Guangrao Flour (a specialty of Guangrao, Shandong)

Basic Introduction of Guangrao Flour

Flour is a powdery substance ground from wheat. According to the protein content in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour, and gluten free flour. Flour (wheat flour) is the staple food in most parts of northern China. There are a wide variety of foods made from flour, with various patterns and flavors

Guangrao County focuses on improving the comprehensive efficiency of agriculture and vigorously developing modern agriculture. There are 65 key agricultural leading enterprises at or above the city level, 406 farmer professional cooperatives, 550000 acres of "three products" production bases, 332 standardized livestock breeding areas, 173000 acres of fishery breeding areas, 35 modern agricultural parks, and an annual production capacity of 150000 tons of industrialized edible mushrooms. We are accelerating the professionalization, standardization, scaling up, and intensification of agricultural production and operation, and building an important national demonstration zone for efficient ecological agriculture

Monitoring data shows that since September 2012, there has been a significant increase in flour prices nationwide. Prices gradually stabilized in November and resumed their upward trend by the end of December. Compared to December 28, 2012, on January 8, 2013, the prices of special powder and standard powder increased by 1.3% and 1.0% respectively. By region, about 60% of provinces, autonomous regions, and municipalities have seen an increase in the price of specialty flour, with Hebei, Tianjin, and Beijing leading the way with increases of 16.4%, 5.0%, and 4.8%, respectively; About 70% of provinces, regions, and municipalities have seen an increase in the price of standard flour, with Tianjin, Shanghai, and Sichuan leading the way with increases of 6.4%, 3.9%, and 3.0%, respectively. At present, the prices of special powder and standard powder nationwide are significantly higher than the same period in 2012, with prices increasing by 5.2% and 5.7% respectively on January 8th compared to the same period last year

What is the nutritional value of Guangrao flour

1. Flour is rich in protein. The general content is between 10% and 13%, which is higher than that of rice. But in wheat protein, the essential lysine, arginine, histidine, and methionine contents for our human body are relatively low. So, when we eat noodles, we should supplement these foods with high nutrient content to achieve the principle of nutritional complementarity and ensure a healthy diet<2. Flour is rich in carbohydrates. This part of nutrition mainly exists in the endosperm of wheat grains, which is refined flour! It is the part obtained by removing most of the nutrient rich wheat grain surface and germ<3. Flour also contains a certain amount of fat. It mainly exists in the germ part of wheat grains, followed by bran and the least in endosperm. The fat in wheat grains is mostly unsaturated fatty acids, which are essential fatty acids for the human body. They have the effects of maintaining normal physiological functions of cells, reducing blood viscosity, improving blood circulation, increasing brain cell activity, and enhancing memory. In kitchen applications, the lipids in the nutritional value of flour have a direct impact on baking quality. We usually add sugar and oil to bread, which not only maintains the original quality of the flour, but also increases the volume and softens the texture of the bread, while also keeping it fresh

Flour is a powdery substance ground from wheat. According to the protein content in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour, and gluten free flour. Flour (wheat flour) is the staple food in most parts of northern China. There are many varieties and styles of food made from flour, with different flavors.

Tasting and eating methods of Guangrao flour

Bare flour

Ingredients:

Appropriate amount of flour: 1 baby bok choy, 1 incompatible food, 1 persimmon, 1 incompatible food, salt, appropriate amount of monosodium glutamate, appropriate amount of incompatible food, oil, etc.

Method: 1. Wash the baby bok choy and tomatoes and set them aside

2. Knead the flour into a ball. Adding a little MSG to the water used for kneading flour can make the taste more delicious<4. After the water boils, tear the flour into small pieces about the size of a thumb and throw them into a pot over high heat

5. After tearing off the flour, you can put cabbage and tomatoes.

6. Finally, the delicious flour cake is ready to eat.