there are fewer fried rice noodles. In addition, the soup powder has a high taste and is more suitable for Jianggelou. Rice noodles are hot and easily broken.

2. Rice flour is suitable for making marinated powder, bibimbap and ordinary soup powder. The powder quality of braised rice noodles is very sticky, so generally, directly cooking braised rice noodles or bibimbap can absorb the seasoning well and taste full. Compared with slippery flour, marinated bibimbap tastes better, and it can also be made into general Allegro soup, and the small national dew eaten on the table can also be made into rice noodles. Because the temperature of such ethnic buildings is usually not high, rice noodles will not be too hot. What's the difference between "rice noodles" and "rice noodles"? The taste and nutrition are very different, so learn not to buy them indiscriminately.

Who is more nutritious, flour or rice flour? why

1, the production process of rice flour is simple. The process of making rice noodles is very simple. Grind the rice noodles into water and flour, and cut them directly on the table. The nutrition of rice is basically not destroyed, so the nutrition of rice flour remains sufficient, and the production of rice flour must first pickle rice. Some protein and trace elements will be wasted in the soaking process, and subsequent cooking needs mechanical stratification. The whole high temperature operation will destroy the heat-labile vitamins.

2. Rice flour is much less nutritious than river flour. Rice flour usually contains 6.2 grams of protein, 2 grams of fat, 87 grams of carbohydrates, 280 milligrams of phosphorus, 400 milligrams of calcium, 65,438+00 milligrams of iron and 4 milligrams of zinc. The lower part usually contains 7.7 grams of protein, 65,438 0.5 grams of fat, 79.2 grams of carbohydrates and 65,438 0.2 grams of dietary fiber.