Traditional Chinese Types: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Types. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 8234 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Types and principles of puffed foodPuffed food, also known as extruded food, exploding food, light food, etc. abroad, is a new type of food developed internationally in recent years. It uses grains, beans, potatoes, vegetables, etc. as raw materials, and is processed by puffing equipment to produce a wide variety of food with exquisite appearance, rich nutrition, crispy and delicious food. Therefore, a large category of food has been formed uniquely. Because the equipment for producing this kind of puffed food has a simple structure, easy operation, low equipment investment, and fast profits, it has developed very rapidly and shown great vitality. …
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