(Flour Flour, mainly to add protein nutrition to flour products. It is convenient to make gluten. )
2. Another gluten practice (also called water gluten practice)
Dissolve a little salt in warm water, knead into dough until smooth, put it in a warm place, and stir 1 hour. Each dough looks like a catty of flour. If the dough is too big, it is inconvenient to knead the dough and wash the tendons.
Put the dough in a basket, soak it in clear water and knead it (grasping it by hand is the most labor-saving), and change the water constantly. The color of the first and second cans of water is like soybean milk, which is stored, filtered and left standing.
Rub and wash repeatedly until the water becomes clear (about 10- 15 minutes). At this time, the dough (raw gluten) is honeycomb-shaped and much smaller. Put the washed gluten into water and raise it for about half an hour, which is raw gluten.
Cut raw gluten into large pieces and steam in a cage for 30 minutes; You can also tear it into small pieces and cook it in boiling water for 30 minutes to make water gluten.
Water gluten can be braised or fried with fresh vegetables to make fried meat.