2 water gluten
Half an onion
A large piece of tin foil paper
Sweet sauce made of fermented flour
Semi-granular cumin powder
refined sugar
olive oil
dark soy sauce
Practice of baking gluten with tin foil paper
Cut the water gluten into appropriate pieces, shred the onion, add the sweet noodle sauce, sugar, cumin and olive oil and mix well. If the color is not enough, add a little old extraction color and marinate for about 15 minutes.
Spread shredded onion on the bottom of tin foil to prevent adhesion, spread pickled gluten on onion, and finally seal the tin foil. Heat evenly in a pot for 10 minute. Finally, turn on the fire for 2 minutes to collect the juice.
Carefully open the tin foil after taking out the pot, first put down the hot air slightly as shown in the figure, and be careful not to burn your hands.
Open all the foil paper and stir it with a spoon. Just mix the onion and gluten.