China's 8 most excellent flour varieties have finally been sorted out, take a look, how many have you eaten

On a sunny weekend, my friend Xiao Li and I met up to drink tea and chat in a quaint teahouse. In the corner of the teahouse, a long wooden table is set up with a variety of delicate pastries. We sipped on sweet tea and snacks while talking about our dietary preferences.

Just as I was indulging in this relaxed atmosphere, Xiao Li suddenly approached me mysteriously and whispered, "You know what? There are eight particularly good varieties of flour in China, each with its own unique taste and use. I've always wanted to try making a variety of delicacies with this flour, but I never found the opportunity. ”

When I heard this, I was immediately interested. As someone who has a soft spot for pasta, I naturally have a very high desire for good flour. So, I asked curiously, "Oh? Tell me which eight kinds of flour they are. ”

Xiao Li smiled proudly, took out a sorted list from his pocket, and handed it to me. I took it and looked at it, and saw that the names and characteristics of the eight types of flour were listed on it:

1. Hebei stone mill flour: This flour adopts the traditional stone grinding process, which retains the original taste of wheat and has a mellow taste, which is suitable for making all kinds of pasta.
2. Henan high-gluten flour: Made from high-quality wheat, it has strong gluten, and is suitable for making pasta that needs to be stretched and elastic, such as noodles, dumpling wrappers, etc.
3. Shandong all-purpose flour: The gluten is moderate, easy to knead and ferment, and is suitable for making fermented pasta such as steamed bread and steamed buns.
4. Anhui rye flour: using rye as raw material, it is rich in nutrients and has a unique taste, which is suitable for making healthy foods such as whole wheat bread.
5. Shaanxi buckwheat flour: Using buckwheat as raw material, it has a unique fragrance and taste, which is suitable for making special pasta such as buckwheat noodles.
6. Sichuan rice flour special flour: specially developed for making rice noodles, the taste is delicate and smooth, is an essential raw material for making Sichuan rice noodles.
7. Xinjiang wheat flour: produced in Xinjiang high-quality wheat, high protein content, strong gluten, suitable for making a variety of pasta and baked goods.
8. Tibetan barley flour: made from highland barley, it is rich in dietary fiber and trace elements, and has a unique taste and nutritional value.

I looked at the list and felt the urge to try it. I raised my head and said to Xiao Li, "These flours sound very good, and I want to try using them to make delicious food." Still, do you know where to buy these flours? ”

Xiao Li smiled proudly and said, "Then you asked the right person." I made a special inquiry and found that the flour is available in souvenir shops and online shopping malls all over the country. We can shop some online together and come back and try it out. ”

So, we decided to buy these flours online and start our culinary adventure. In the days that followed, we tried to make a wide variety of pasta and baked goods from this flour. Each flour brings a different taste and experience that blows our minds.

In the process of making, I deeply appreciated the characteristics and uses of different flours. For example, the mellow taste of Hebei stone-ground flour gave me a deeper understanding of traditional pasta; The strong gluten of Xinjiang wheat flour makes me more comfortable when making bread. Every attempt has given us a deeper love and pursuit of food.

Over time, we have become lovers of flour delicacies. Not only do we try our hand at making a variety of delicacies at home, but we also invite friends to share our results. Whenever our friends taste the pasta we have made with our hearts, they are full of praise and want to try making food with these flours.

In the process, I gradually understood the meaning of "8 kinds of flour that are particularly good in China". These flours not only represent the characteristic food culture of various parts of China, but also show the love and pursuit of food by the Chinese people. By trying out the process of making delicious food from these flours, I not only gained knowledge and skills, but also gained endless pleasure and satisfaction.

Nowadays, whenever I walk into the kitchen to prepare pasta, I think of these eight particularly good flours. They have become one of my cooking secrets, allowing me to swim freely in the world of pasta. I believe that in the future, I will continue to explore more secrets of food and enjoy the joy of cooking.