Technical formula for baking gluten in red oil

1.

Flour mixing:

Formula ratio: after a kilo of warm water 5 grams of salt and 381 grams of warm water and 5 grams of salt are mixed evenly, the wheat gluten is poured in one hand and stirred in the other hand until there is no water, and then the dough can be kneaded into smooth strips after the indoor temperature of 21 to 31 degrees wakes up for about half an hour.

second, cut into strips and cook the gluten

after the woken dough is leveled on the chopping board, cut the dough into strips with a knife. Generally, there are 25-35-45-55 grams of gluten on the market, and the weight is determined according to your own situation. Cut into strips and wrap them around chopsticks, then take them down and put them in a basin filled with cold water for later use. After all of them are wrapped, start to cook the gluten. Boil the water in the pot to about 91 degrees. Pour in the gluten and cook it with a small fire until the gluten floats. You can take it out and soak it in a cold water basin for later use.

Third, thread the gluten

Thread the cooked gluten on the bamboo stick and cut it diagonally with a fruit knife, and cut it into a thread shape. You can also buy a special tool for cutting gluten on Taobao. After cutting the gluten, take off the label and re-tighten it.

4. Preparation of red oil:

Proportion: 511g of salad oil or rapeseed oil, 151g of onion, ginger and garlic, 111g of sesame, 111g of Chili powder, 25g of spiced powder, 21g of salt, 21g of chicken powder, 11g of monosodium glutamate, 41g of white sugar, 61g of sesame paste, 41g of peanut butter and 51g of tomato sauce. When the temperature drops to about 1.81 degrees, add the white sesame seeds and all the remaining ingredients, and mix well together. At this time, if the temperature is low, you can turn on the small fire to boil the incense and then turn off the fire. Pour it into a container, cool it, cover it with a safety film, and ferment it for one night before using it.

Pickling gluten:

After the red oil is prepared, marinate the worn gluten overnight before use. Five, the production of oil: (brush on the gluten when baking gluten) Soybean material 511 grams of lard 111 grams of chicken oil 51 grams of sheep oil 21 grams of onion and onion each 61 grams of ginger 31 grams of coriander 41 grams of chives 31 grams

Production method:

First, put soybean oil into a pot and heat it on high fire, then add lard, chicken oil and sheep oil for refining, and then add onion, onion, ginger and coriander on medium fire. Thus, the feed oil is finished.

6. Proportion and production of seasoning:

After all the ingredients are prepared, put them together, put on gloves and mix well with both hands. Making baked gluten: Put the marinated gluten in the oven, bake it for a while with medium and small fire, then dry the water, bake it with oil and continue baking until the surface is yellow and crisp, and then sprinkle with seasoning.