A list of the contents of this article:

Is gluten boiled in cold water or boiled water?

1. Boiled water pot gluten is a kind of plant protein, which is composed of gluten protein and gluten protein. Add the flour to the right amount of water and a little salt, stir hard to form the dough, then scrub the dough repeatedly with clean water to wash off all the starch and other impurities in the dough, and the rest is gluten. Ball the gluten with your hands, deep-fry it in a hot oil pan until golden brown and remove.

2. Put hot water into the pot. Cooking gluten with cold water is easy to make gluten stick with the bottom of the pot, and it is also easy to make gluten adhere to each other, resulting in that the boiled gluten is not fluffy, while boiling gluten with hot water will not make the gluten stick together with the bottom of the pot, and the boiled gluten is more fluffy and tastes better.

3. How big is the gluten roll? If it is as big as an egg, it is better to steam it. If it is as big as a small dumpling, of course it is better to boil the water.

4. Cut gluten into strips. Roll it on a stick. Start the pot and rinse with cold water and remove the stick.

How to make the gluten not spoil or break the skin when cooking?

Therefore, if you look at the noodle products in the supermarket, most of them have the ingredient of "salt". This method is also often used in home cooking. So as to make the noodles stronger! Add alkali, however, it is better to add alkali to the dough.

If you wash your face more often when making gluten, or if the flour contains more cellulose protein, the washed gluten will be stronger and less easy to boil.

Wake up with a cover. I have heating in my house. If I don't cover it, I'll do it as soon as I meet. The process of waking up noodles is also the process of gluten generation. A dumpling skin with a good gluten net is not easy to break or boil, because good gluten has a certain degree of flexibility. Knead smooth noodles, you can put aside to continue to wake up for a while, this time, you can prepare dumplings filling. The noodles that have been awake for more than half an hour are easy to operate and shape, and the gluten is fully extended.

Is the gluten boiled in cold water or hot water?

1. Put hot water into the pot.

2. Boiled water pot gluten is a kind of plant protein, which is composed of gluten protein and gluten protein. Add the flour to the right amount of water and a little salt, stir hard to form the dough, then scrub the dough repeatedly with clean water to wash off all the starch and other impurities in the dough, and the rest is gluten. Ball the gluten with your hands, deep-fry it in a hot oil pan until golden brown and remove.

3. When you boil the gluten in hot water, the gluten boiled in this way is more gluten. Because the gluten is relatively ripe, if you put it in cold water, it is easy to boil the gluten or become very bad. Gluten is a kind of food, which is made from glutenin and gliadin. The gluten is boiled in hot water, so the gluten boiled in this way is more gluten.

4. When stewing gluten before putting into the pot, it is generally necessary to blanch the gluten. Hot water can soften gluten and help remove possible impurities, while also making gluten easier to taste. The specific method of operation is to cut the gluten into pieces and soak them in boiling water for about 5-10 minutes, or rinse the gluten blocks directly with boiling water, and then remove them and set aside. Pay attention to the use of warm hot water so that the gluten will not be cooked.

5. Gluten can be steamed for 20 minutes after boiling in water. Gluten is relatively easy to be cooked and cannot be steamed for a long time, otherwise it will be very easy to steam and affect the taste. 2 steaming gluten for 20 minutes will be stronger than that of steaming gluten in hot water. steaming with cold water will take longer, affect the taste, hot water is easy to steam, the nutrition inside.

The gluten ball will be cooked after a few minutes (how to cook it)

1. The gluten balls will be cooked for about 5 minutes. 2 if you want to be more delicious, cook the gluten balls for 10 minutes so that the soup is sucked inside. 3. Add cooking, wine, pepper, noodles, raw onions, chopped ginger, sesame oil, etc. 4 stir the gluten balls in one direction, poke a small hole, fill the meat stuffing rape in half and cut in half, set aside.

2. Add eggs, chopped green onions and ginger, cooking wine, a little soy sauce, sesame oil, salt, sugar and starch to the meat stuffing. Stir hard in one direction and marinate for 15 minutes. 2 poke a hole in the gluten ball, use chopsticks carefully, put a little bit of pickled meat into the gluten ball, a little stuffed, or hold back will not look good.

3. Oil gluten: flour can be added or not added.

Gluten that pregnant women can enjoy at ease.

Cut about 6-7 laps.

Dried mulberry is the most abundant natural iron in fruits and its products at present, with 45 milligrams of iron per 100 grams, which is the blood-tonifying fruit in fruits. It is generally recommended to eat dried mulberry porridge. Eating a bowl of mulberry porridge every day can not only replenish blood, but also make beauty.

Red jujube is rich in vitamins, fructose and various amino acids. Studies have shown that some components in red jujube can regulate human metabolism, promote cell growth, enhance bone marrow hematopoiesis and increase the content of red blood cells in the blood. Eating more red dates can not only tonify the blood, but also make the skin smooth, delicate and elastic. Sugarcane is one of the winter fruits, which is deeply loved by people.

Let's get fat and come back, so I can feel at ease. I can accompany you to eat instant noodles, can accompany you to walk in the rain, life even if there is no bread, I also have a heart to love you, but if you do not hesitate, you no longer deserve to have love.

If conditions permit, making ramen noodles at home is also a good choice. Add some oil when mixing noodles, it tastes as good as what is sold outside, and it is more safe and reliable. Of course, don't eat too much to avoid indigestion.

Matters needing attention in cooking gluten

Keep the water in a state that is about to boil and avoid opening wide to ensure that the gluten tastes strong and there are not too many small holes. After thoroughly cooling and then cutting and cooking, put the gluten in cold water to cool thoroughly, so that it is more convenient to cut. Find a chopstick, roll the gluten on, pick up the fruit knife and cut the gluten into strips in a spiral way. Cut about 6-7 laps.

Keep the dough at 80-90 degrees. Sprinkle the dough in a dense hole, sieve or coarse cloth, and the starch flows away with the water when kneading. The gluten left in Rory or cloth is wet gluten. The more times of washing, the lower the rate of starch inclusion in gluten, the higher the composition of protein, the better the quality. It is usually washed 3 times and 5 times. The water of washed flour contains a lot of starch, and wheat starch can be obtained by precipitation.

Pay attention to observe when cooking gluten to avoid overcooked gluten and affect the taste. Boiled gluten can be removed and drained, and can be eaten after cooling. Seasoning: homemade gluten can be seasoned according to personal taste. Common seasonings are soy sauce, vinegar, prickly ash oil, chili oil and so on.

The water temperature of cooking gluten is particularly important, do not let the water boil, because the water temperature is too high, gluten is easy to expand, forming a lot of pores, so the taste of gluten will be greatly reduced. Boil the whole process slowly over low heat. In case the water in the pot is about to boil, add some cold water to cool down. Just keep it close to the boil, cook for half an hour and wash it with cold water. ④ cooked gluten can be eaten in many ways, can be sliced and fried meat, can also be fried or roasted.

Exercise: cut cooked gluten into even-sized cubes, and then dice shiitake mushrooms, carrots, winter bamboo shoots and cauliflower.