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How to make authentic gluten

Mix the flour and salt in a mixing bowl, make a hole in the center of the flour, pour in cold water, stir continuously with chopsticks in one direction, and then knead with your hands for 10 minutes to form a soft dough. Tie the kneaded dough in a plastic bag and let it sit for three or four hours to fully form the gluten in the dough and let the dough ferment naturally.

Beat the head. Add 30 kilograms of 35 kilograms of water to 50 kilograms of flour and stir for about 25 minutes, then let stand for 4 minutes until the paste blisters, you can see the agglomerated gluten. Wash gluten. In the 50kg condensed gluten, wash the gluten in 45kg, 40kg, 15kg and 15kg water for four times, and the last remaining essence is gluten. The washed water can be retained because the sediment can extract starch.

Ingredients: 300g flour, right amount of water, 500g oil. Knead the flour with water to form a dough and wake up in a basin for an hour. Put the awakened dough in a basin filled with water and wash the dough slowly. (washing gluten is kneading the dough repeatedly with your hands in the water). Change the water several times repeatedly, do not pour out the noodle water, and you can also make a cold skin. Until the gluten washing water is washed into clean water. Washed gluten.

How to cook the gluten?

Remove the rimmed gluten, draw a parallel flower knife, cut it into slices, add peanut oil to the wok, heat until 60% hot, deep-fry the gluten to apricot yellow, remove and drain the oil. Boil the fried gluten in a boiling water pan until soft, fish it in a warm water basin, wash off the oil stains and squeeze out the water. Heat the frying pan with lard and heat to 60%. Add flat spring onion and ginger, deep-fry fragrance, add soy sauce and Shao wine to boil, remove spring onion and ginger, simmer in gluten and simmer for 15 minutes.

To make delicious gluten, you can refer to the following steps: prepare gluten raw materials: choose high-quality wheat flour, you can mix high-gluten flour and low-gluten flour at 2:1. Add the right amount of warm water and stir to form the dough. Wake up the dough: put the dough in a fresh bag or sealed container and place it in a warm place for 1-2 hours until the dough is fermented to twice its original size.

Lentinus edodes gluten: first cut Lentinus edodes into pieces, soak the gluten and then tear it into small pieces, add sesame oil, salt, sugar and other seasonings to make the taste more delicious. Stir-fry gluten with green pepper: tear the gluten into long strips, add seasoning such as soy sauce, light soy sauce, sugar and stir-fry, finally add green pepper to improve the taste.

In the production method, the white flour is washed with salt and water to make gluten, and it can not be used until five or six hours later. Then boil the gluten in a boiling water pan and remove it too cold. then cut the boiled gluten into thick slices and deep-fry it in peanut oil until the gluten is golden brown.

Fresh oil gluten method

1. To make fresh oil gluten, first add about 3 grams of salt to 1 jin of flour, then slowly add cold water to form a solid dough and let it wake up for about 10 minutes. Then, find a large basin, pour in the right amount of cold water, the surface of the water covers only half of the mass, and begin the washing process. Rub the dough repeatedly in the water until the water becomes muddy. At this point, pour out the facial cleanser and collect it in a cauldron. This part of the water has other uses.

2. Ingredients: 300g flour, proper amount of water, 500g oil. Knead the flour with water to form a dough and wake up in a basin for an hour. Put the awakened dough in a basin filled with water and wash the dough slowly. (washing gluten is kneading the dough repeatedly with your hands in the water). Change the water several times repeatedly, do not pour out the noodle water, and you can also make a cold skin. Until the gluten washing water is washed into clean water. Washed gluten.

3. Beat the head. Add 30 kilograms of 35 kilograms of water to 50 kilograms of flour and stir for about 25 minutes, then let stand for 4 minutes until the paste blisters, you can see the agglomerated gluten. Wash gluten. In the 50kg condensed gluten, wash the gluten in 45kg, 40kg, 15kg and 15kg water for four times, and the last remaining essence is gluten. The washed water can be retained because the sediment can extract starch.

4. Add the right amount of water or broth, add the dough gluten, and add seasonings such as soy sauce, salt, sugar, etc. Simmer over low heat until the vegetables are ripe and the soup is full-bodied. Stir-fry with gluten: cut the gluten into small pieces and soak them in hot water. Choose your favorite vegetables, such as green peppers, onions, bean sprouts, etc., and cut them into appropriate sizes. Refueling in the pan, first stir-fry chives, ginger and garlic, and then add vegetables to stir-fry quickly.

5. Materials: 15 pieces of oil gluten; excipients: 5 Lentinus edodes, half winter bamboo shoots, 100g green beans, right amount of salt, right amount of chicken essence, right amount of light soy sauce, right amount of old soy sauce, right amount of white sugar, right amount of water, right amount of vegetable oil. Wash the mushrooms after soaking, cut into small pieces and slice the bamboo shoots. Remove the green beans and bamboo shoots after boiling water, put the right amount of water in the pot, boil, oil the gluten, cook for about 5 minutes, let it soft, remove oil at the same time. Boil and drain for use.

The method of making gluten

1. Sprinkle salt into the dry flour, stir evenly, add water to the flour, stir until flocculent, knead into a ball, then add water, and continue to knead to form a smooth dough. Add the water, do not pass the dough, knead, change the water after the water is turbid, knead again, change into the water again after the water is turbid again, continue to rub, change into the water again after the water is turbid, repeat the above steps until the water becomes clear.

2. Materials: clear water, millet powder. Millet flour, commonly known as gluten flour, is used at will to see how many things you can come up with. Pour powder into the water, not water into the powder! At the beginning, before the gluten is formed, the gluten is mixed well with water by "fishing", and then pressed to squeeze out excess water on the one hand and merge the water surface more closely on the other.

3. First, stir the gluten flour and salt evenly, pour warm water into the flour, and stir with chopsticks until there is no dry powder. The amount of water must exceed the amount of gluten flour and squeeze the gluten flour into a ball by hand. Ferment the stirred gluten in water for one night, if the weather is hot for two or three hours. Cut the fermented gluten into the shape you like and cook it in a pot.

4. First of all, you can prepare the flour according to your personal needs, or you can make more and keep it in the refrigerator. Add the right amount of water and stir with chopsticks to form a floc. Then soften the dough with your hands until smooth. Then add water and knead it a few times. Wake up for an hour and put more water in it when you wake up. After waking up, wash your face with water and wash it repeatedly.